How To Make Apple Cider Vinegar (+ Apple Scrap Vinegar)

Step 1

It’s incredibly important when making any fermented product, to sterilize the tools thoroughly. To do this wash them with hot, soapy water, taking care to wash away all soap suds. Then place in the oven (without any plastic elements) for around 10 minutes at 160ºC/320F.

Step 2

You can make this with whole organic apples, or peels and cores leftover from apples. Roughly chop (1 apple into 8 pieces works well for most jars).

Step 3

Fill your large jar with the apple slices, leaving some ‘wiggle’ room, to allow us to move them about during the fermentation.

Step 4

Dissolve the sugar in a little filtered water, then pour into the jar and add enough extra water to cover the apples completely. Stir the mixture (hence, we need the wiggle room).

Step 5

If your apples are floating to the top, then you can weight them down with a small jar or dish that fits the jar.

Step 6

Cover the jar with a clean cheesecloth or coffee filter and secure with a rubber band. This will allow for air flow, without letting bugs and bad bacteria in.

Step 7

Place in a dark, cool area and allow to ferment for 3-4 weeks at room temperature. Stir the mixture every couple of days ( don’t use metal), moving the apples around so that the ones on top go lower down in the jar. Around the three week period, you should start noticing bubbles in the mixture and a faintly alcoholic smell. By week four the bubbles have usually calmed and the first fermentation is complete.

Step 8

After 3-4 weeks, remove the apple pieces and then allow the mixture to ferment for a further 3-4 weeks, stirring every few days.You can save the cultured apples for further use – as you’ll see in the FAQ section.

Step 9

As the vinegar ages, you may notice some white scum on the top of the mixture, eventually this will grow into a vinegar ‘mother’, that looks fairly similar (and equally as odd) as a kombucha SCOBY.This is natural and the ‘mother’ can be used to help jump-start your next batch of vinegar

Step 10

Once ready, you can then replace the cheesecloth/filter with a lid or decant into another glass jar. Note that, as this is a raw vinegar, it will continue to get stronger as it ages and get darker in color.Store apple cider vinegar in a cool, dark cupboard/area.