How to Make Apple Cider Vinegar -WITHOUT APPLES!

Wash apples thoroughly and chop them into small pieces, including the cores and peels.

Fill a container with water and add sugar; use half a cup of sugar for a quart-sized bottle or a quarter cup for a smaller bottle.

Leave the apples in the water for about 4 weeks, stirring occasionally.

Strain out the apples after 4 weeks and let the liquid ferment for another 6 months.

If using apple scraps, ensure some are fresh and not previously frozen to maximize bacteria for fermentation.

Use 100% apple juice, preferably not from concentrate, without any added ingredients, to make apple cider vinegar.

Optionally, add a small amount of apple cider vinegar (about 1/4 cup or 1/2 cup) to seed the fermentation process.

Pour the apple juice into a clean container, leaving some air space for bacteria to access.

Cover the container with a coffee filter or cloth to allow air circulation while keeping contaminants out.

Let the mixture sit in a dark, cool place for about 6 months, checking the flavor periodically.

Equipment Needed

Spice Level:

Dietary