DIY Apple Cider Vinegar recipe
1. Fill the glass jar ¾ of the way with the apple peels, cores and scraps.
2. Stir the sugar into the water until it's mostly dissolved then pour over the apples until they are completely covered. Leave a few inches of air room at the top.
3. Cover loosely with fabric cloth secured with a rubber band and set in a warm, dark place for 4 weeks.
4. Stir it every day. This is important.
5. Once 4 weeks has passed, strain the scraps from the liquid.
6. Discard the scraps (chickens love them!) and place acv liquid back into the jar.
Part 1 of 2.....see comment section below
Always looking to be a blessing ;)
Continued Apple Cider Vinegar recipe
Part 2 of 2
7. Your ACV is almost there but still needs some extra fermenting.
8. For the unmistakable ACV taste, place it back in the cabinet and allow it to ferment for an additional 4 months.
9. Once you are happy with the taste of your vinegar, simply cap and store it as long as you'd like. It won't go bad.
If a gelatinous blob develops on the top of your vinegar, congratulations! You have created a vinegar "mother".
This mother can be used to jump-start future vinegar batches. You can remove it and store it separately, but I usually just allow mine to float around in the vinegar.
