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a large mason jar of apple peels and cores with an airlock
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Homemade Apple Cider Vinegar

Make your own tangy, healthy apple cider vinegar from apple pieces.

Ingredients

  • Organic or spray free apple pieces Or berries, plums, pears...
  • Filtered Water
  • Sugar

Instructions

  • Combine your apple pieces in a clean glass jar, about 1/2- 3/4 full. Measure out enough water to almost fill the jar and add in 10% sugar. Pour this into the jar over the fruit, leaving at least 2cm headspace.
  • (optional) Use a sterilised glass fermenting weight to hold down the apple pieces and keep the pieces submerged under the water. 
  • Screw an airlock onto the jar. This allows the fermentation gases to escape but lessens the chances of bad bacteria getting in.
    If you don’t have an airlock, a lid can be screwed on and released each day to release the gases. Alternatively, use a tea towel secured with a rubber band. 
  • Store this mixture in a room temperature spot, out of direct sunlight for about 2 weeks, gently shaking or stirring it daily. If you don't have a weight to hold down the fruit, gently shake it 2-3 times daily instead of just once.
    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 around two-three weeks, check that your batch isn't showing anymore signs of fermentation. Once your batch shows no more signs of activity and the bubbling has stopped, the apple pieces can be strained out and the liquid can be poured back into the same container. 
  • For this next stage, remove the airlock or lid if you're using one. Acetic bacteria needs to be able to reach the brew to make vinegar, so cover it with a tea towel instead.
  • Place your apple cider back in the room temperature spot out of sunlight, covered with a tea towel for approximately 4 weeks. After 4 weeks, you can start to taste it. It can ferment for as long as you want, it will just get more acidic over time. Once it tastes to your liking you can bottle it.