The usual method of making apple cider vinegar is to firstly make cider and then turn it into vinegar. This requires in my estimation a lot of PT so I looked for a quicker method and found this recipe. It was easy to do and worked out to be very successful so I highly recommend this recipe. It does take about 7 months to ferment into vinegar, so you need patience. Once you have one batch of vinegar you have ‘the mother’ the web-like structure that forms in the vinegar, which is the starter to your next batch.
This method uses whole, organic apples and takes about 7 months to ferment into vinegar.
- 10 organically-grown apples
- a glass bowl or bottle
- a piece of cheesecloth to cover the bowls/bottles
- Wash the apples and cut into quarters. You can optionally core and peel them.
- Let the air turn the apples brown.
- Then put them into a bowl or a glass bottle (which I prefer) and cover with filtered water.
- Cover the bowl or bottle with cheesecloth and leave in the warmest, darkest place you can find for 6 months. (Since most apple varieties are available fresh in March, the 6 months takes you right through the winter months so finding a warm spot in the house could be a challenge)
- After the 6 months is up, you’ll notice a grayish scum on the surface of the liquid. This is normal. Strain the liquid through a coffee filter into the larger bowl, and leave it for another 4-6 weeks, covered with the cheesecloth.
And there you have it, your own homemade apple cider vinegar.