How to Make Apple Cider Vinegar- Using the Scraps

These easy instructions on how to make apple cider vinegar using the scraps is a frugal way to provide countless benefits to your family and homestead.

Print Recipe

Prep Time 10

Equipment

glass jar
breathable cloth with rubber band (flour sack towel, old cotton shirt, tea towel, or triple layered cheesecloth)
mesh strainer
cheesecloth (for straining apples)
non metallic lid

Ingredients

apple scraps peels and cores
sugar use 1 tablespoon per cup of water or 1 cup per gallon of water
filtered/non chlorinated water

Instructions

Fill a glass jar 3/4 of the way full with apple scraps- use peels, cores and pieces from organic apples. See Note 1 Below
Fill jar to the top with filtered water- leave a couple inches of headspace. See Note 2 Below.
Add sugar and stir- Give it a good stir to evenly distribute the sugar throughout the jar. Try to make sure the apples are fully submerged to prevent molding.
Cover with a breathable cloth and secure with a rubber band. Let it sit for 4-6 weeks out of direct sunlight in a cool dark place- A flour sack towel, tea towel, or cut up old cotton t-shirt are all great options. See Note 3 Below.
Stir everyday for the first 2-4 weeks- this will prevent any mold from forming on apples that may not be completely submerged. See Note 4 Below.
Strain out apples after 4-6 weeks- Strain out the apples using a mesh strainer. Then, run it through again with cheesecloth lining the strainer.
Add a splash of apple cider vinegar- This will help jump-start the process of turning your liquid into a vinegar. Use a splash of apple cider vinegar from a previous batch you have made or from a good store bought apple cider vinegar that contains the "mother".
Re-cover glass jar with a breathable cloth and secure with a rubber band. Let sit for 2-4 months in a cool dark place- You can check on your vinegar after a few months and give it a taste. The longer you wait, the stronger vinegar taste you will get. See Note 5 Below.
Secure lid on jar and move to cold storage- Once you are happy with the taste of your vinegar, you can cap it with a non metallic lid and store it in your refrigerator.

Notes

Make sure you are using scraps from organic apples, since the pesticide residue can interfere with the fermentation process.
You want to make sure you are using a good non chlorinated/filtered water. Most city water sources have chlorine added which can interfere with the fermentation process. It's best to use a good filtered water. I love my Berkey water filtration system.
You need to use a breathable cover for your jar to allow for the gas build up to be expelled. You can use a cheesecloth, but I recommend double or even triple layering it to make sure fruit flies cannot get into the jar and spoil your ferment.
The apples will somewhat stick out of the water in the beginning, but don't fret over it. This is why stirring is so important. As the weeks go by and the apples start breaking down, they will slowly start to sink down to the bottom of the jar.
You may at this point have noticed a whitish gelatinous substance forming on the top of your vinegar. This is a colony of healthy bacteria called the "mother". You can just leave it in your vinegar and it can be added to the next batch you make to jump-start the process.