- Fresh squeezed, raw, unpasteurized cider (you can get this at your local farm stand)
- Two wide-rimmed glass mason jars (be sure to use a glass container as metal will ruin the vinegar)
- A piece of cheesecloth
- A large rubber band
Pour the raw, unpasteurized cider into your mason jar. Leave a little room at the top. Cover the jar securely with one piece of cheesecloth, using the rubber band to hold it in place. Find a dark place to let the cider breath. Light will kill the yeast, so it’s important that none gets to it.
You’ll know your vinegar is finished once the mother has formed. This will look like a rubbery layer of substance that you can peel off the top. After 3-4 weeks your vinegar should be ready.
Now that you have a mother, you can make different flavored vinegars using any kind of infused juice as your base. You’ll want to weigh this first. Once you know how much juice you have, you will need to add 10% sugar and 7% mother. For example, if you have 16-ounces of juice (an average mason jar), you can use a 1-ounce shot glass to measure 1-½ ounces of sugar and 1 ounce of mother. Put these three ingredients into a glass jar, cover it with a piece of cheesecloth, and leave it in a dark place for three to four weeks.
Don’t get too literal with the word “juice.” Soucy recently made vinegar out of spruce leaves by steeping them into a tea for his base.
Recipe courtesy of Chef Patrick Soucy, Applecrest Farm Bistro