What You Need
- Apple scraps from about 10 apples
- 3 teaspoons sugar
- Optional ¼ cup raw or unpasteurized Apple Cider Vinegar
- Wide mouth glass or ceramic container
- Plastic or wooden stirring utensil
- Weight to keep apples under water surface (small bottle or jar full of water, rocks, marbles)
- Tight-weave cloth or paper coffee filter
- Rubber band
- Gather supplies: Ensure you have all the equipment and ingredients necessary to make apple cider vinegar.
- Clean everything: When fermenting anything, it’s best to give the good beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your jug and fermenting equipment are washed and rinsed of all soap residue.
- Put apple scraps and water into wide mouth container: Add your apple scraps to your jar and cover with water. Determine what weight you will use to keep the apples below the surface of the water (a bottle or jar filled with water does the trick, but you can also use a fermentation weight, rocks or marbles in a cheesecloth).
- Add sugar or raw apple cider vinegar starter: Add either sugar to start the fermentation process or raw, unpasteurized apple cider vinegar as a starter culture.
- Ferment and keep apple scraps under surface of water: This process will take at least two-three weeks before it starts to taste like vinegar. Tasting it is the best way to determine if it’s to your liking. Be sure to use a plastic or wooden spoon. Keep out of direct sunlight or heat. The warmer it is, the faster it will ferment.
- Strain apples from mix and stir: Strain the apples out of your liquid and discard. Return the liquid to the container and allow to ferment another 4-6 weeks until it reaches the acidity you prefer. Stir periodically.
- Bottle and refrigerate: Once its finished, pour your apple cider vinegar into a bottle with a lid. Don’t use metal. Refrigerate to cease the fermentation process and preserve flavor. Enjoy!