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Apple and spicebush bud fizz<\/p>\n
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2 ounces spring spicebush twigs<\/p>\n
1\u00bd pounds apples, cut up, not cored or peeled<\/p>\n
1 C. sugar<\/p>\n
4 C. water<\/p>\n
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To make the ferment: Combine the ingredients in a clean glass jar. Close the jar and tilt back and forth until the sugar dissolves. Remove the lid. Tie cheesecloth over the jar\u2019s mouth with string. Place on a counter and stir daily. It will start bubbling within about 24 to 48 hours. On day 7 or 8, when it is good and fizzy, strain the liquid. Strain it again through cheesecloth. Bottle, and keep in the fridge. (Left out in the warmth, a still-fermenting bottle can explode).\u00a0 To make vinegar: Return the strained ferment to the jar, cover with cheesecloth, and wait, swirling daily until a vinegar mother forms (it may not). When it smells and tastes like vinegar it is vinegar (3 to 5 weeks, generally). Transfer to narrow-necked bottles and seal.<\/p>\n","protected":false},"excerpt":{"rendered":"
Apple and spicebush bud fizz 2 ounces spring spicebush twigs 1\u00bd pounds apples, cut up, not cored or peeled 1 C. sugar 4 C. water To make the ferment: Combine the ingredients in a clean glass jar. Close the jar and tilt back and forth until the sugar dissolves. Remove the lid. Tie cheesecloth over the jar\u2019s mouth with string. Place on a counter and stir daily. It will start bubbling within about 24 to 48 hours. On…<\/p>\n