This cider mother of vinegar is perfect for making up to 1 quart (32 oz) of cider vinegar. For hard cider 8%-10% ABV, add 8 oz of mother to 16 oz of hard cider to make 24 oz of vinegar. For hard cider 11%-16% ABV, add 8 oz of mother & 8 oz of water to 16 oz of hard cider to make 32 oz (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic w/a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth to prevent insect infestation. Allow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the new mother from your vinegar.
Directions:
For hard cider 8%-10% ABV, add 8 oz of mother to 16 oz of hard cider to make 24 oz of vinegar. For hard cider 11%-16% ABV, add 8 oz of mother & 8 oz of water to 16 oz of hard cider to make 32 oz (1 qt.) of vinegar.
Place in glass, wood, or food safe HDPE plastic w/a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth to prevent insect infestation. Allow to sit 6-12 weeks.
Best temperatures are 80-85 degrees Fahrenheit. You can reuse the new mother from your vinegar.
Mother of Vinegar detailed instructions
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