Making Apple Cider Vinegar at Home
To make apple cider vinegar, you turn apple scraps into alcohol through initial fermentation, then expose that alcohol to oxygen so acetic acid bacteria can convert it into vinegar. It is a slow, patient process that relies on the natural yeasts found on fruit skins and the air in your kitchen.
Patience is your primary ingredient
This process cannot be rushed; the bacteria need time to work through the sugars. Keep your jar in a dark, warm spot away from direct sunlight.
- Large glass jar
- Breathable cloth cover
- Rubber band or string
- Strainer
What goes in.
- 4 cupsapple scraps (peels and cores)
- 1/2 cupgranulated sugar
- 3 cupsfiltered water (non-chlorinated)
Airflow is mandatory
Never seal the jar with a solid lid. The acetic acid bacteria require constant access to oxygen to transform ethanol into vinegar; a cloth cover keeps dust and fruit flies out while allowing the air exchange necessary for the reaction.
The method.
Dissolve the sugar
Stir the sugar into the filtered water until completely clear. Chlorine in tap water can inhibit the fermentation, so use bottled or boiled-and-cooled water if your tap supply is treated.
Combine
Place the apple scraps into the clean glass jar. Pour the sugar water over the fruit until the scraps are fully submerged. If they float to the top, use a small glass weight or a ceramic ramekin to keep them pushed down under the liquid line.
First fermentation
Secure the cloth over the opening with a rubber band. Leave the jar in a warm, dark place for about two weeks, stirring it once a day to prevent mold from settling on the surface.
Strain
After two weeks, the liquid should smell slightly yeasty and alcoholic. Strain out the fruit solids and discard them. Pour the remaining liquid back into the jar, cover again with the cloth, and let it sit undisturbed for another two to four weeks.
Check for completion
Taste a small amount. It should have a sharp, acidic bite. Once it reaches the strength you prefer, bottle it in a sealed glass container.
When it doesn't go to plan.
If a gelatinous blob forms on the surface, that is the 'mother' of vinegar; it is a sign of a healthy fermentation and can be used to kickstart your next batch.
Small white film on the surface is normal, but fuzzy, colored mold is not; discard the batch if you see green or black fuzz.
The temperature of your kitchen significantly affects speed; warmer environments will ferment faster than cooler ones.
The ones that keep coming up.
Can I use store-bought apples?
Yes, but organic is preferred. Conventional apples are often waxed or treated, which can make it difficult for the natural yeasts on the skin to initiate fermentation.
Why does my vinegar smell like rotten fruit?
The initial stage should smell like hard cider. If it develops a foul, putrid odor, the aerobic fermentation failed and the batch should be discarded.