For Your Poultry Chickens

List of ingredients for apple cider vinegar

Natural and non-medicated apples in the amount you want,

Drinking water,

Vinegar yeast or natural vinegar (I don't recommend honey or molasses)

Glass jar,


Rubber band,


Into the water that Yarkas (The chickens) in the hen house drink; Mix 1 liter of apple cider vinegar in 10 liters of water every 10 days and make them drink it. It is for disinfection purposes. It pours the internal and external parasites that live in chickens. At the same time; Apple cider vinegar is of great importance in lice and flea defense. It gives health to your chickens. Another way to achieve this is; Crush 2-3 cloves of garlic in every 1 liter of water and keep them in this water for 1 day. The next day, after this mixture is filtered, it is mixed with their water (into the small tank) and given to the chickens, again, disinfection is provided. Onion juice does the same disinfection too. It is antiseptic. These mixtures are made to drink your chickens by mixing them into their water for a natural protection against microbes. You can now make the apple cider vinegar you need most in your own home in the amount you want in the following way. Believe it will be very useful for you.

How to make apple cider vinegar?

First of all, try to find the natural fruit of that fruit as much as possible. Wash the natural, wax-free and drug-free apples you find thoroughly and let them dry completely. It is very important that they were dried.

Because the natural flora on apples is needed for fermentation to start. Chop the dried apples into small pieces and put them in a large glass jar. Chop the apples with their skins and seeds. Apples chopped to at least half the size of the jar should come. Complete the rest with drinking water. But do not fill the jar to the brim and never use tap water. Leaving the jar's mouth empty for 4 fingers ensures that the jar does not overflow during the gas outlet. Add vinegar yeast, if available, or a tea glass of real house vinegar into the jar. Mix it well, cover the jar with cheesecloth and secure it with a rubber band. Stick a date label on the vinegar jar and place it in a dark corner of the kitchen.

Now all you have to do is stir the jar once or twice with a clean spoon every day until the apples collapse under the water. It takes about 3 weeks for the apples to collapse. Once the apples collapse under the water, stop mixing. Now, vinegar yeast will begin to form on top of the vinegar like fine tulle, do not touch it.

When the vinegar yeast completes its formation, it will collapse under the water like apples. Then take the vinegar yeast from it with a spoon and strain your vinegar through a cheesecloth. Taste the filtered vinegar. If it became vinegar and it tasted sharp like vinegar, fill it in bottles and keep it in a dim place with a cap. In this way, fermentation in the vinegar continues. If your vinegar is not sharpened yet, pour it again into its own jar after straining it, throw away the pulp. Leave the own yeast in it. Cover it with cheesecloth and put the jar into place so that fermentation continues.

After that, the time you need to wait will be roughly the same as the time passed until this time. The flavor of the vinegar will determine the length of this period. When the vinegar is sharp and becomes like vinegar, strain your vinegar again and this time put the vinegar in a glass bottle with a lid. Leave the bottle with the cap closed to continue to ferment in a dim place. Note the date you filtered the vinegar and stick it on the bottle.. On the label; It will be useful to write down what vinegar it has, so that it does not interfere with other vinegars you will make in the future. In the meantime, you can add a pinch of salt. Now you can start using vinegar if you wish. The longer the vinegar is rested in this way, the more its flavor and value increases. You can make a new vinegar with the vinegar yeast you get from the vinegar, don't throw it away.

Tips for making apple cider vinegar

Use natural apples,

Use sweet apples, don't use sour apples,

Absolutely use drinking water.

Absolutely use glass jar,

Dry the apples very well, do not dry them with a cloth, let them dry themselves,

If you are going to use vinegar as yeast, never use ready-made vinegar, definitely use natural vinegar,

Until the apples sink under the water; Make sure to mix it at least once every day,

Do not add too much water, less apple; your mixture should be balanced. If there is more apple than water, it will be a thicker vinegar.

If there is vinegar yeast, it is sufficient to ferment it alone.

While setting up vinegar; chickpea etc. I didn't add anything like.

Since vinegar yeast is always at my hand; now I only make my vinegars with vinegar yeast.

If the vinegar yeast is large enough, I make the vinegar with just yeast, without adding vinegar. Vinegar formed with vinegar yeast matures faster and your vinegar is guaranteed.

If you want to keep the yeast; from the vinegar you made, put it in a small jar. Store the yeast in this jar with its mouth closed. Or you can preserve the yeast by throwing it in one of your vinegars.

Before straining your vinegar, take it into a bowl without harming the yeast, strain the vinegar after it.

SOURCE : http://www.fermentemutfagim.com/2016/01/elma-sirkesi.html