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.