How to prepare homemade apple vinegar

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WHAT YOU NEED
  • Large glass jar
  • Red apples or whatever non-acidic apples
Use the sweetest apples you can find: red delicious, double red, gala, fuji, summer apples, etc.
  • Cut the apples in quarters and put them in a large glass jar. 
  • You can also add apple peels and remains but not the stem.
  • Make sure however to have not less than 50% of apples in the jar to guarantee that enough juice will  be there as explained below.
IMPORTANT: The lid should not be tight or else the jar could explode...the apples need to breathe to allow for fermentation.
Within a few weeks you will notice your jar building juice out of the stored apples and remains and bubbles as well.
Collect the juice as soon as the fermentation process stops producing bubbles.
It is a matter of one to three months from start to the end of this stage depending on the ambient temperature.
  • Filter the glass jar contents and fill the juice into glass bottles or jars.
  • Keep them again until the "mother of vinegar" forms as shown in this picture and the ones below.
  • This is the white thick compound that is seen floating in this bottle.
  • When the mother of vinegar settles at the bottom and decomposes like powder, filter the contents again and enjoy your homemade and tasty vinegar. That's it!
Mother of vinegar close-up:

See our other vinegar making and useage tutorials:

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