Ingredients and Materials
- Apples-Sweet, any type
- Large Mason Jar
- Organic sugar
- Bragg organic apple cider vinegar
- Spring Water
Apple Cider Vinegar is a 2-step process that takes 6 weeks to 6 months according to your taste.
1. Fill a large mason jar, 3/4 full with pieces of washed and finely chopped apple.
2. Dissolve 1/4 of raw, organic sugar per quart of spring water, (non-chlorinated).
3. Add 1/4 cup of ready-made, unfiltered ACV with this floating stuff called the "mother" to inoculate your first batch of vinegar.
4. Pour the sugar water over the apples, totally covering them
5. Pour ACV to jar and stir with wood spoon.
6. Add a canning weight, (like one of these glass discs) to weigh the apples down into the water.
7. You don't want apples exposed to the air in bottle or mold can grow on them quickly.
8. Next take this coffee filter or a kitchen towel and cover the jar and secure it with a rubber band.
9. We want the gas that is produced inside the jar to escape but we want to keep flying insects out.
10.Place covered jar in a warm spot away from bright light. Stir the mix every other day with a wooden spoon.
11. On the third day, the liquid will be bubbling and fizzing- this is a sign that alcohol is present!
12. Let sit, then strain the apples out and leave the liquid to become vinegar.
13. You can make your vinegar stronger by keeping it stored longer until you like the flavor. Rebottle your vinegar in a storage bottle like these and place in refrigerator if you want to preserve the flavor, as is.