Homemade Apple Cider Vinegar Recipe
Apple scraps, the peel and core, are perfect for making this homemade apple cider vinegar recipe. An unpasteurized DIY apple cider vinegar is ideal for cooking, animal husbandry, treating body ailments, and promotes good gut health.
1/2-gallon mason jar, or quart size mason jars for smaller batches
fermenting weight, glass or stone
paper coffee filter
Air Bubble Remover
16-ounce swing top bottle
fine mesh Sieve
Fill the jar 3/4 full.
Add non-chlorinated water of choice leaving a 1 1/4-inch headspace.
Using an air bubble remover remove any air trapped between the apple scraps.
Gentle added the fermented weight. Adding more water to ensure that the fruit and weight are completely submerged.
Wipe the rim of the jar and place the paper coffee filter onto the jar. Secure the coffee filter with the ring.
Store in a cool dark location up to 2 - 4 weeks. At this point the fermenting process will have begun, and a sweet vinegary smell is present. Depending on the temperature during the fermenting process, a mother can form.
Strain the liquid into the swing top bottle using a fine mesh sieve and jar funnel.
Store the young apple cider vinegar in a cool dark location. Once a tart flavor is achieved, the ACV will be ready to be consumed.
To speed up the fermentation process add a splash of unpasteurized ACV (from an existing batch or Mrs. Braggs) to a new batch.
Between 2 to 4 weeks of fermenting, and depending on the temperature of your home, a mother can form. The mother can be strained along with the apple scraps, or add to the filtered liquid.
Cloudy white scum can form on the top of the ferment, simply remove and discard. However, if the ferment molds, discard it immediately. Mold often presents itself to be black, white, or even pink it color and will have a fuzzy texture to it.