Apple Cider Vinegar from Scratch
Learn to turn apples into a deeply flavored, apple cider vinegar
Instructions
- Harvest apples, rinse and chop into 2 inch chunks.
- Pack apples into a glass jar or crock, filling no more than 3/4 full.
- Add chlorine free water, until apples are covered by 1 inch.
- Take a butter knife and slide it up and down the sides of the jar to remove air pockets.
- Fasten an old canning lid into place and set the jar at the back of the kitchen counter.
- Let the jar sit for 4-10 days, being sure to break the seal and stir (or shake) daily.
- When the liquid has turned golden and you see small bubbles on the sides of the container, it's time to strain the solids out.
- Line a large bowl with a cotton cloth and pour the jar's contents into it.
- Tie the corners of your cloth together and hang where the juices can drip into the bowl below.
- Once collected, pour the juice into a clean jar or crock.
- Cover with a breathable cloth, paper towel or coffee filter. Fasten down to keep fruit flies out.
- Keep the jar or crock at the back of your counter for the next 2-4 months.
- Lift the cover every so often to check for mold. If it appears, skim it off with a stainless steel spoon, being sure to rinse the metal clean after each dip.
- When your liquid strongly smells of vinegar, seal 1-2 C up in a second jar or bottle.
- Let the second container sit on the counter. Break the seal in 2-3 day's time.
- If there was a release of carbon dioxide, return to the original container and let it ferment for 2-3 weeks. Test again.
- When there is no release, your vinegar is ready to be bottled up.
- Fill jars, jugs or bottles and seal.
- For the best flavor, use your shelf stable vinegar within the next year.
