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 sterilised glass or stainless steel container, about 3/4 full. Cover with enough water until the fruit is submerged.
Add in 1tsp of unrefined sugar per 230ml water. If your fruit is very sweet, you can reduce or eliminate this completely.
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 cheesecloth or paper towels and place in a warm, dark place on top of a towel for three weeks.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 4-6 weeks, stirring and tasting occasionally. When the vinegar is to your liking you can bottle it.