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  1. Natural Farming Inputs Introduction to Natural Farming LAB - Lactic Acid Bacteria FPJ - Fermented plant juice Seawater, Fermented Seawater, Bio Mineral Water Vinegar OHN - Oriental Herbal Nutrient WCA - Water Soluble Calcium WCAP - Water Soluble Calcium Phosphate FFJ - Fermented Fruit Juice FAA - Fish Amino Acids S.E.S. - Seed and Seedling Treatment IMO to IMO2 IMO 3 IMO 4 & Liquid IMO IMO 5 Preserving bacterial based inputs Inputs - Section 4 Vinegar Vinegar is an important element in natural farming as it disinfects and melds well with other inputs and various natural farming materials. It is part of a natural circle of making inputs as often is made from the left overs from a herb or fruit based fpj (fermented plant juice) input. Vinegar can be made from many of materials such as apples (cider vinegar), grapes (wine vinegar), grains, herbs, berries, other fruits, or even from a 10 percent sugar solution and thus is sort of difficult in determining where to start in this vinegar compilation. I believe when confronted with a complexity it is best to simplify the issue a bit and then work up to the complexities. So I will follow my own advice and start with the very basics of vinegar. All these vinegar's and processes will similarly work in the end in natural farming. Remember, quality in gives quality out when selecting materials to use. Natural Farming Uses Vinegar is used for making "Seed and Seedling" Treatment, treatment of Nutritional Growth Period, Changeover Period and Reproductive Growth Period. It helps the beneficial soil life in the soil flourish. For the purpose of sterilizing, use vinegar with a dilution ratio of 1:500 at the juvenile leaf stage and a ratio of 1:200-1:300 at the adult leaf stage. Vinegar in low concentrations facilitates vegetative growth and affects the initial growth of leaves. If vinegar is applied on the leaves, it helps them form the wax layer, which creates thicker leaves, fastens foliation and increases resistance to diseases and insects. Vinegar improves the flexibility of trees and increases absorption ability when Natural Farming materials are sprayed. When vinegar is used with water-soluble calcium, BRV maximizes the effect of calcium. Eggshells in BRV will make water-soluble calcium. When vinegar is used to dissolve animal bones (cow / pig / chicken / fish ) makes water-soluble calcium phosphate. Vinegar is used for making IMO-3, IMO-4 and enriching compost. What is vinegar The dictionary defines vinegar as “sour wine” or “a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative.” Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and “Acetobacter”) that turn sugars (carbohydrates) into acetic acid. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called “Acetobacter”) which converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be correctly controlled. Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as: Riboflavin, Vitamin B-1, Mineral salts from the starting material that impart vinegar with its distinct flavor. If it can ferment, you can make vinegar out of it and thus their are almost countless varieties of vinegar you can make. From culinary specialty vinegar to general use vinegar the options are almost endless. Vinegar is to some a sacred ingredient I hope you soon appreciate on a rich level. When vinegar is made by oneself and its benefit is experienced it can give you a level of satisfaction as it is in part, living in harmony with nature. From a natural farming perspective this is in part, part of its charm. About Wood Vinegar This is not wood vinegar. Wood vinegar is a different thing which is basically smoke condensed in water and diluted and sprayed on the soils and compost. I will separately write on wood vinegar as it is not this type of vinegar. Wood vinegar is more available and wider known in Asia and the South Pacific areas than in the Western markets. Making Vinegar - Starting from Scratch Apple cider vinegar examples but almost anything can be made into a vinegar. Starting a from scratch vinegar without adding a mother or boosting bacterial input. Clean working area and container. Sterilize container a 1 to 4 ratio of apples to water. Chop the apples into chunks, about an inch or two. (Do not mash as it will float and you will have a high possibility of mold.) Add 2 tsp to a cup of brown sugar (to help jump start microbes) (optional) Fill with slightly warm water Since it is new, we want to push down anything floating on the top to prevent mold. Weight down to keep submerged or stir at least once a day. This helps prevent mold which cant form easily when wet. The time is longer when starting from scratch. By using a mother you can decrease this time to about a month. Finishing time varies due to environment so I give general time frames. Determine done by smell and taste and should be vinegar like. When the first ferment is finished; Strain and bottle and cover with breathable covering. Cover with breathable cover and give it about a month or longer. The longer you ferment the second time the stronger the vinegar concentration. The left over material can be used as animal feed or compost or worm food. In the video he adds some oatmeal for his chickens. To make mother, After straining, recover with a breathable cover let sit, stage 10 above. In one to two months a nice mother should form Another method to make a mother is expose a mixture of one-half vinegar and one-half cider to a temperature of 80 degrees for a few days. The thin scum that forms on the surface is mother of vinegar. Cover with breathable cover and let sit and the mother will grow. When totally finished you can strain and bottle. Leave mother in some vinegar for next round. The following is rich in instruction and information full of great tips and advice. Melissa K. Norris - How to Make Homemade Raw Apple Cider Vinegar With Mother Starting a vinegar with a mother and boosting vinegar. Clean working area and container. Sterilize container a 1 to 4 ratio of apples to water. Chop the apples into chunks, about an inch or two. (Do not mash as it will float and you will have a high possibility of mold.) Add 2 tsp to a cup of brown sugar (to help jump start microbes) (optional) Fill with slightly warm water Cover with breathable cover. Since it is new, we want to push down anything floating on the top Weight down to keep submerged or stir at least once a day. This helps prevent mold which cant form easily when wet. Do this until everything stays submerged and then forget for about 3 months. The time is long as you are starting from scratch. By using a mother you can decrease this time to about a month. Finishing time varies due to environment so I give general time frames. Determine done by smell and taste, if it smells like vinegar and taste like vinegar, its vinegar! When the first ferment is finished; Strain and bottle and cover with breathable covering. Add the mother and some of aged finished vinegar. The longer you ferment the second time the stronger the vinegar. The left over material can be used as animal feed or compost or worm food. In the video he adds some oatmeal for his chickens. To make mother, After straining, recover with a breathable cover let sit, stage 10 above. In two to three weeks the vinegar with mother should be ready. Another method to make a mother is expose a mixture of one-half vinegar and one-half cider to a temperature of 80 degrees for a few days. The thin scum that forms on the surface is mother of vinegar. Cover with breathable cover and let sit and the mother will grow. Any fruit or even herbs can be used. In the following video series shows cutting versus blending the apples along with an immense amount of information throughout the whole process. Much of these videos will overlap but they all offer great tips and advice that I recommend watching all of them regardless of your selected process as it will help in gaining a richer understanding of the subject. The following video series is made by Colorful Canary She demonstrates preparing the jars very well so they will be clean and sanitized. The video above illustrates issues with blending the apples compared to chunky apples. She demonstrates how to keep the apples down while starting the early fermentation process. Excellent illustration of finished first ferment and when to strain and prepare second stage. Adding mother and about mother. Beginning of second ferment and start to make vinegar and mother. Bottling stage of vinegar. Discusses failure of using blended apples. Example of mother made Gone bad, apple cider vinegar example. Heavenly Soaps & Such - Homemade Apple Cider Vinegar with the Mother - Bragg Style - Gone Bad Vinegar from FPJ (Fermented Plant Juice) Making vinegar out of FPJ is very similar as the above recipes except you use the left overs of the fpj process. Clean working area and container. Sterilize container Fill with slightly warm water to two parts water to one part FPJ leftovers. Video mark: 3:04 for illustration. Cover with breathable cover. Weight down to keep submerged or stir at least once a day. This helps prevent mold which cant form easily when wet. Finishing time varies due to environment so I give general time frames. Determine done by smell and taste, if it smells like vinegar and taste like vinegar, its vinegar! When the first ferment is finished; Strain and bottle and cover with breathable covering. Add the mother and some of aged finished vinegar. The longer you ferment the second time the stronger the vinegar. The left over material can be used as animal feed or compost or worm food. In the video he adds some oatmeal for his chickens. To make mother, After straining, recover with a breathable cover let sit, stage 10 above. In two to three weeks the vinegar with mother should be ready. Another method to make a mother is expose a mixture of one-half vinegar and one-half cider to a temperature of 80 degrees for a few days. The thin scum that forms on the surface is mother of vinegar. Cover with breathable cover and let sit and the mother will grow. Excellent tutorial and instruction. Chris Trump - How to Vinegar. https://www.patreon.com/christrump Brown Rice Vinegar Traditional methods The traditional recipe is from Kim CS/Chang and is a natural farmer. http://kimcschang.blogspot.com/2011/10/making-brown-rice-vinegar.html Making Brown Rice Vinegar Rinse twice and soak approx. 500g of grain and soak for 12-24 hours. Cook in rice cooker. Place in wide bowl and Mash; Pour onto rice mash 250g of rice malt and mix well. Make into porridge consistency with 2 liters of natural water, Then apply 2g of dry yeast and mix well. Fill in the container( If you have Korean clay container that is the best) to 2/3 of volume, Then cover with 2 layer of gauze or breathable lid. Put a coin (copper penny) on top to weigh down the gauze. Keep in an environment outside of the sunlight,external temperature should be 75-85F. It is best not to move the container around. After 6 month, the coin (copper penny) will turn bluish green. Continue to ferment for 4-6 month to completion. Filter and collect clear solution in a new container. Approx. 1.6 liters of vinegar is produced. Seal and store in cool area. Rice vinegar made from makgeolli Makkoli is a rice wine that if left to ferment longer for 15 days will turn to rice wine vinegar. The following 3 videos illustrate 3 slightly different methods and explain the process very well. White or brown rice can be used but brown rice is more desirable I believe due to it being less processed in making brown rice vinegar. Makgeolli Max Lee - How to Make Korean Rice Wine Makkoli at Home! [막걸리] Makgeolli Lab - How to Make Makgeolli Maangchi - Makgeolli (Korean rice liquor: 막걸리) Maintaining Mother of Vinegar We need our mothers happy in vinegar just as we do in life. This will illustrate how to maintain a vinegar mother if you need to store and maintain it. The mother will feed off of alcohol and this can be any alcohol but generally you would use an alcohol type that your vinegar is from. Such as hard cider for apple cider vinegar, rice wine or rice beer for brown rice vinegar and red wine for red wine vinegar for best practice. When the process stops and needs more alcohol the mother will sink to the bottom. Simply add some more alcohol and the process will continue and your mother will increase in size as time goes on. You can use this as mother seeding material when making vinegar in the second stage after straining. Ted Keller - Feeding My Vinegar Mother Vinegar Tips and Uses Wash hands before touching any mothers. Use only fresh uncooked cider or grape juice without any preservatives. Preservatives will prevent it from turning to vinegar. The first fermentation, which occurs throughout the liquid, the second process takes place only on the surface of the vinegar. The larger the surface area in relation to the volume, the faster the vinegar will be produced. Mother of vinegar can be found at the following locations if you cannot find: USA - http://www.beer-winemaking.com/vinegar-starter-kit/mother of vinegar https://www.amazon.com/ - Search "mother of vinegar" select a vinegar with mother UK - http://www.edennuganics.co.uk/apple-cider-vinegar-main-cx-acv/applecidervinegar.html https://www.amazon.co.uk/ - Search "mother of vinegar" select a vinegar with mother PH of finished vinegar should be around 2.4ph. Vinegar as a weed killer - I have seen studies for and cautionary on this. In my view it is fine to use but results may vary. The concentration is the key part but for my view this might take some concentration adjustments to find the effective concentration of the acetic acid percentage for your crop area. I have seen more writings that indicate it might kill the shoots but not the roots and if so this is not good an effective weed solution on its own. Below is a portion of some of those writings. Oregon State PDF on vinegar - https://oregonstate.edu/dept/nursery-weeds/weedspeciespage/acetic_acid_factsheet.pdf ARS is the U.S. Department of Agriculture’s chief scientific research agency. - https://www.ars.usda.gov/news-events/news/research-news/2002/spray-weeds-with-vinegar/ As a weed killer, in natural farming we often view weeds as a positive part of the ecosystem but this is generic view and I view each situation uniquely as one location factors can be different than another locations. Home made vinegar can be stronger than store bought vinegar. Dilute to taste and preference. If this was new to you or this has helped you it has been an honor but remember the real praise is to those who made the videos and information available and we ask that you support them direct. Congratulations for learning about Vinegar Credits: Melissa K. Norris Colorful Canary Heavenly Soaps & Such Chris Trump http://www.cgnfindia.com/index.html http://kimcschang.blogspot.com/ Max Lee Makgeolli Lab Maangchi Ted Keller The Reverend Peyton's Big Damn Band alyankovicVEVO The School of Life Natural Farming Inputs Introduction to Natural Farming LAB - Lactic Acid Bacteria FPJ - Fermented plant juice Seawater, Fermented Seawater, Bio Mineral Water Vinegar OHN - Oriental Herbal Nutrient WCA - Water Soluble Calcium WCAP - Water Soluble Calcium Phosphate FFJ - Fermented Fruit Juice FAA - Fish Amino Acids S.E.S. - Seed and Seedling Treatment IMO to IMO2 IMO 3 IMO 4 & Liquid IMO IMO 5 Preserving bacterial based inputs ~JJ the Gardener
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