How To Make Apple Cider Vinegar

Making Apple Cider Vinegar From Scraps

Making Apple Cider Vinegar From Scraps

Like apple juice, the best apple cider vinegars are organic, unfiltered and raw (unpasteurized). Depending on where you live it may be hard to find really good apple cider vinegar.

Fortunately, it’s easy and very inexpensive to make. It just takes some time, naturally, to ferment. This varies depending on which of the two methods below that you choose to use.

This article will show you how to make apple cider vinegar using two different methods. The first method uses the scraps – cores and apple peels. The second method uses whole apples. 

Method One – Make Apple Cider Vinegar From Scraps

This method uses scraps, like the peels and cores. I like this method because I get to eat my apples and make vinegar too. It’s also faster, taking around two months to complete the process.

You’ll need:
a large bowl or wide-mouth jar
apple scraps, the cores and peels from organic apples
a piece of cheesecloth for covering the jar to keep out flies and debris

Leave the scraps to air. They’ll turn brown, which is exactly what you want. Add the apple scraps to the jar and top it up with water.

You can continue to add scraps for a few more days if you want. If you’re going to do this though, be sure don’t top the jar right up, leave some room for the new scraps.

Cover with the cheesecloth and put it in a warm, dark place. A water cylinder cupboard is perfect.

You’ll notice the contents of the jar starts to thicken after a few days and a grayish scum forms on top. When this happens, stop adding scraps and leave the jar for a month or so to ferment.

After about a month you can start taste-testing it. When it’s just strong enough for you, strain out the apple scraps and bottle the vinegar.

It’s ok if your vinegar is cloudy, there will be some sediment from the apples and what’s known as “the mother”. It’s all good. If you don’t like the cloudiness though, straining it through a paper coffee filter will remove most of the sediment.

Method Two – Make Apple Cider Vinegar From Whole Apples

This method uses whole, organic apples and takes about 7 months to ferment into vinegar.

You’ll need:
10 Whole organically-grown apples
a glass bowl, and later a larger glass bowl
a piece of cheesecloth to cover the bowls

Wash the apples and cut into quarters. You can optionally core and peel them. If you do the scraps can be used to make apple cider vinegar by method one, above.

Let the apples air and turn brown. Then put them into the smaller bowl and cover with water.

Cover the bowl with the cheesecloth and leave in a warm, dark place for 6 months. Again, a hot water cupboard is ideal.

After the 6 months is up, you’ll notice a grayish scum on the surface of the liquid. This is normal. Strain the liquid through a coffee filter into the larger bowl, and leave it for another 4-6 weeks, covered with the cheesecloth.

And there you have it, your own homemade apple cider vinegar

How to use Apple Cider Vinegar

There are lots of ways to use apple cider vinegar. It can be used diluted with water as a hair rinse (don’t worry – the smell disappears quickly), you can also mix with water or fruit juice and drink it.

 

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DISCLAIMER: The statements enclosed herein have not been evaluated by the Food and Drug Administration. The products and information mentioned on this site are not intended to diagnose, treat, cure, or prevent any disease. The information and statements found here are for education purposes only and are not intended to replace the advice of your medical professional.

281 Responses to “How To Make Apple Cider Vinegar”

Read below or add a comment...

  1. Bobbie says:

    I have some raw, unfiltered apple cider vinegar with plenty of sediments ( mother?) in it. Could I just add raw apple cider to this already-made vinegar, and end up with more vinegar, eventually?
    Thanks!

    • Donna says:

      Hi Bobbie, I’m not sure what kind of already-made vinegar you’re referring to but adding apple cider vinegar to white vinegar won’t turn it into living apple cider vinegar.

      • Bobbie says:

        Hi, my original vinegar (already-made-vinegar) is raw, unfilitered apple cider vinegar. White vinegar is distilled – won’t work.

    • Phil says:

      You can strain out the “chunky bits” and add them to a new batch to help accelerate it. You can also use whatever is floating on top, as long as you are careful about getting rid of any mold, which you should be doing as it ferments anyway.

    • Torile says:

      I used Bragg’s ACV last fall to inoculate about 4 gallons of fresh cider from organic apples. So, yes, Bobbie you are correct.
      The new mother that formed was amazing!
      I keep a couple of bottles going at any given time. One for ACV, another for white and red wine vinegars …… on the rare occasions that I have left over wine.

  2. wilner says:

    Hey Donna thanks for this recipe just made some and I can’t wait for the end result

  3. Krista J says:

    How do I use the mother that formed during the first batch to continue making future batches. I would assume you would have to mix some of the previous vinegar with the mother but then what else do you add and in what ratio? thanks!

  4. Patrick says:

    If you don’t have enough scraps to make the cider can you freeze scraps until you have enough? I didn’t know if the freezing would kill some important bacteria or something.

    • Torile says:

      I never freeze or can anything that I have fermented. The extreme temps will kill the good bacterium.

  5. osman ali says:

    Cover the bowl with the cheesecloth and leave in a warm, dark place for 6 months. Again, a hot water cupboard is ideal.

  6. usman.ve says:

    anybody can give the translation in malayalam language

  7. Aden says:

    Does anyone know if the apple scraps at the end of the process will be okay to put into my worm farm? Sounds like probably not, as they don’t like anything acidic. Just wondered if anyone can give a definitive answer… Cheers.

  8. CodeMonkey says:

    Can you filter the water before you adding it to the apples or use distilled water? I am looking for options other than straight tap water due to the fluoride.

    • Donna says:

      Yes absolutely use filtered water or pure spring water. Whenever I say ‘water’ in a recipe I mean pure water (whether filtered or pure spring water). Municipal tap water is dangerous, and for the same reasons it’s not good for us it will also be bad for the beneficial bacteria that are the ‘fermenters’. I would use distilled water as a last resort, but it’s certainly better than tap water. Thanks for asking. I’m going to be doing some work on the site and going through each recipe again, I’ll change the entries to be more specific about ‘water’. :-)

  9. Torile says:

    Distillation is the only process that will remove fluoride. It also removes all of the trace minerals too though. I ALWAYS use distilled water. The way I look at it is that I can add the minerals back into the water myself, which I do, but I cannot, however, remove the fluoride from other waters.

  10. Marianne says:

    Hello, I started my ACV April 1st. I covered it with cheesecloth but after a few weeks I found tiny fruit flies (or something similar) in the top of the jar. I removed them, then covered the jar with a coffee filter and rubber band. I just checked it and it had both live flies and dead ones in the liquid. I kept the jar in a closet in my laundry room, the warmest room in the house because we keep the a/c vent closed in there. So, is it ruined? Bugs in the vinegar can’t be a good thing. I live in FL by the way.

    • Donna says:

      I’m not sure Marianne. I don’t think eating fruit flies will harm you. We probably inadvertently eat many more insects like that than we think. If I have a fruit fly fall into something I’m drinking I usually just scoop it out and carry on drinking. But depending on how many that may not be feasible for you. If not maybe you could strain it to get them out?

  11. sara says:

    for those of you covering your jars well and nonetheless finding fruit fly: it’s probable that the fruit fly eggs were actually in the fruit already. just strain them out. re ingesting bugs – stomach acid is SO volatile that it goes through proteins like meat in a really short time. fruitfly = protein. eaten accidentally = fast certain death :) so i wouldnt worry abt the odd anything we swallow. if we truly had to worry, we wouldnt eat any food at all, or we’d all be walking around with horrid deformities caused by ingesting bugs making colonies in our bodies. What a marvellous thing the stomach is… so, yeah, just keep straining it well before you jar it.

  12. Richard Gottesman says:

    Apples have Quercetin, but do they have Resveratrol too ?

  13. tendai chewe says:

    what do you do with the apples, when you strain into another jar at six months

  14. Donna says:

    Compost them Tendai.

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