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Apple Cider Vinegar

Homemade Apple Cider Vinegar

Homemade Apple Cider Vinegar from Scraps


  • 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.
  • Water
  • Sugar


  • 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.