Ingredients
Scale
- Apple scraps (peels, cores, bruised bits) from 6–10 apples
- 2 tablespoons sugar (per 1 cup of water)
- Filtered water (enough to cover apples)
- Optional: a slice of raw ACV with the mother to jumpstart fermentation
Instructions
- Prep the apple scraps. Place them in a clean, wide-mouth glass jar. Don’t pack them tight—leave room.
- Make sugar water. Dissolve the sugar in filtered water. Pour over apples until they’re completely submerged.
- Weigh down apples. Use a fermentation weight or clean rock in a bag to keep apples under the surface.
- Cover the jar with cheesecloth or a coffee filter and secure with a rubber band.
- Let it sit. Store in a dark, room-temperature spot (60–75°F) for 3–4 weeks. Stir every few days and check for mold.
- Strain solids. After fermentation smells tangy, strain out apples and return liquid to the jar.
- Ferment again. Cover and let it sit another 3–4 weeks, stirring occasionally.
- Taste it. Once it’s vinegary enough for you, seal with a lid and store in the fridge or cool pantry.
Notes
- Add raw ACV to kickstart fermentation.
- Use different apple types for flavor variety.
- Don’t use chlorinated water—it kills the good bacteria.
- Avoid metal containers—they react with the acid.