Making Cider Fire!

I needed to start another batch of cider fire and I thought I would take you along on the journey.  The final product always depends on what I had to make it with at the time. 

I don't use an exact recipe; I've been making it so long that it's morphed into more of a method. Here's what went in this time ...

chopped horseradish (dried)

chopped turmeric (dried)

chopped ginger (fresh)

chopped onions (fresh)

sliced lemons (fresh)

garlic (fresh)

rosemary (dried)

sage (dried)

cayenne pepper (dried)

Jalapeno pepper (dried)

Raw Apple Cider Vinegar with the mother

(Note:  I use either fresh or dried ingredients, depending on what I have available at the time.  If using fresh, I made sure each item is completely dry and there is no water on them.)

Fill the jar with everything except the vinegar.  Once the jar has been filled to your specifications, add the ACV almost to the top.  I put a fermentation weight in the top to hold the ingredients under the vinegar.

I'll check the vinegar level in about 24 - 48 hours as some of the dehydrated items will soak up some of it and then top it off if needed.

Other than that, I'll sit it in a dark place, give it a good shake every now and then and leave it to do its thing for about 4 weeks.  I then go to my planner and mark the date it'll be ready.  I also write it on the jar lid once I'm sure the jar doesn't need any more topping off with vinegar.

Once the 4 weeks are up, I'll strain it, add honey, and bottle it in the brown bottle sitting beside the gallon jar.  I have two of these brown bottles that I reserve for cider fire.  When one gets empty, that's my signal to start another batch.  I try really hard never to let myself run out of cider fire!

Until next time,

patsi @ A Working Pantry

She looketh well to the ways of her household … Proverbs 31:27 

Sharing 43 years' experience of frugal, prudent living and pantry building 

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