Great info, I heard that the apples Bragg brand is now using Apeel spray on them. I’ve been using Braggs for years in my daily drinking water. After many years of suffering from acid reflux and using ACV in my water, I no longer have digestion issues. I now use Lucy’s organic raw and unfiltered.
No refrigeration needed. You want a ferment going. Two weeks with the apples (or cores, that's what I use) in the sugar water. Then strain them out. The vinegar will be ready in about another 2-4 weeks, depending upon the temperature in your home. A cool dark cupboard is good for the secondary ferment
I noticed Bragg's took off the Bible verse from their labeling a few years ago. Knowing who owns the company now, I'm not surprised, and I no longer purchase any of their products.
I am going to give it a go!, Dr. Christiane, and I will let y’all know.🌟👍😉
Great info, I heard that the apples Bragg brand is now using Apeel spray on them. I’ve been using Braggs for years in my daily drinking water. After many years of suffering from acid reflux and using ACV in my water, I no longer have digestion issues. I now use Lucy’s organic raw and unfiltered.
Thanks for the tips on making our own. ❤️
Should this be refrigerated at any point? And should the apples be thrown away when it’s done?
No refrigeration needed. You want a ferment going. Two weeks with the apples (or cores, that's what I use) in the sugar water. Then strain them out. The vinegar will be ready in about another 2-4 weeks, depending upon the temperature in your home. A cool dark cupboard is good for the secondary ferment
Thanks so much for this answer Abigail.
I noticed Bragg's took off the Bible verse from their labeling a few years ago. Knowing who owns the company now, I'm not surprised, and I no longer purchase any of their products.
I will try that. That you !! I heard about Bragg’s. They served us well!
I am wondering what probiotics they you use and would prebiotics be appropriate?
Thank You. Going to try making🥰🙏
I've done this before but not for a while! Thanks for the reminder :-) How long is too long for the secondary ferment?
The longer you ferment, the more "mother" probiotics in the bottom.
I have a jar that is at least a couple years old (not opened) - am I right to assume that that isn't too old?
How long do you let it sit?
See my answer above