1TBSPapple cider with the mother per cup of water,optional
pure, warm water
This recipe is designed for you to adjust the measurements depending on how much you want to make and how many apple scraps you have.
Make sure the apples are cleaned before peeling them. I like to cut up the cores a bit before adding as well. Fill a glass jar about ¾ full of apple scraps that have no rotten bits or mould.
Measure the water as you pour it over the apple scraps. You will need enough to just cover the apple scraps. Leave about 2-3 inches of room at the top of the jar.
Add the apple cider mother, if using.
Stir in the sugar.
Cover the jar with a piece of cloth or a coffee filter and keep in place with an elastic band or jar ring.
Place in a dark cupboard to ferment at room temperature.
Check every few days, giving it a gentle stir.
After 2 weeks, strain out the apple scraps and discard. Bottle up your apple cider vinegar.
Allow to rest for at least another 2 weeks before using. You will need to use a bottle that can handle carbonation, as it will continue to ferment until all the sugar is consumed. If it has a strong apple cider vinegar smell and taste it is ready, if not, allow it to ferment a little longer.
You do not need to add the apple cider mother, this just helps kickstart your vinegar. If you do add it, you can add store bought vinegar with the mother or a bit of your previous batch.
You may notice that your vinegar grows a thick, rubbery mother or that dark floating bits may appear or it may become cloudy. These two things are okay. Keep an eye out for mould as that it not okay and your vinegar will need to be thrown out and you will have to start again. To stop the fermentation process, replace with a proper lid and store in the fridge. It should last up to 12 months when refrigerated.