Making Apple Cider Vinegar at Home
Turning kitchen scraps into vinegar is a slow transformation of sugars into alcohol, and then into acetic acid. You are creating an environment where wild yeasts and bacteria thrive, turning apple waste into a sharp, clear preserve.
Patience is your primary ingredient
The speed of fermentation depends entirely on the ambient temperature of your kitchen. Keep the jar in a warm, dark spot, not in the refrigerator.
- Large glass mason jar
- Breathable fabric cover like cheesecloth
- Sturdy rubber band
- Wooden spoon
What goes in.
- 3 to 4 cupsapple scraps (peels and cores, free of rot)
- 1/4 cupgranulated sugar
- 4 cupsfiltered water (non-chlorinated)
Airflow is mandatory
The bacteria responsible for turning alcohol into vinegar require oxygen to work; never seal the jar with an airtight lid during the fermentation process.
The method.
Prepare the apple base
Fill your clean jar about three-quarters full with apple peels and cores. Dissolve the sugar in the water and pour it over the apples until they are fully submerged.
Initiate primary fermentation
Cover the jar with the cloth and secure it with a rubber band. Place it in a dark cupboard. Stir the mixture daily for the first two weeks to prevent mold growth on the surface.
Strain the solids
After about two weeks, when the liquid smells pleasantly fermented and the bubbling slows, strain out the apple pieces using a fine-mesh sieve. Discard the fruit.
Secondary fermentation
Return the liquid to the jar, cover again, and let it sit undisturbed for another two to four weeks. Taste it periodically until it reaches the desired sharpness.
Bottle and store
Once the vinegar is sour enough for your preference, transfer it to a clean glass bottle. You can seal it airtight at this stage.
When it doesn't go to plan.
If you see a cloudy, jelly-like disc form on top, this is the 'mother' of vinegar; you can keep it to jumpstart your next batch.
If you spot fuzzy, colorful mold on the surface, discard the entire batch and start over.
Use filtered water, as chlorine in tap water can inhibit the growth of the beneficial bacteria.
The ones that keep coming up.
Can I use any kind of apple?
Yes, a mix of apple varieties often yields a more complex flavor profile.
What if it doesn't get sour?
It may be too cold. Move the jar to a warmer location to encourage the bacteria to work.
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