Apple Cider Vinegar

By garciamoss

Ingredients

• Materials and Ingredients:
• A large bowl or a jar with a wide mouth/opening
• Apple scraps (the cores and peels from organic apples are perfect)
• A piece of cheesecloth that you will use to cover up the jar so no debris or flies can get inside
• 3 parts water
• 1 part sweetener (sugar, honey, etc)

Details

Adapted from wesupportorganic.com

Preparation

Step 1

Leave the scraps to dry. You will notice them turning brown and you need not to worry because that is what’s supposed to happen. You can start by adding the scraps into the jar then top it up with water. You may continue adding scraps throughout the process as you have them. Just make sure, though, that there is enough space in your container if you plan to keep adding to it. Not only do you need a larger container, but you also want to make sure you don’t fill the container with water or it will overflow as you add to it.

Once done, you can cover up the container with the cheesecloth. Make sure that you secure the cloth properly. Store the jar in a dark and warm storage space. A water heater closet or space near a radiator would be perfect for this.

You will notice that the contents will start to thicken in a few days and you will see grayish scum forming at the top. When this happens, do not add any more scraps and leave the jar for a month to allow it to ferment.

After a period of one month, you may taste-test your preparation. If you feel that it is strong enough for you, you can already strain out the scraps from the container so all that’s left is the vinegar, which you can now transfer into bottles.

Sometimes, the product will appear cloudy with sediments from the apples but that is okay. However, if you do not like it appearing cloudy, you can strain the liquid through a coffee filter to take out the sediment.(noordinaryhomestead.com)