Fermentation Instructions

• Fill the glass jar ¾ of the way with the apple peels and cores.
• Stir the sugar into the water until it’s mostly dissolved, and pour over the apple scraps until they are completely covered. Leave a few inches of room at the top of the jar.
• Cover loosely with a coffee filter or fabric scrap secured with a rubber band and set in a warm, dark place for around two weeks.
• Stir every few days. If any brownish/greyish scum develops on top, skim it off.
• Once two weeks has passed, strain the scraps from the liquid.
• Discard the scraps, and set the strained liquid aside for another 2-4 weeks.
• Your apple cider vinegar is complete once it has a vinegary smell and taste. Allow it to sit longer if necessary.
• Once satisfied with the taste, cap and store it as long as you like.
• If a gelatinous blob develops on top, you have created a vinegar mother, which can be used for future batches.
• Use your homemade vinegar just like you would store-bought vinegar for cooking, cleaning, and more.