Homemade wine

Dry wine containing 11 to 12% alcohol can be diluted after fermentation (specific gravity 1.000 or below). It's important that the wine contain no excess sugar. Excess sugar increases the chance of spoilage and formation of a slime-like substance in the vinegar. The wine does not have to be clear as this is accomplished when the vinegar ages. At the last racking, do not add campden tablets or potassium sorbate. Dilute the mead as directed in Method II and follow the directions in Method I.


Preserving vinegar

To preserve vinegar, add 3 campden tablets per gallon of vinegar or Heat the vinegar to 155 degrees F and hold the temperature for 30 minutes. After pasteurizing vinegar add one tablespoon 80-proof vodka to each gallon and age it. If desired to enhance the bouquet, up to one cup oak or beech chips may also be added. Pasteurized or sulphited vinegar can no longer produce more vinegar. Pasteurizing kills vinegar baceria and prevents the formation of "mother" which could lead to spoilage. Pasteurized vinegar keeps indefinitely when tightly capped and stored in a dark place at room temperature. Temperatures above 160 degrees F cause a loss of acidity, flavor and aroma.


Aging vinegar

Vinegar has a strong, sharp bite when first made. It becomes mellow when aged. The esters formed during aging, like those in wine, develop after a period of six months or more when stored at a cool, steady temperature (50 to 60 degrees F is ideal). This undisturbed rest also allows suspended solids to fall, making the vinegar clear and bright. Siphon the clear, aged vinegar off the deposit of solids into sanitized bottles. Introduce as little oxygen as possible. Winemaking suppliers sell attractive vinegar bottles. Use corks or plastic caps to avoid vinegar contact with metal. If corks are used, the necks of the vinegar bottles should be dipped several times into melted wax to form an air-tight seal. The quality of vinegar improves for up to two years and then gradually declines. Fermented vinegar can be sold without the special permits or licenses required for alcoholic beverages. It costs the same as a good bottle of wine.


Types of Vinegars

Wine Vinegar

As with wine , these vinegars can be red or white. The quality is determined by the type of wine used. Fine vinegars come from fine wine , and are made the slow , traditional way in oak barrels. They are matured in wood for periods ranging from a few weeks to one to two years. Red wine vinegars are aged longer than those made from white wine. The very best wine vinegars are made in relatively small batches , have fine balance and subtle , complex flavour. They are characteristically rich and mellow.

Commercially produced wine vinegars are of an inferior quality , using average wine and faster production techniques that remove a lot of the more subtle flavours in the wine. Many commercially produced wines are , none-the-less very good , and as with so many things , the price reflects the quality.


Champagne Vinegar

As to be expected , this vinegar is expensive , delicate , refined and gentle. Pale gold in colour , clear and bright. Wonderful stuff , but you wouldn't want to drink a glass of it on New Years Eve.


Sherry Vinegar

A very fine vinegar type. As with other wine vinegars , the best are very expensive and justifiably so. Sherry vinegars are made from a blend of wines , just like sherry , and are left to mature in the wood for a long time. They develop fat , rich flavour and a mellow complexity. Like traditional Balsamic vinegar , excellent Sherry vinegar occupies a special place outside the vinegar spectrum.

Balsamic Vinegar

Balsamic made the traditional way is an outstanding vinegar. Dark , almost treacly in colour , it is very smooth and mellow with deep complexity and layers of subtle flavours. The very finest Balsamics are made from the the juice of Trebbiano grapes that has been boiled down to almost a syrup. This reduction goes through a first natural fermentation in wooden casks that produces alcohol. A second fermentation , with the aid of the acetobacter bacteria in the air , creates the acetic acid that is vinegar. This vinegar is then filtered into wooden casks and left to mature for anywhere from 10 to 30 years. Some for even longer. Some Balsamics mature in a succession of casks all made from a different type of wood , each type giving a another layer of flavour to the vinegar. It is this almost magical combination of wood , wine and time that makes traditionally made Balsamic vinegar such a rare and very expensive delight.

Historically , Balsamic vinegar originated in Modena; a town in northern Italy. Commercially made Balsamic vinegar is made in the region as well and while nowhere near the quality of the traditionally made vinegar , it is very good and markedly different from other wine vinegars. Though produced on a large scale , most commercial Balsamics are left to mature in wood for varying lengths of time and develop the basic characteristics of the traditionally made vinegar.


Malt Vinegar

Made from a beer-like brew using malted barley , this vinegar is made by much the same method as for commercially produced wine vinegars. Good malt vinegar is left to mature for some time before being bottled.It has a strong flavour and medium acidity. Suitable only as a condiment or for pickling.


Cider Vinegar

Made from cider or apple mash in the same way as malt vinegar. It has a sharp strong flavour at full strength and the better quality ones dilute well to reveal a delicate apple flavour. It has a warm , soft honey colour. Although usually sold filtered there is a growing belief that unfiltered organic cider vinegar is especially beneficial to over-all health. Used as a condiment and for pickling. Very good for pickling fruit. When diluted it can be used for salad dressing.

Rice Vinegar

Usually made from fermented rice or rice wine. Originating in China and Japan. Chinese rice vinegars are stronger than those of Japan and range in colour from colourless ,through various shades of red and several shades of brown. Compared to other types of vinegar Chinese and , especially , Japanese vinegars are very mild ; almost sweet.
Japanese rice vinegar is very mild and mellow and ranges in colour from colourless to pale yellow. There are two distinct types of Japanese vinegar ; one made from fermented rice and the other is made by adding rice vinegar to sake.


White Rice Vinegar

This is a colorless liquid, higher in vinegar content and more similar in flavour to regular vinegar (every time I taste it I immediately envision a plate of salty French fries doused in vinegar). Nonetheless, it is still less acidic and milder in flavour than regular vinegar. There is also a hint of sweetness that comes from the glutinous rice. White rice vinegar can be used in stir-fries, particularly sweet and sour dishes, and for pickling. The best brand is Pearl River Bridge.


Black Rice Vinegar

Black rice vinegar is very popular in southern China, where Chinkiang vinegar, the best of the black rice vinegars, is made. Normally black rice vinegar is made with glutinous or sweet rice, although millet or sorghum may be used instead. Dark in color, it has a deep, almost smoky flavour. One word of warning: the quality of black rice vinegars varies strongly. I recently tried a brand where the caramel and sugar overpowered all the other flavours. Gold Plum's Chinkiang vinegar, made with glutinous rice, water and salt, is generally considered to be the best. Black rice vinegar works well in braised dishes and as a dipping sauce. It can also serve as a substitute for balsamic vinegar.


Red Rice Vinegar

This is another vinegar that is dark colored, but lighter than black rice vinegar. In any event, you'll never get the two mixed up once you have a taste - red rice vinegar is an intriguing combination of tart and sweet. Red rice vinegar can be used as a substitute for black vinegar - just add a bit of sugar. It makes a very good dipping sauce, and you can also use it in noodle, soup and seafood dishes (you'll often find it in recipes for Hot and Sour and Shark's Fin Soup). Both Pearl River Bridge and Koon Chun from Hong Kong are good brands.


Distilled Vinegar

Colourless and very strong , it is too brutal for use in cooking but is ideal for pickling , cleaning glass and as a detergent/disinfectant.


Spirit Vinegar

This vinegar is distilled before the acetification process has finished and contains a small amount of alcohol which changes the flavour dimension. This is the strongest of all the vinegars and is used for the same purposes as distilled vinegar.


Flavoured Vinegar

Flavoured vinegars have been in use in different parts of the world for thousands of years , at least as far back as the Babylonians. Red , white and rice vinegars are the most commonly used , in which any variety or combination of flavouring agents are steeped. Imagination is the only limiting factor when it comes to making flavoured vinegars. The most common are those using herbs and spices, though flowers ,fruit and vegetables are other options.

Herb Vinegars
Herb vinegars are made by adding herbs or spices to cider or wine vinegar and then allowing the flavors to blend. Flavor and other characteristics vary greatly depending on the type of base vinegar and the particular herbs and spices added.


Fruit Vinegar

Fruit vinegar is often made from raspberries, blueberries or blackberries. The resulting products tend to be sweet and delicate in flavor and aroma and make a nice complement to fruits and many salads, or they can be used in salad dressings, such as raspberry vinaigrette.


Umeboshi Vinegar

Umeboshi vinegar is a pink brine with a deep cherry aroma and a fruity, sour flavor. It is a by-product produced when umeboshi (Japanese pickled plums) is made. Technically, it is not classified as a vinegar because it contains salt, but it is a good substitute for vinegar and salt in any recipe. It has a light, citric flavour and lends itself well to salad dressings and adding flavor to steamed vegetables.


Cane Vinegar

This vinegar is made from sugarcane and has a rich, slightly sweet flavour. Vinegar is essential in making pickles, mustards and vinaigrettes. It adds a jolt of flavour to numerous sauces, marinades and dressings, and to preparations such as sauerbraten, sweet and sour dishes and marinated herring. It is most commonly used in Philippine cooking.


Coconut Vinegar

Coconut vinegar is low in acidity, with a musty flavour and a unique aftertaste. It is used in many Thai dishes.

Cabernet Sauvignon Wine VinegarProduced from alcoholic and acetous fermentation of Cabernet Sauvignon wine. High quality and rich burgundy in color.Chardonnay Wine VinegarThe result of acetous fermentation of Chardonnay Wine. Distinctive flavors and aroma, light to medium gold in color.Merlot Wine VinegarOne of the best! Unique flavor and aroma, this wine vinegar is the result of Merlot wine natural acetous fermentation. High quality, dark red in color.Pinot Noir Wine VinegarA rare wine product! Clear, bright and medium red in color, this vinegar has unique characteristics in flavors and aroma as the result from Pinot Noir wine acetous fermentation.Zinfandel Wine VinegarClear, bright, transparent product as the result of Zinfandel wine acetous fermentation.
Corn Sugar VinegarA result of the alcoholic and subsequent acetous fermentation of corn sugar with smooth, mild flavor. Distinctive amber color.
Apple cider vinegar (ACV) is prepared by pulverizing apples into a slurry of juice and pulp then adding yeast and sugars.
Reports of the healing properties of apple cider vinegar date to 3300 BC. In 400 BC, Hippocrates supposedly used apple cider vinegar as a healing elixir, an antibiotic, and for general health. Samurai warriors purportedly used a vinegar tonic for strength and power. U.S. Civil War soldiers used a vinegar solution to prevent gastric upset and as a treatment for pneumonia and scurvy.
Apple cider vinegar has been used alone and in combination with other agents for many health conditions. Anecdotally, ancient Egyptians used apple cider vinegar for weight loss. During the diet "craze" of the 1970s, proponents suggested that a combination of apple cider, kelp, vitamin B6, and lecithin could "trick" the body's metabolism into burning fat faster. Claims of preventing viral and bacterial infections, as well as allergic reactions to pollen, dander and dust stem from the proposed ability of apple cider vinegar to prevent alkalinization of the body. However, there is not enough scientific evidence to form a clear conclusion about the efficacy or safety of apple cider vinegar for any health condition.
There may be long-term risks associated with the acidity of apple cider vinegar, including low blood potassium levels (hypokalemia) or diminished bone mineral density (1).
Apple cider vinegar has also been used alone or with honey with the objective to slow the process of aging, and as an antiseptic for the digestive (gastrointestinal) tract.
Oral apple cider vinegar combined with cayenne, ginger, bromelain, and citrin, has been promoted to maintain healthy cholesterol levels and reduce weight. In combination with gotu kola, apple cider vinegar has been taken by mouth for curbing appetite, detoxifying the body, weight loss, boosting the immune system, treating arthritis, lowering cholesterol, improving circulation, supplying amino acids, minerals, and vitamins, and aiding in the effective metabolism of food. Scientific evidence supporting these uses is lacking.
Apple cider vinegar has been used as a flavoring agent and as a household sanitizer.
Evidence
No Evidence
Acne (topical), amino acid source, anti-aging (alone or with honey), antiseptic for gastrointestinal tract, appetite suppression, arthritis, asthma, bladder cleanser, bowel stone prevention in horses, circulation improvement, colitis, dandruff prevention (topical), decongestant, dental conditions, detoxification, diarrhea, digestion aid, dizziness, ear discharge, eczema, fatigue, flavoring agent, food poisoning, hair loss (topical), hair rinse, hay fever, headache, hearing impairment, heartburn, hemorrhage, hiccoughs, high blood pressure, household sanitizer, high cholesterol, immune enhancement, infections, insect bites (topical), insomnia, itchy scalp (topical), kidney cleanser, leg cramps, menstruation regulation, mental alertness, mineral source, nail problems, nervousness, nose bleeds, obesity, osteoporosis, queasy stomach, scurvy prevention, shingles (topical), sinus congestion, skin toner (topical), sore eyes, sore throat, strength enhancement, stuffy nose, sunburn (topical), tired eyes, vaginitis (added to baths), varicose veins, viral hepatitis, vitamin source, weight loss.
Dosing
Standardization
Apple cider vinegar for food may be standardized based on acidity content, usually 4-8% acidity.
Adults (over 18 years old)
Note: No specific doses are supported by well-designed clinical trials.
Oral (by mouth)
Colds: 2 tbsp cider vinegar has been taken in 1 cup water 3 times daily.
Digestive aid: 285mg tablets have been taken with meals.
Hypertension: 2 tsp of apple cider vinegar mixed in water, has been taken in the morning.
Weight loss: 1 oz. apple cider vinegar and 1 tsp of honey in 1-4 oz. of warm water has been taken before each meal.
Topical (on the skin)
Vaginitis: 3 cups of apple cider vinegar has been added to a hot bath.
Rectal
Viral hepatitis: A retention enema containing chlorophyll, water, and apple cider vinegar has been used. Safety and efficacy are unclear.
Children (under 18 years old)
Not enough available evidence.
Safety
Allergies
Caution should be exercised in patients with known allergy/hypersensitivity to apple cider vinegar or any of its ingredients, including apples and pectin.
Side Effects and Warnings
There is little scientific study of the safety of apple cider vinegar. The acidity of undiluted apple cider vinegar may destroy tooth enamel when sipped orally. Use cautiously in patients with low potassium levels or taking potassium-lowering medications. Use cautiously in patients with diabetes. Apple cider vinegar may contain sugars, may lower blood potassium levels (based on one case report), and can contain chromium which may affect insulin levels (2). Use cautiously in patients with osteoporosis, based on one case report (1). Avoid sipping or drinking undiluted apple cider vinegar: The acidity of apple cider vinegar may destroy tooth enamel when sipped orally.
Pregnancy & Breastfeeding
Not recommended due to lack of sufficient data. Likely safe when taken orally as food flavoring. Possibly unsafe when used in larger amounts.
Interactions
Interactions with Drugs
Note: Theoretical interactions are based on potential pH altering effects of apple cider vinegar. The degree to which apple cider vinegar affects blood pH is currently not established.
Theoretically, long-term oral use of apple cider vinegar can decrease potassium levels, increasing the risk of toxicity of cardiac glycoside drugs such as digoxin (LanoxinxAE), adding to the potassium-lowering effects of insulin, laxatives and diuretics such as furosemide (LasixxAE) (1).
Interactions with Herbs & Dietary Supplements
Note: Theoretical interactions are based on potential pH altering effects of apple cider vinegar. The degree to which apple cider vinegar affects blood pH is currently not established.
Theoretically, long-term oral use of apple cider vinegar can decrease potassium levels, increasing the risk of toxicity of cardiac glycoside herbs such as adonis (Adonis vernalis), Adonis microcarpa, balloon cotton (Asclepias friticosa), black hellebore root/melampode (Helleborus niger), black Indian hemp (Apocynum cannabinum), bushman's poison (Carissa acokanthera), cactus grandifloris (Selenicerus grandiflorus), convallaria (Convallaria majalis), eyebright (Euphrasia spp.), figwort (Scrophulariaceae), foxglove/digitalis (Digitalis purpurea), frangipani (Plumeria rubra), hedge mustard (Sisymbruim officinale), Helleborus viridus, hemp root/Canadian hemp root, king's crown (Calotropis procera), lily-of-the-valley, motherwort (Leonurus cardiaca), oleander leaf (Nerium oleander L.), pheasant's eye plant (Adonis aestivalis), plantain leaf (Plantago lanceolata), pleurisy root, psyllium husks (Plantago psyllium), redheaded cotton-bush (Asclepias currassavica), rhubarb root (Rheum palmatum), rubber vine (Cryptostegia grandifolia), sea-mango (Cerebra manghas), senna fruit (Cassia senna), squill (Urginea maritima), strophanthus (Strophanthus hispidus, Strophanthus kombe), uzara (Xysmalobium undulatum), wallflower (Cheirantus cheiri), white horehound (Marrubium vulgare), wintersweet (Carissa spectabilis), yellow dock root (Rumex crispus), or yellow oleander (Thevetia peruviana) (1).
Theoretically, long-term oral use of apple cider vinegar can decrease potassium levels, and may add to the potassium-lowering effects of diuretics such as artichoke (Cynara scolymus), celery (Apium graveolens), corn silk (Zea mays), couchgrass (Agropyron repens), dandelion (Taraxacum officinale), elder flower (Sambucus nigra/Sambucus canadensis), horsetail (Equisetum arvense), juniper berry (Juniperus communis) kava (Piper methysticum), shepherd's purse (Capsella bursa-pastoris), uva ursi leaf (Arctostaphylos uva-ursi), or yarrow flower (Achillea millefolium) (1).
Theoretically, long-term overuse of apple cider vinegar can decrease potassium levels, and may add to the potassium-lowering effects of laxative herbs such as alder buckthorn, aloe dried leaf sap (Aloe spp), black root, blue flag rhizome, butternut bark, dong quai, European buckthorn, eyebright (Euphrasia spp), cascara bark (Rhamnus persiana), castor oil, chasteberry (Vitex agnus-castus), colocynth fruit pulp, dandelion, gamboges bark exudates, horsetail (Equisetum arvense), jalap root, manna bark exudates, plantain leaf (Plantago lanceolata), podophyllum root, psyllium husks (Plantago psyllium), rhubarb (Rheum palmatum) root, senna (Cassia senna) fruit, wild cucumber fruit, or yellow dock (Rumex crispus) root (1).
Interactions with Foods
Published reports of interactions with food are not available.
Interactions with Lab Tests
Note: Theoretical interactions are based on potential pH altering effects of apple cider vinegar. The degree to which apple cider vinegar affects blood pH is currently not established.
Theoretically, long-term use or high doses of apple cider vinegar may reduce serum potassium levels and increase urine potassium levels (1).
In one case report, long-term use of 250mL apple cider vinegar per day was associated with a high positive urinary anion gap (1).
Attribution
This information is based on a systematic review of scientific literature, and was peer-reviewed and edited by contributors to the Natural Standard Research Collaboration (www.naturalstandard.com): Christine Park, PharmD (Northeastern University); Tracee Rae Abrams, PharmD (University of Rhode Island); Ethan Basch, MD (Memorial Sloan-Kettering Cancer Center); Heather Boon B.Sc.Phm, PhD (University of Toronto); Nicole Giese, MS (Natural Standard Research Collaboration); Mary Giles, PharmD (University of Rhode Island); Karta Purkh Singh Khalsa, CDN, RH (AHG) (Bastyr University); Catherine DeFranco Kirkwood, MPH, CCCJS-MAC (MD Anderson Cancer Center); Adrianne Rogers, MD (Boston University); Erica Rusie, PharmD (Nova Southeastern University); Joshua Sklar, PharmD (University of Rhode Island); Catherine Ulbricht, PharmD (Massachusetts General Hospital); Jennifer Woods (Northeastern University).

Homemade wine

Dry wine containing 11 to 12% alcohol can be diluted after fermentation (specific gravity 1.000 or below). It's important that the wine contain no excess sugar. Excess sugar increases the chance of spoilage and formation of a slime-like substance in the vinegar. The wine does not have to be clear as this is accomplished when the vinegar ages. At the last racking, do not add campden tablets or potassium sorbate. Dilute the mead as directed in Method II and follow the directions in Method I.


Preserving vinegar

To preserve vinegar, add 3 campden tablets per gallon of vinegar or Heat the vinegar to 155 degrees F and hold the temperature for 30 minutes. After pasteurizing vinegar add one tablespoon 80-proof vodka to each gallon and age it. If desired to enhance the bouquet, up to one cup oak or beech chips may also be added. Pasteurized or sulphited vinegar can no longer produce more vinegar. Pasteurizing kills vinegar baceria and prevents the formation of "mother" which could lead to spoilage. Pasteurized vinegar keeps indefinitely when tightly capped and stored in a dark place at room temperature. Temperatures above 160 degrees F cause a loss of acidity, flavor and aroma.


Aging vinegar

Vinegar has a strong, sharp bite when first made. It becomes mellow when aged. The esters formed during aging, like those in wine, develop after a period of six months or more when stored at a cool, steady temperature (50 to 60 degrees F is ideal). This undisturbed rest also allows suspended solids to fall, making the vinegar clear and bright. Siphon the clear, aged vinegar off the deposit of solids into sanitized bottles. Introduce as little oxygen as possible. Winemaking suppliers sell attractive vinegar bottles. Use corks or plastic caps to avoid vinegar contact with metal. If corks are used, the necks of the vinegar bottles should be dipped several times into melted wax to form an air-tight seal. The quality of vinegar improves for up to two years and then gradually declines. Fermented vinegar can be sold without the special permits or licenses required for alcoholic beverages. It costs the same as a good bottle of wine.


Types of Vinegars

Wine Vinegar

As with wine , these vinegars can be red or white. The quality is determined by the type of wine used. Fine vinegars come from fine wine , and are made the slow , traditional way in oak barrels. They are matured in wood for periods ranging from a few weeks to one to two years. Red wine vinegars are aged longer than those made from white wine. The very best wine vinegars are made in relatively small batches , have fine balance and subtle , complex flavour. They are characteristically rich and mellow.

Commercially produced wine vinegars are of an inferior quality , using average wine and faster production techniques that remove a lot of the more subtle flavours in the wine. Many commercially produced wines are , none-the-less very good , and as with so many things , the price reflects the quality.


Champagne Vinegar

As to be expected , this vinegar is expensive , delicate , refined and gentle. Pale gold in colour , clear and bright. Wonderful stuff , but you wouldn't want to drink a glass of it on New Years Eve.


Sherry Vinegar

A very fine vinegar type. As with other wine vinegars , the best are very expensive and justifiably so. Sherry vinegars are made from a blend of wines , just like sherry , and are left to mature in the wood for a long time. They develop fat , rich flavour and a mellow complexity. Like traditional Balsamic vinegar , excellent Sherry vinegar occupies a special place outside the vinegar spectrum.

Balsamic Vinegar

Balsamic made the traditional way is an outstanding vinegar. Dark , almost treacly in colour , it is very smooth and mellow with deep complexity and layers of subtle flavours. The very finest Balsamics are made from the the juice of Trebbiano grapes that has been boiled down to almost a syrup. This reduction goes through a first natural fermentation in wooden casks that produces alcohol. A second fermentation , with the aid of the acetobacter bacteria in the air , creates the acetic acid that is vinegar. This vinegar is then filtered into wooden casks and left to mature for anywhere from 10 to 30 years. Some for even longer. Some Balsamics mature in a succession of casks all made from a different type of wood , each type giving a another layer of flavour to the vinegar. It is this almost magical combination of wood , wine and time that makes traditionally made Balsamic vinegar such a rare and very expensive delight.

Historically , Balsamic vinegar originated in Modena; a town in northern Italy. Commercially made Balsamic vinegar is made in the region as well and while nowhere near the quality of the traditionally made vinegar , it is very good and markedly different from other wine vinegars. Though produced on a large scale , most commercial Balsamics are left to mature in wood for varying lengths of time and develop the basic characteristics of the traditionally made vinegar.


Malt Vinegar

Made from a beer-like brew using malted barley , this vinegar is made by much the same method as for commercially produced wine vinegars. Good malt vinegar is left to mature for some time before being bottled.It has a strong flavour and medium acidity. Suitable only as a condiment or for pickling.


Cider Vinegar

Made from cider or apple mash in the same way as malt vinegar. It has a sharp strong flavour at full strength and the better quality ones dilute well to reveal a delicate apple flavour. It has a warm , soft honey colour. Although usually sold filtered there is a growing belief that unfiltered organic cider vinegar is especially beneficial to over-all health. Used as a condiment and for pickling. Very good for pickling fruit. When diluted it can be used for salad dressing.

Rice Vinegar

Usually made from fermented rice or rice wine. Originating in China and Japan. Chinese rice vinegars are stronger than those of Japan and range in colour from colourless ,through various shades of red and several shades of brown. Compared to other types of vinegar Chinese and , especially , Japanese vinegars are very mild ; almost sweet.
Japanese rice vinegar is very mild and mellow and ranges in colour from colourless to pale yellow. There are two distinct types of Japanese vinegar ; one made from fermented rice and the other is made by adding rice vinegar to sake.


White Rice Vinegar

This is a colorless liquid, higher in vinegar content and more similar in flavour to regular vinegar (every time I taste it I immediately envision a plate of salty French fries doused in vinegar). Nonetheless, it is still less acidic and milder in flavour than regular vinegar. There is also a hint of sweetness that comes from the glutinous rice. White rice vinegar can be used in stir-fries, particularly sweet and sour dishes, and for pickling. The best brand is Pearl River Bridge.


Black Rice Vinegar

Black rice vinegar is very popular in southern China, where Chinkiang vinegar, the best of the black rice vinegars, is made. Normally black rice vinegar is made with glutinous or sweet rice, although millet or sorghum may be used instead. Dark in color, it has a deep, almost smoky flavour. One word of warning: the quality of black rice vinegars varies strongly. I recently tried a brand where the caramel and sugar overpowered all the other flavours. Gold Plum's Chinkiang vinegar, made with glutinous rice, water and salt, is generally considered to be the best. Black rice vinegar works well in braised dishes and as a dipping sauce. It can also serve as a substitute for balsamic vinegar.


Red Rice Vinegar

This is another vinegar that is dark colored, but lighter than black rice vinegar. In any event, you'll never get the two mixed up once you have a taste - red rice vinegar is an intriguing combination of tart and sweet. Red rice vinegar can be used as a substitute for black vinegar - just add a bit of sugar. It makes a very good dipping sauce, and you can also use it in noodle, soup and seafood dishes (you'll often find it in recipes for Hot and Sour and Shark's Fin Soup). Both Pearl River Bridge and Koon Chun from Hong Kong are good brands.


Distilled Vinegar

Colourless and very strong , it is too brutal for use in cooking but is ideal for pickling , cleaning glass and as a detergent/disinfectant.


Spirit Vinegar

This vinegar is distilled before the acetification process has finished and contains a small amount of alcohol which changes the flavour dimension. This is the strongest of all the vinegars and is used for the same purposes as distilled vinegar.


Flavoured Vinegar

Flavoured vinegars have been in use in different parts of the world for thousands of years , at least as far back as the Babylonians. Red , white and rice vinegars are the most commonly used , in which any variety or combination of flavouring agents are steeped. Imagination is the only limiting factor when it comes to making flavoured vinegars. The most common are those using herbs and spices, though flowers ,fruit and vegetables are other options.

Herb Vinegars
Herb vinegars are made by adding herbs or spices to cider or wine vinegar and then allowing the flavors to blend. Flavor and other characteristics vary greatly depending on the type of base vinegar and the particular herbs and spices added.


Fruit Vinegar

Fruit vinegar is often made from raspberries, blueberries or blackberries. The resulting products tend to be sweet and delicate in flavor and aroma and make a nice complement to fruits and many salads, or they can be used in salad dressings, such as raspberry vinaigrette.


Umeboshi Vinegar

Umeboshi vinegar is a pink brine with a deep cherry aroma and a fruity, sour flavor. It is a by-product produced when umeboshi (Japanese pickled plums) is made. Technically, it is not classified as a vinegar because it contains salt, but it is a good substitute for vinegar and salt in any recipe. It has a light, citric flavour and lends itself well to salad dressings and adding flavor to steamed vegetables.


Cane Vinegar

This vinegar is made from sugarcane and has a rich, slightly sweet flavour. Vinegar is essential in making pickles, mustards and vinaigrettes. It adds a jolt of flavour to numerous sauces, marinades and dressings, and to preparations such as sauerbraten, sweet and sour dishes and marinated herring. It is most commonly used in Philippine cooking.


Coconut Vinegar

Coconut vinegar is low in acidity, with a musty flavour and a unique aftertaste. It is used in many Thai dishes.

Cabernet Sauvignon Wine VinegarProduced from alcoholic and acetous fermentation of Cabernet Sauvignon wine. High quality and rich burgundy in color.Chardonnay Wine VinegarThe result of acetous fermentation of Chardonnay Wine. Distinctive flavors and aroma, light to medium gold in color.Merlot Wine VinegarOne of the best! Unique flavor and aroma, this wine vinegar is the result of Merlot wine natural acetous fermentation. High quality, dark red in color.Pinot Noir Wine VinegarA rare wine product! Clear, bright and medium red in color, this vinegar has unique characteristics in flavors and aroma as the result from Pinot Noir wine acetous fermentation.Zinfandel Wine VinegarClear, bright, transparent product as the result of Zinfandel wine acetous fermentation.
Corn Sugar VinegarA result of the alcoholic and subsequent acetous fermentation of corn sugar with smooth, mild flavor. Distinctive amber color.
Apple cider vinegar (ACV) is prepared by pulverizing apples into a slurry of juice and pulp then adding yeast and sugars.
Reports of the healing properties of apple cider vinegar date to 3300 BC. In 400 BC, Hippocrates supposedly used apple cider vinegar as a healing elixir, an antibiotic, and for general health. Samurai warriors purportedly used a vinegar tonic for strength and power. U.S. Civil War soldiers used a vinegar solution to prevent gastric upset and as a treatment for pneumonia and scurvy.
Apple cider vinegar has been used alone and in combination with other agents for many health conditions. Anecdotally, ancient Egyptians used apple cider vinegar for weight loss. During the diet "craze" of the 1970s, proponents suggested that a combination of apple cider, kelp, vitamin B6, and lecithin could "trick" the body's metabolism into burning fat faster. Claims of preventing viral and bacterial infections, as well as allergic reactions to pollen, dander and dust stem from the proposed ability of apple cider vinegar to prevent alkalinization of the body. However, there is not enough scientific evidence to form a clear conclusion about the efficacy or safety of apple cider vinegar for any health condition.
There may be long-term risks associated with the acidity of apple cider vinegar, including low blood potassium levels (hypokalemia) or diminished bone mineral density (1).
Apple cider vinegar has also been used alone or with honey with the objective to slow the process of aging, and as an antiseptic for the digestive (gastrointestinal) tract.
Oral apple cider vinegar combined with cayenne, ginger, bromelain, and citrin, has been promoted to maintain healthy cholesterol levels and reduce weight. In combination with gotu kola, apple cider vinegar has been taken by mouth for curbing appetite, detoxifying the body, weight loss, boosting the immune system, treating arthritis, lowering cholesterol, improving circulation, supplying amino acids, minerals, and vitamins, and aiding in the effective metabolism of food. Scientific evidence supporting these uses is lacking.
Apple cider vinegar has been used as a flavoring agent and as a household sanitizer.
Evidence
No Evidence
Acne (topical), amino acid source, anti-aging (alone or with honey), antiseptic for gastrointestinal tract, appetite suppression, arthritis, asthma, bladder cleanser, bowel stone prevention in horses, circulation improvement, colitis, dandruff prevention (topical), decongestant, dental conditions, detoxification, diarrhea, digestion aid, dizziness, ear discharge, eczema, fatigue, flavoring agent, food poisoning, hair loss (topical), hair rinse, hay fever, headache, hearing impairment, heartburn, hemorrhage, hiccoughs, high blood pressure, household sanitizer, high cholesterol, immune enhancement, infections, insect bites (topical), insomnia, itchy scalp (topical), kidney cleanser, leg cramps, menstruation regulation, mental alertness, mineral source, nail problems, nervousness, nose bleeds, obesity, osteoporosis, queasy stomach, scurvy prevention, shingles (topical), sinus congestion, skin toner (topical), sore eyes, sore throat, strength enhancement, stuffy nose, sunburn (topical), tired eyes, vaginitis (added to baths), varicose veins, viral hepatitis, vitamin source, weight loss.
Dosing
Standardization
Apple cider vinegar for food may be standardized based on acidity content, usually 4-8% acidity.
Adults (over 18 years old)
Note: No specific doses are supported by well-designed clinical trials.
Oral (by mouth)
Colds: 2 tbsp cider vinegar has been taken in 1 cup water 3 times daily.
Digestive aid: 285mg tablets have been taken with meals.
Hypertension: 2 tsp of apple cider vinegar mixed in water, has been taken in the morning.
Weight loss: 1 oz. apple cider vinegar and 1 tsp of honey in 1-4 oz. of warm water has been taken before each meal.
Topical (on the skin)
Vaginitis: 3 cups of apple cider vinegar has been added to a hot bath.
Rectal
Viral hepatitis: A retention enema containing chlorophyll, water, and apple cider vinegar has been used. Safety and efficacy are unclear.
Children (under 18 years old)
Not enough available evidence.
Safety
Allergies
Caution should be exercised in patients with known allergy/hypersensitivity to apple cider vinegar or any of its ingredients, including apples and pectin.
Side Effects and Warnings
There is little scientific study of the safety of apple cider vinegar. The acidity of undiluted apple cider vinegar may destroy tooth enamel when sipped orally. Use cautiously in patients with low potassium levels or taking potassium-lowering medications. Use cautiously in patients with diabetes. Apple cider vinegar may contain sugars, may lower blood potassium levels (based on one case report), and can contain chromium which may affect insulin levels (2). Use cautiously in patients with osteoporosis, based on one case report (1). Avoid sipping or drinking undiluted apple cider vinegar: The acidity of apple cider vinegar may destroy tooth enamel when sipped orally.
Pregnancy & Breastfeeding
Not recommended due to lack of sufficient data. Likely safe when taken orally as food flavoring. Possibly unsafe when used in larger amounts.
Interactions
Interactions with Drugs
Note: Theoretical interactions are based on potential pH altering effects of apple cider vinegar. The degree to which apple cider vinegar affects blood pH is currently not established.
Theoretically, long-term oral use of apple cider vinegar can decrease potassium levels, increasing the risk of toxicity of cardiac glycoside drugs such as digoxin (LanoxinxAE), adding to the potassium-lowering effects of insulin, laxatives and diuretics such as furosemide (LasixxAE) (1).
Interactions with Herbs & Dietary Supplements
Note: Theoretical interactions are based on potential pH altering effects of apple cider vinegar. The degree to which apple cider vinegar affects blood pH is currently not established.
Theoretically, long-term oral use of apple cider vinegar can decrease potassium levels, increasing the risk of toxicity of cardiac glycoside herbs such as adonis (Adonis vernalis), Adonis microcarpa, balloon cotton (Asclepias friticosa), black hellebore root/melampode (Helleborus niger), black Indian hemp (Apocynum cannabinum), bushman's poison (Carissa acokanthera), cactus grandifloris (Selenicerus grandiflorus), convallaria (Convallaria majalis), eyebright (Euphrasia spp.), figwort (Scrophulariaceae), foxglove/digitalis (Digitalis purpurea), frangipani (Plumeria rubra), hedge mustard (Sisymbruim officinale), Helleborus viridus, hemp root/Canadian hemp root, king's crown (Calotropis procera), lily-of-the-valley, motherwort (Leonurus cardiaca), oleander leaf (Nerium oleander L.), pheasant's eye plant (Adonis aestivalis), plantain leaf (Plantago lanceolata), pleurisy root, psyllium husks (Plantago psyllium), redheaded cotton-bush (Asclepias currassavica), rhubarb root (Rheum palmatum), rubber vine (Cryptostegia grandifolia), sea-mango (Cerebra manghas), senna fruit (Cassia senna), squill (Urginea maritima), strophanthus (Strophanthus hispidus, Strophanthus kombe), uzara (Xysmalobium undulatum), wallflower (Cheirantus cheiri), white horehound (Marrubium vulgare), wintersweet (Carissa spectabilis), yellow dock root (Rumex crispus), or yellow oleander (Thevetia peruviana) (1).
Theoretically, long-term oral use of apple cider vinegar can decrease potassium levels, and may add to the potassium-lowering effects of diuretics such as artichoke (Cynara scolymus), celery (Apium graveolens), corn silk (Zea mays), couchgrass (Agropyron repens), dandelion (Taraxacum officinale), elder flower (Sambucus nigra/Sambucus canadensis), horsetail (Equisetum arvense), juniper berry (Juniperus communis) kava (Piper methysticum), shepherd's purse (Capsella bursa-pastoris), uva ursi leaf (Arctostaphylos uva-ursi), or yarrow flower (Achillea millefolium) (1).
Theoretically, long-term overuse of apple cider vinegar can decrease potassium levels, and may add to the potassium-lowering effects of laxative herbs such as alder buckthorn, aloe dried leaf sap (Aloe spp), black root, blue flag rhizome, butternut bark, dong quai, European buckthorn, eyebright (Euphrasia spp), cascara bark (Rhamnus persiana), castor oil, chasteberry (Vitex agnus-castus), colocynth fruit pulp, dandelion, gamboges bark exudates, horsetail (Equisetum arvense), jalap root, manna bark exudates, plantain leaf (Plantago lanceolata), podophyllum root, psyllium husks (Plantago psyllium), rhubarb (Rheum palmatum) root, senna (Cassia senna) fruit, wild cucumber fruit, or yellow dock (Rumex crispus) root (1).
Interactions with Foods
Published reports of interactions with food are not available.
Interactions with Lab Tests
Note: Theoretical interactions are based on potential pH altering effects of apple cider vinegar. The degree to which apple cider vinegar affects blood pH is currently not established.
Theoretically, long-term use or high doses of apple cider vinegar may reduce serum potassium levels and increase urine potassium levels (1).
In one case report, long-term use of 250mL apple cider vinegar per day was associated with a high positive urinary anion gap (1).
Attribution
This information is based on a systematic review of scientific literature, and was peer-reviewed and edited by contributors to the Natural Standard Research Collaboration (www.naturalstandard.com): Christine Park, PharmD (Northeastern University); Tracee Rae Abrams, PharmD (University of Rhode Island); Ethan Basch, MD (Memorial Sloan-Kettering Cancer Center); Heather Boon B.Sc.Phm, PhD (University of Toronto); Nicole Giese, MS (Natural Standard Research Collaboration); Mary Giles, PharmD (University of Rhode Island); Karta Purkh Singh Khalsa, CDN, RH (AHG) (Bastyr University); Catherine DeFranco Kirkwood, MPH, CCCJS-MAC (MD Anderson Cancer Center); Adrianne Rogers, MD (Boston University); Erica Rusie, PharmD (Nova Southeastern University); Joshua Sklar, PharmD (University of Rhode Island); Catherine Ulbricht, PharmD (Massachusetts General Hospital); Jennifer Woods (Northeastern University).

Storing Your Vinegar

The vinegar is now ready for storage in separate, capped containers. Stored vinegar will stay in excellent condition almost indefinitely if it is pasteurized. To pasteurize, heat the vinegar before pouring it into sterilized bottles, or bottle, then place in a hot water bath. In both cases, the temperature of the vinegar must reach at least 140 degrees F to sterilize the product, and should not exceed 160 degrees F. Use a cooking thermometer to ensure the correct temperature is met. Cool the containers and store at room temperature out of direct sunlight.
General Directions of Making Vinegar

These directions show how to make vinegar at home using readily available ingredients and supplies.

In the late 1800s chemists learned to make acetic acid. Manufacturers added water to reduce its strength to 5%, colored it and sold it as vinegar. Imitation vinegar is still manufactured and by law the label must state that it is diluted acetic acid. Diluted acetic acid is inexpensive and lacks the vitamins, minerals and esters found in fermented vinegar; its flavour and aroma are also inferior.

It takes good alcohol (wine or beer) to make fermented vinegar. The hit-or-miss method of making vinegar by allowing sugar and water to ferment is not wise. The fermentation of sugar to alcohol by wild yeast is followed by a conversion of the alcohol to acetic acid by wild bacteria. Chances of failure or undesirable tastes and aromas are high. Control the process by using great care in cleanliness and introducing chosen yeast and bacteria to obtain quality vinegar every time.


General Directions

Winemaking suppliers list acetobacter as "mother" or vinegar culture. These cultures convert alcohol to acetic acid (vinegar). Most suppliers sell red and white wine vinegar cultures. Some sell cider, malt and mead cultures as well. Any culture may be combined with any type alcohol to produce vinegar.

Vinegar should contain at least 5% acid as required for preserving or pickling. Specialty vinegar contains acid as high as 7%. Beer containing 5.5% alcohol will yield about 5% acid. Wine containing 11 to 12% alcohol must be diluted to 5.5 to 7% alcohol before using it to make vinegar.

Acid test kits, sold by winemaking suppliers, are used to determine the acidity of vinegar. Acid tests are easy to perform and instructions come with the kit.


Sanitize

Sanitize utensils and containers that will touch the vinegar by soaking them for 20 minutes in a solution of 2 tablespoons chlorine laundry bleach to 1 gallon water. Rinse everything well with hop tap water. Hot tap water is relatively sterile after being held at high temperatures for several hours in the hot water heating tank.


Vinegar Method I
3 measures beer, ale or vinegar stock (5.5 to 7% alcohol)
1 measure vinegar culture with active bacteria


Directions

Vinegar leaches molecules from iron and aluminum. Use sanitized glass, enamel, stainless steel or stoneware containers less than two-thirds full. Cover the container with a cloth or stopper it with cotton to keep insects out, while allowing air to freely reach the stock. Store the mixture in a dark place.


Temperatures:

Temperatures between 80 and 85 degrees are ideal. Low or fluctuating temperatures slow the process. At 75 to 85 degrees F, it will take 6 to 8 weeks for conversion. At 85 to 90 degrees F, it can take 4 to 6 weeks for conversion. Temperatures over 95 degrees F slow conversion; above 140 degrees F, the bacteria die.

An acetic film called "mother" will form. This smooth, leathery, grayish film becomes quite thick and heavy. It should not be disturbed. It often becomes heavy enough to fall and is succeeded by another formation. If the mother falls, remove and discard it. An acid test will indicate when all of the alcohol is converted to vinegar. Part of the vinegar may be withdrawn and pasteurized. The remaining unpasteurized vinegar may be used as a culture to start another batch. Living bacteria are in the liquid. A piece of the mother is not necessary to start a new batch.

Add beer or diluted wine to the culture every 4 to 8 weeks, depending on the temperature maintained and when most of the alcohol is converted to vinegar. Adding more alcohol to the culture keeps it alive, prevents spoilage and increases the quality of vinegar. If unpasteurized vinegar is exposed to oxygen without alcohol present, bacteria can convert the vinegar to carbon dioxide and water.


Vinegar Method II

2 measures dry wine (11 to 12% alcohol)
1 measure water (boiled 15 minutes and allowed to cool)
1 measure vinegar culture with active bacteria
Follow the directions in Method I. Purchased wine can be used, but somecommercial wines contain sulfites or preservatives that could kill thevinegar bacteria.


Vinegar Method III

(For winemakers only)
Wine containing less than 10% alcohol is subject to spoilage. This formula to make 7% alcohol is an ideal vinegar stock. Follow good winemaking procedures.

When the fermentation is complete (specific gravity 1.000 or below) this low-alcohol wine can be converted to vinegar as directed in Method I.

1 1/2 pounds weight honey (or any sugar source to obtain a specific gravity of 1.050)
2 teaspoons yeast nutrient or energizer
4 teaspoons acid blend (7.5 ppt tartaric acid with an acid test kit)
1/4 teaspoon tannin
wine yeast
add water to equal 1 gallon

Making Cider Vinegar

Two factors require special attention when making vinegar at home: oxygen supply and temperature. Oxygen is spread throughout the mixture by stirring it daily and by letting air reach the fluid through a cheesecloth filter, which is used in place of a regular lid. The temperature of fermenting cider should be kept between 60 and 80 degrees Fahrenheit (F). Lower temperatures do not always produce a usable vinegar, and higher ones interfere with the formation of the "mother of vinegar." Mother of vinegar is a mat that forms on the bottom of fermenting wine that has gone bad.

Do not use a metal container when making vinegar; acid in the mixture will corrode metal or aluminum objects. Glass, plastic, wood, enamel, or stainless steel containers should be used for making or storing vinegar. The same holds true for making or storing foods that have more than 1 Tablespoon of vinegar in the recipe.

Steps for Making Cider Vinegar

The following steps must be followed to make a high-quality cider vinegar:

1. Make a clean cider from ripe apples.

2. Change all of the fruit sugar to alcohol. This is called "yeast fermentation."

3. Change all of the alcohol to acetic acid. This is called "acetic acid fermentation."

4. Clarify the acetic acid to prevent further fermentation and decomposition.

Step 1--Making Cider

Cider is made from the winter and fall varieties of apples (summer and green apples do not contain enough sugar). Fruit should be gathered, then washed well to remove debris. Crush the fruit to produce apple pulp and strain off the juice. Use a press or cheesecloth for straining.

Adding yeast to activate fermentation is not essential, but will speed up the process. Special cultivated yeasts are available for this purpose at wine-making shops and biological labs--bread yeasts are not recommended. To make a starter, crumble one cake of yeast into one quart of cider. This makes enough starter for 5 gallons of cider; double the recipe proportionately when making more.

Steps 2 and 3--Making Alcohol and Acetic Acid

Pour all of the liquid into one or more containers to about three-quarters capacity; do not close the lids on the containers. Stir the mixtures daily. Keep the containers away from direct sunlight and maintain the temperature at 60 to 80 degrees F. Full fermentation will take about 3 to 4 weeks. Near the end of this period, you should notice a vinegar-like smell. Taste samples daily until the desired strength is reached.


Step 4--Filtering

When the vinegar is fully fermented, filter the liquid through several layers of fine cheesecloth or filter paper--a coffee filter works well for this. This removes the mother of vinegar, preventing further fermentation or spoilage of the product.

Dishes

White vinegar mixed with water to rinse off the dishes after washing them to take the soap off and leave them squeaky clean. This also takes the soap residue off of your hands at the same time.

Pour 1/4 cup vinegar with dish soap- water must be hot (not boiling hot). This is great for cleaning your Corningware dishes (it removes all the stains and grease), cleaning your stainless steel pots and pans ect., clean your oven and all of stove top ( this is better than oven cleaners. it will remove all of the grease. just dab on and let it set for a few minutes then wipe clean), and cabinets in kitchen.

Pour 1/4 cup vinegar to your dishwasher rinse cycle for streak free, sparkling dishes everytime!!


Floor Cleaner

Add 1/2 cup vinegar to a gal. of water to keep your vinyl no wax floors clean and shining.

Those mops with the detachable, washable heads, and squirt distilled vinegar on the floor, mop it up and squirt more as needed.


Carpet Spot and Stain Remover

As a carpet spot and stain remover - take a trigger spray bottle and fill with one part white vinegar to seven parts water. Take a second spray bottle and fill with one part white, non sudsy amonnia and seven parts water. Saturate stain with vinegar solution. Let dwell for a few minutes and blot thoroughly with a clean, white cloth. Then go over the area with the ammonia solution, let dwell and blot again. Repeat until the stain is gone.


Coffee Maker

Fill the water reservoir half way and run the coffee maker as you normally do and then run it once full of water and the coffee maker will be spotless.


Grease Cutter

Vinegar is an excellent grease cutter. In college cafeterias we boil out our fry vats every week with vinegar and water. Very cost effective and very safe-no harsh chemicals, no risk of fire. We also use straight vinegar to clean the grill hoods. Again, very inexpensive and does a fantastic job.


Waxing a Floor

When waxing a floor after scrubbing with a floor stripper, use 1 cup of vinegar to rinse water. It neutralizes the chemicals and makes wax or floor finish adhere better.
Oven Cleaner

To keep your freshly-cleaned oven from stinking up your house next time you bake something, wipe it with white vinegar poured directly on the sponge as a final rinse. It neutralizes the harsh alkali of oven cleaners.


Remove Water Stains

Remove water stains from leather by rubbing with a cloth dipped in a vinegar and water solution.


Remove Staining Flower Pots

That staining that occurs in clay and plastic flower pots and their saucers comes right out--no scrubbing needed. Just fill the kitchen sink with cold water and add plain white vinegar about 2/3 water-1/3 vinegar. Soak pots and saucers til they look clean and new (sometimes takes an hour). Wash with soap and water before reusing.


Clean Raw Wood

White vinegar can also be used to clean raw wood, such as a wooden cutting board. Pour straight vinegar onto the wood and then use a sponge to literally push the dirt away. Be sure to wipe in the direction of the wood grain, starting at one end and working to the other. This way the dirt you are trying to get rid of won't be pushed back into the wood grain.


Whirlpool Tub Pour 1 gallon of white vinegar into the water of our whirlpool tub, once a year and run it. This will keep the jets from clogging up from soap scum, etc.


Cheap Cleaning Solution

1/3 part white vinegar
1/3 part rubbing alcohol
1/3 part water
3 drops dishwashing liquid

Mix this into a (recycled) spray bottle and you have the equivalent of the floor cleaner. Just spray and mop; also great for deodorizing a room and for a fast cleanup. Use this on any tile floors with great results, the alcohol is added to make it dry faster.


Hard Water Deposits

Use vinegar to get rid of the hard water deposits around your sink. Soak a paper towels with vinegar and place them around the area that needs to be cleaned or for cleaning the faucet you can soak the towel and wrap it around and then rubber band it in place. Do this overnight and the next morning it's a cinch to wipe clean. This has been safe for brass faucets as well.


Microwave

Clean your microwave, use 1 Tablespoon of vinegar, one cup of warm water and 1 or 2 drops of dish soap in a small microwave safe bowl. Put it in the microwave on high for 3-4 minutes and let stand for 15 minutes. Then wipe the microwave out with a damp sponge. The steam and use of vinegar loosens up the build up in the microwave.


Furniture Polish

Furniture polish using equal parts of white vinegar and vegetable oil. Wipe it on and buff with a soft cloth.


Brassware

To clean brassware to like-new condition without scrubbing, soak in 1:10 parts of white vinegar: water. To clean brass lamps, unscrew sections, soak in bucket. All green and black tarnish comes off in no time.


Steam Vac

Use distilled vinegar steam vac to rinse your carpets with after shampooing. The carpet will stay fresh longer, it removes any detergent residue. Use a quarter of a cup, per gallon of water.


Rust off Cast iron

White vinegar solution 2 parts vinegar 1 part water to clean the rust off cast iron pans. Cleaning antique cast iron pans soak the pan overnight in the vinegar solution and the vinegar just dissolves the rust. Very rusty pans many take an extra evening. Don't leave it in there too long or you will not have a pan. The vinegar actually dissolves the metal. This would work on new cast iron pans also.


Antique Appliances

For cleaning antique appliances: Pour white vinegar straight out of the bottle onto a sponge, or pour it into a dishpan to soak stubborn buildup for a few minutes. After your appliance's first-time cleaning, future quick cleanups are easiest using a small spray/squirt bottle with diluted vinegar-water.

Nasal congestion

A constant draining of mucus from the sinus cavities can both be sore and uncomfortable. It is best to cut out, or eat as little as possible, of mucus forming food - which traditionally, in most cases would be dairy products.

Many sufferers of nasal congestion have experienced relief by adding apple cider vinegar to their diet.


Sore throat

A gargle made from apple cider vinegar and water could prove to be a great relief for a sore throat - be that a bacterial or virus infection. The solution is a 50/50 mixture, and it is best to spit out the solution after gargling, which should be repeated every hour. After gargling rinse the mouth with clean water to prevent the acid from eroding the enamel on your teeth.


Stiff joints

A shortage of potassium in the body may cause stiff joints. Apple cider vinegar could help in relieving this problem when ingesting it, since it is a good source of the needed nutrient. Another remedy is to relax in a warm tub, with some apple cider vinegar added to the water.


Ulcers

Apple cider vinegar is showing great promise in helping to heal alcohol-induced ulcers, since it activates the body to start its own defensive mechanism. This, together with other indicators suggests that apple cider vinegar may in the near future be drawn into the fold of alternative ulcer preventing remedies.


Weight loss

Apple cider vinegar has been used as a weight loss remedy for centuries, and although the mechanics are not always clear on how it works, it really does work.

It has been suggested that the apple cider vinegar works because it makes the body burn calories better, that it reduces the appetite or simply that it gets the entire metabolism working at top efficiency.

But whatever the reason, the fact remains that it has stood the test of time as a fat-busting supplement, and has helped countless people to achieve their ideal weight.

Distilled Vinegar for Cleaning

White Distilled vinegar is best for cleaning.

Maybe the oldest use for vinegar yet (besides as a food). Cleaning with vinegar is much safer than using commercial products.


Window Cleaner

A quarter cup in a quart of water makes a good window cleaner. When you use vinegar in your water to wash windows, dry with newspapers. Your windows will sparkle! Keep a solution of 50/50 white vinegar and water in a spray bottle to use for cleaning windows.


Tarnished Copper

On heavily tarnished copper or copper-alloy to be cleaned up, use a paste made of salt and vinegar.

Indigestion

When people start talking about indigestion they immediately start referring to the "excess" stomach acid that they have! In most cases it is NOT a case of an excess of stomach acid, but a shortage of it.

Hydrochloric acid and pepsin, an enzyme working in an acid environment, are needed to break down the food effectively, and a shortage of these two ingredients will lead to a sluggish digestion of food and resultant indigestion. Taking apple cider vinegar may assist in effecting a remedy.


Insomnia

There are also a number of causes as to why people suffer from insomnia; however, there have been excellent results with the cider vinegar and honey treatment as follows: two teaspoons of cider vinegar and two of honey in a glass of water to be taken before retiring. It would also be beneficial to have a glass of this mixture by the bedside to sip if needed. Under no circumstances should drugs be resorted to, as these are both harmful and habit-forming. Under severe cases, a naturopath or homeopath should be consulted. If has been found that the prime cause of insomnia is due to a deficiency of phosphate of potash and phosphate of iron; this combination can be found in the biochemic salt known as kali phos, which can be obtained from your local health shop.


Kidneys and Bladder

Due to the eliminative nature of cider vinegar, the kidneys and bladder can benefit tremendously by a 'flushing', which they receive when the following cider vinegar therapy is undertaken: two teaspoons of cider vinegar in a glass of water six times a day. It would be beneficial to drink a couple of glasses of water in the morning, taking one teaspoonful of cider vinegar in each drink. Comfrey tea, first thing in the morning with a teaspoon of cider vinegar will also create a sufficient cleansing action. Inflammation of the kidneys, called pyelitis, in which pus cells are present in the urine, will generally clear up with the above-mentioned treatment.


Metabolism

The quest for achieving the ideal weight always will include effective and efficient metabolism. Without it, your dietary intake will not be metabolized correctly, the nutrients will not be available to the body, and will result in excess weight being added to the body frame.

Apple cider vinegar has been used for centuries in aiding the liver to detoxify the body and to help with digesting rich, fatty and greasy foods, and for proper metabolizing of proteins, fats and minerals. If the food cannot be broken down into the absorbable form, the body cannot assimilate the required nutrients needed from the diet.

An added extra to help with this is the malic acid and tartaric acid found in apple cider vinegar, since they help to bring the acid content into balance, while killing off unwanted and unfriendly bacteria in the digestive tract.


Muscles

Lactic acid in muscles is the cause of the muscles feeling sore and stiff, but by adding some apple cider vinegar to your diet, it could assist the body to get rid of it at a faster pace, since it will help to break down the acid crystals, making it much easier to be flushed out the body.

Gallstones and Kidney stones

A theory exist that the acids found in apple cider vinegar are beneficial in breaking up kidney stones and gallstones, by softening or dissolving them. Although we cannot guarantee any results, since there are so many other influencing factors, it might be worth your while to supplement your diet with apple cider vinegar, should you be suffering from gallstones or kidney stones


Hair Loss

The falling out of hair is primarily due to a tissue salt deficiency, thus cider vinegar with its 'wonder products' will re-establish a natural balance, and supply the deficiencies where needed. Therefore, by taking the cider vinegar treatment the hair will maintain its natural growth. It will cease to fall out and grow more rapidly and thickly. This will take approximately two months, so perseverence is needed. The dosage is one teaspoonful of cider vinegar to a glass of water to be taken with or between meals. Cider vinegar can also be used externally for the treatment of dandruff, see under heading of External Treatments.


Hay fever

This ailment is marked by watery eyes, sneezing and running nose, in other words there is an excess of fluid which the body is drastically trying to offload. For an effective relief, honey and cider vinegar should be utilized which will bring excellent results. A tablespoonful of honey should be taken after each meal for approximately a fortnight before the onset of the hay-fever season. The ordinary dosage of cider vinegar and honey should then be taken viz: two teaspoons of cider vinegar and two of honey in a glass of water, three times a day. This dosage should be maintained during the entire hay-fever season.


Headaches

There are several types of headache, caused by various reasons. Some are associated with organic disorders, such as kidney troubles, others are known as psychogenic, or tension headaches. Then we have the most annoying of all; the migraine headache. Many people have had relief from headaches by the use of honey. Two teaspoons taken at each meal may well prevent an attack. Another effective means is to take apple cider vinegar. Equal parts of cider vinegar and water should be placed in a small basin on the stove, allowing it to boil slowly. When the fumes begin to rise from the basin lean your head over it until the fumes are comfortably strong. Inhale for approximately 50 to 80 breaths. Generally this alleviates the headache considerably, if not entirely.


Heart

Since apple cider vinegar is used to promote the health of veins and capillaries, it is by implication also useful in assisting in the health of the heart and blood pressure. The potassium found in the apple cider vinegar is also beneficial to the heart.


Hearing

(Impaired) The treatment of impaired hearing has had excellent results on the apple cider vinegar therapy. Take the normal dosage three times daily and notice the improvement.


Heartburn

This usually occurs after eating, sometimes up to two hours later. This very unpleasant feeling can be alleviated by taking the usual dosage of cider vinegar and water before meals.


Hemorrhages

As previously pointed out cider vinegar helps the blood to clot more easily. When a person who regularly drinks cider vinegar cuts himself, the wound will dry up almost instantaneously, as there will be no profuse bleeding. If, however, wounds do not heal quickly, the following procedure should be undertaken; two teaspoons of cider vinegar taken in half or a whole glass of water at mealtimes as well as in between, therefore six glasses in all are imbibed. For extra efficiency a very weak solution of cider vinegar with water can be applied to the sore, wound or cut.
Poultices of cider vinegar (see instructions under the heading Arthritis) can be applied to a stubborn open wound.


Hiccoughs - Hiccups

These have been known to be eradicated by drinking a teaspoon of cider vinegar neat! Alternatively cider vinegar with water can be taken before mealtimes to prevent this occurrence.


High Blood Pressure

There are a number of reasons why a person suffers from this common yet serious condition. As mentioned earlier, health will be maintained only if one is prepared to adjust his living and eating habits. Cider vinegar is not the cure-ail of man's suffering, it is only one of the many means towards a healthier and happier life. In the case of High Blood Pressure, one's eating habits must be taken stock of to ensure a speedy and effective recovery. Emphasis is on the natural, organically grown foods which are given to us in the form of fresh fruits, vegetables and honey - rather than the high protein foods which include eggs, meat, milk, cheese, nuts, beans etc. A balance must be maintained between the proteins and carbohydrates and one should definitely not over indulge on these protein and starchy foods. Wheat products should also be eliminated completely, together with salt which is very detrimental to the health, especially for those suffering from high blood pressure. The following dosage should be taken daily: two teaspoons of apple cider vinegar and honey in a glass of water - up to three to four times a day.

Ear Discharge

The treatment for this complaint, which usually occurs during childhood is: one teaspoonful of cider vinegar in a glass of water to be taken mid morning and mid afternoon. The discharge should shortly disappear.


Eczema

Take the usual dosage of cider vinegar and honey in a glassful of water three times a day, with meals. An application of well diluted cider vinegar can also be applied to the skin several times daily i.e. oneteaspoonful to half a cup of water. Under no circumstances should salt be taken, as this aggravates the eczema condition considerably. There is usually a potassium deficiency in those people suffering from eczema.


Eyes - Tired and Sore

The cider vinegar therapy together with honey is the essential ingredients here. Two teaspoons of each taken in a glassful of water, three times a day. This mixture retards the onset of tired and sore eyes which are usually apparent in later life, as it supplies them with those vital elements essential to their health and functioning.


Fatigue

Chronic fatigue is a warning that the body needs some attention. Most people suffering from chronic fatigue do not have enough good, sound sleep. Either they go to bed too late, or they are one of those people who just need more sleep than most. It is better to get as many hours in bed before midnight as possible. To remedy a poor quality sleep, honey is highly recommended, as it acts as a sedative to the body. Twenty minutes after the honey has been taken into the mouth it has been digested and absorbed into the body. This is because it is a predigested sugar, which has been digested in the stomach of the honey bee, and therefore requires no effort on the part of the human stomach for digestion. Keep the following mixture by your bedside to be taken as indicated: three teaspoons of apple cider vinegar to a cup of honey.
Take two teaspoons of the mixture before retiring. This should induce sound sleep within an hour, if however, you have been unable to sleep within this period repeat the dosage.


Food Poisoning

As mentioned earlier there have been many cases where people who were in the habit of taking cider vinegar regularly never suffer any side effects from food poisoning. The cider vinegar has an antiseptic quality which seems to render noxious food harmless.

Diabetes

This disease is becoming more and more common, and there may be various reasons for this phenomena, but it must be remembered that it is not only extremely serious, but needs proper medical supervision, and a strict adherence to dietary rules and medication, as prescribed by your medical practitioner. It is however interesting to note that added dietary fiber, such as contained in apple cider vinegar, is beneficial in controlling blood glucose levels.


Diarrhoea

It has been mentioned above how cider vinegar helps with the digestion, assimilation and elimination of food, and that it is an antiseptic to the intestines and the whole of the digestive tract. Due to it's healing properties, diarrhoea can be controlled in a very short time, (that is unless some serious physical disorder is apparent). The treatment being, one teaspoonful of cider vinegar in a glass of water should be taken before and inbetween meals i.e. approximately six glasses during the course of the day. It should be noted, however, that diarrhoea is a natural attempt on the part of the body to eliminate some poison which is irritating the digestive tract, on no account should any drugs be taken to suppress these healing symptoms - on the other hand the cider vinegar will lessen the intensity, but will allow the natural course of elimination to take place.


Depression

Although prescribing apple cider vinegar for depression would be classed as extremely alternative, some Eastern medicines do believe that depression is the symptom of a "stagnant" or tired liver. If you believe in this philosophy, then apple cider vinegar would help to fight depression, since it is a great medium to help detoxify and clean the liver.


Dizziness

Two teaspoons of apple cider vinegar together with two teaspoons of honey in a glass of hot or cold water three times a day should help this annoying occurrence quite considerably. However, one should never expect instant results, as nature works slowly, yet very effectively. You will notice a lessened intensity whilst you progress.