Here is a concise summary of the apple cider vinegar making process described in the text:
**Initial Preparation (Days 1-12)**
* Chop organic, drug-free apples (excluding cores) and fill 1/3 to 1/2 of a cleaned jar
* Add quality water, leaving 4-finger space for foam
* Optional: add 2 tbsp of sugar to speed up the process
* Cover with a cloth to allow breathing
* Store in a cool, dark place and mix several times a day to prevent mold
**Fermentation (Days 12-90+)**
* Continue mixing until apples sink to the bottom (around 12 days, depending on weather)
* Stop mixing and let the vinegar mature in a cool, dark place for 3+ months
**Filtering and Bottling**
* After 3+ months, strain the vinegar through a cloth bag into a container
* Transfer the clear vinegar to glass bottles, labeling with date and fruit used
* Optional: filter the cloudy vinegar from the pulp and rest before re-straining and bottling
**Tips and Aftercare**
* Rest vinegar for 1 year before using, especially for pickling
* Store vinegar mothers in a jar with vinegar to reuse for future batches
* Enjoy the superior taste and health benefits of homemade apple cider vinegar!
Here are the key facts extracted from the text, keeping each fact as a short sentence and excluding opinions:
**Apple Selection and Preparation**
1. Organic apples were used to make apple cider vinegar.
2. The apples were chopped, leaving out the core.
3. Only the fleshy part of the apple was used.
**Vinegar Production Process**
4. The jar must be filled with at least one-third apples to produce good quality vinegar.
5. The jar can be filled completely or halfway, but not less than one-third.
6. Drinking water (quality water) is necessary for making vinegar.
7. Chlorinated water can be used if boiled, cooled, and then used.
8. Adding sugar, honey, or existing organic vinegar can speed up the process.
9. The mixture needs to be left with a four-finger margin to prevent overflow.
**Fermentation and Maintenance**
10. The vinegar needs to breathe, so it's covered with a clean cloth, not a tight lid.
11. The vinegar should be stored in a cool, dark place.
12. Mixing the vinegar several times a day helps the apples sink and prevents mold.
13. The fermentation process can take anywhere from 10 to 40 days, depending on the weather.
**Timeline and Maturation**
14. After 48 hours, the mixture starts to show signs of acidity.
15. Within 7-12 days, the apples will have sunk to the bottom of the jar.
16. The vinegar is left undisturbed for 3 months after the apples have sunk.
**Filtering and Storage**
17. After 3 months, the vinegar is ready to be filtered.
18. A cloth bag and strainer can be used for filtering.
19. The filtered vinegar should be stored in glass bottles.
20. It's recommended to label the bottles with the date and type of fruit used.
**Post-Production**
21. Apple pulp vinegar is cloudy and may require separate storage and filtering.
22. Vinegar can become clearer and sharper after multiple filtrations.
23. Very little to no salt should be added to homemade vinegar.