This post shows you how to turn your apple scraps into vinegar. The great thing is, you can use other fruit scraps to do this too! Think plum vinegar, feijoa vinegar, pear vinegar…
Homemade apple cider vinegar is always on the go at our place at this time of year.
We are heading into apple season when you suddenly notice that there are apple trees everywhere. Obviously, there are only so many apples a person can eat, so processing them is the way to use them up.
One of my favourites and easiest ways to use up excess apples is making your own homemade ACV: homemade apple cider vinegar.
You’ve all heard of the benefits of apple cider vinegar right? All the probiotics and enzymes in there help balance your blood sugar, increase weight loss, reduces blood pressure…
Apple cider vinegar has been around for centuries and was traditionally made from pressed apple juice. Using apple juice is a great way to make ACV but if you don’t have bucket loads of apples to spare or a means to make juice, this isn’t the most cost-effective option.
If you have an abundance of other fruit, you can totally make vinegar from it too following the same instructions. Think plum vinegar, feijoa vinegar, pear vinegar, blackberry vinegar..
Homemade Apple Cider Vinegar
I’m only using three ingredients for my homemade apple cider vinegar: Fruit, water and sugar.
Spray-free fruit is necessary, especially when you’re using the peel. For the sugar, I use a plain white sugar. I used to use unrefined sugars but this is going to eat eaten by the bacteria so there’s no need to get fancy.
How much sugar is needed depends on the sweetness of your fruit. The role of the sugar is, when it combines with yeast, this is what turns the fruit scrap/water mixture into alcohol, and then, in turn, this alcohol is fermented again and turned into vinegar.
You can skip the sugar but the chance of bad bacteria contaminating your batch will be heightened. Sugar really speeds up the process and you won’t end up with a sugary drink. The sugar is going to be converted during the process into ethanol and carbon dioxide. The faster it becomes vinegar, the less chance of contamination.
The yeast part of this the vinegar is added naturally, through wild yeasts in the air as well as on the fruit scraps themselves.
This vinegar recipe doesn’t use a vinegar starter however you can use one and this will speed up the process even more. Adding in half a cup of raw apple cider vinegar with the vinegar mother if you have it.
I like using a glass jar to brew my vinegar. It’s easy to clean so I’m not introducing bad bacteria from the get go. That being said, the whole process is in the open air anyway so it’s hard to really sterilise it properly. Just clean your vessel really well and remove all soap residue.
Once your fruit scraps, water and sugar are combined, some of the pieces will float to the top. You need to keep them submerged to avoid any mould growing on them. Preferably a glass fermenting weight, or a clean glass or jar that fits inside the bigger jar works well!
Then cover your container with a tea towel, muslin cloth, a loosely balanced on lid or paper towels. No tightly sealed lid, as you definitely want there to be airflow happening when you are fermenting, otherwise, you’ll have an explosion on your hands!
Storing and Fermenting
Store this mixture in a warm, dark place for about 3 weeks, and give it a stir or shake every 1-2 days.
This is the time where alcohol is made and your mixture will start to froth and bubble (the yeasts are converting the sugars into ethanol and carbon dioxide.) Place a towel under your containers to soak up any spillage as the mixture may bubble over the top.
After this time you can strain out the apple pieces and return the vinegar to the same container. Keep it covered with a tea towel or cloth.
Place your vinegar back in the warm, dark place for another 4 + weeks. After 4 weeks, you can start to taste your vinegar. Once it tastes to your liking you can bottle it. It can ferment for as long as you want, it will just get more acidic over time.
The next time you make your apple cider vinegar, using a few tablespoons of this batch will speed up the next batch’s fermenting process.
A SCOBY (Symbiotic Culture Of Bacteria and Yeast) may occasionally form on top of your vinegar. This is just all the good bacteria combined in this squidgy little disc.
Your vinegar will look cloudy and there will be remnants swirling around in there. These may form into another sort of squidgy disc but this one stays under the surface. This is the vinegar ‘mother’. Both the SCOBY and the Mother of Vinegar are a collection of acetic bacteria (the bacteria that oxidise the sugar and turn it into alcohol.)
You can absolutely make fruit vinegar with other types of fruit, the possibilities are endless! Apple cider vinegar is mainly so popular because of the abundance of apples. Try pear cider vinegar or plum!
Make sure you keep your fruit submerged! This is vital so no mould grows on the pieces of fruit which can contaminate your whole batch.
Homemade Apple Cider Vinegar
- Organic Apple pieces or fruit of your choice (any part of the apple can be used, just make sure it is washed if using the peel.) When using stone fruit, use any part except for the actual stones.
- Combine your fruit pieces in a clean glass jar, about 3/4 full. Cover with enough water until the fruit is submerged.
- Add in around 1tbsp of sugar per cup of water. The more sugar, the faster the fermenting will happen.
- Use a weight such as a glass fermenting weight , a clean small jar or a clean ziplock bag filled with water to hold down the fruit and keep them submerged under the water.
- Cover the container with a tea towel, paper towels, or balance the lid on loosely and place in a warm, dark place on top of another towel for three weeks.Give it a stir or shake every 1-2 days.Check on your mixture regularly. It should start bubbling by day 3. Keep an eye on it to see that the fruit is staying submerged and no mould is growing on top.
- After 3 weeks, strain out the fruit and return the mixture back into the container and back into the warm, dark place.Leave for another 4-8 weeks, tasting occasionally. When the vinegar is to your liking you can bottle it.
Have you made this? Tag me and let me know! @home_grown_happinessnz