CIDER SCOBIE INSTRUCTIONS

If the Cider Vinegar is prepared correctly, Cider Scobie will appear at the bottom of the container. It has the look of a jellyfish and contains the yeasts, good probiotic bacterias and enzymes. 

The sweeter the sort of apples used for Cider, the more alcohol it will contain and the easier the creation of Cider Scobie.

The healing properties of Cider Scobie are 3 times higher than those of Apple Cider Vinegar itself.

Dont throw it away, keep it to enhance the healing qualities and accelerate your next batch of Apple Cider. Keep the Cider Scobie in Apple Cider. 

If you dont have the Cider (you've just bought the Cider Scobie), you need to prepare it, so the Scobie doesnt dye. In the mean time, while the brew is getting prepared, keep the Scobie in Apple Cider liquid you've received it in (transfer from plastic bag to glass jar and keep lightly cover so it can breath).

You can use any good recipe of Apple Cider. I am offering my family recipe here.

Old Slavic Apple Cider Vinegar Recipe 

Cut apples in small pieces including the skin and mash lightly. Place in enamel or glass container and add hot water (t about +70 C) to cover 3-4 cm above apples. 

Add 2 Table spoons of Raw Sugar if using sweet apples, or 4 Table Spoons if using bitter apples. Very sweet apples dont require sugar addition. Sugar can be replaced with raw honey (1-2 Table Spoons). Mix to dilute. 

Cover lightly, place in dark and warm place. The ideal temperature for Apple Cider fermentation is +26-35 C. Let sit for 2 weeks, stirring the mixture from time to time.

Drain the liquid. Transfer the Scobie to it, and leave for 2 more weeks.

The Vinegar will be ready to transfer to other containers. Dont shake the liquid. You can filter to clarify it if you wish. Keep some brew for the Scobie to live in!