Making Apple Cider Vinegar is pretty easy. It can be made from apple scraps, whole apples cut into pieces, or even from unpasteurized cider (which you can make yourself).
When using apples, you will be filling sugared water into glass jars that have been filled with apple scraps or chunks.
So you will need
- A GLASS JAR (You might want to sterilize but not sure if it is necessary or even helpful.
- APPLE CHUNKS OR APPLE SCRAPS (well wash your apples before peeling or even better use organic)
- SUGAR WATER (1 TABLESPOON PER CUP WATER). You might want to use distilled water or filtered water for fewer minerals etc.
Fill glass Jar with apple chunks and/or scraps (peels and cores) to 3/4 full.
Pour in sugar water until apple pieces until covered, you might want to leave a little room at top of jar.
Cover loosely with a piece of fabric or a coffee filter secured with a rubber band.
Set in Warm, Dark Place for about 2 weeks.
You can stir every few days if you want. If any ugly scum appears just scrape off.
After about two weeks, strain out liquid.
It won’t be vinegar yet. Just set aside for another 2 to 4 weeks until it smells like vinegar. Keep in mind that unless you can test it’s acidity to make sure it is at 5%, you shouldn’t use it for preserving.
Jill Winger from www.theprairiehomestead.com writes:
“If a gelatinous blob develops on the top of your vinegar, congratulations! You have created a vinegar “mother”. This mother can be use to jump-start future vinegar batches. You can remove it and store it separately, but I usually just allow mine to float around in the vinegar as I store it.”
Jill has more tips on her website: Check it out….
One Green Planet has a more in-depth article on making ACV as well. Check it out here…