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–+ servings
a large mason jar of apple peels and cores with an airlock

Homemade Apple Cider Vinegar

Elien Lewis
Make your own tangy, healthy apple cider vinegar from apple pieces.
4.75 from 12 votes
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Prep Time 10 minutes
Inactive Time 40 days
Total Time 40 days 10 minutes
Course Fermenting
Servings 1 L
Calories 12 kcal

Ingredients
  

  • Organic or spray free apple pieces Or berries, plums, pears...
  • Filtered Water
  • Sugar

Instructions
 

  • Fill a clean glass jar halfway to three-quarters full with apple pieces or scraps.
  • Dissolve 10% sugar in enough water to cover the fruit, then pour it over the apples (for example, 100g sugar per 1L of water). Leave about 2 cm of headspace at the top.
Add a glass fermentation weight if you have one to keep the fruit submerged.
  • If you have an airlock, attach it now. Otherwise, screw on a lid loosely and loosen it daily to release gases, or cover with a clean tea towel secured with a rubber band.
  • Store the jar at room temperature (around 20–25 °C / 68–77 °F) out of direct sunlight for 2–3 weeks.
Gently shake or stir once a day to keep the apples covered. The mixture will start to bubble and smell fruity. That’s the yeast converting sugar into alcohol.
  • When bubbling stops, strain out the fruit. Pour the liquid back into the jar.
Remove the lid or airlock and cover the top with a clean tea towel. This lets air in so acetic acid bacteria can turn the alcohol into vinegar.
(Optional: add a few tablespoons of raw vinegar with the mother to speed things up.)
  • Leave the jar in a warm, dark spot for 4 to 8 weeks. Taste after 4 weeks. The longer it sits, the tangier it becomes. A soft SCOBY or “mother” may form on top. That’s normal.
  • Once it tastes right to you, strain again and pour into clean bottles or jars.
Store in a cool, dark place. Homemade vinegar keeps for a year or longer at room temperature.

Notes

Troubleshooting

  • A thin white film (kahm yeast) may form. This is harmless, you can skim it off.
  • If you see fuzzy or colored mould, you should start over.
  • For stronger vinegar, let it ferment longer or add a few tablespoons of raw vinegar when you begin the acetic stage.
  • For faster batches, save a few tablespoons of vinegar from your previous batch as a starter.

Nutrition

Serving: 1LitreCalories: 12kcalCarbohydrates: 3gSodium: 1mgFiber: 1gSugar: 2g
Keyword Apple Cider Vinegar recipe, apples, fermentation
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