Method

1. Prepare the Apples:
   • Wash the apples thoroughly to remove any dirt or pesticides. If using whole apples, cut them into chunks. If using scraps, ensure they are fresh and not moldy or rotten.
2. Fill the Jar:
   • Place the apple scraps or chunks into the glass jar, filling it about 3/4 full.
3. Add Sugar and Water:
   • Dissolve 2 tablespoons of sugar in 2 cups of water. Pour the sugar water over the apples in the jar. Add more water if necessary to completely cover the apples, leaving about an inch of space at the top of the jar to allow for expansion and bubbling during fermentation.
4. Cover the Jar:
   • Cover the jar with a cheesecloth or coffee filter and secure it with a rubber band or string. This allows the mixture to breathe while keeping out dust and insects.
5. Fermenting Process:
   • Place the jar in a dark, warm place (ideally between 60-80°F or 16-27°C). Stir the mixture once a day with a wooden spoon to prevent mold from forming on the surface. After about 1-2 weeks, you should notice bubbling, indicating fermentation is occurring.
6. Strain the Liquid:
   • After 3-4 weeks, the bubbling will slow down, and the liquid will darken. Strain out the apple pieces using a fine mesh sieve or cheesecloth, and transfer the liquid back into the jar. Discard the apple solids.
7. Secondary Fermentation:
   • Cover the jar again with the cheesecloth and let it sit for another 3-4 weeks, stirring occasionally. During this time, the alcohol produced during the initial fermentation is converted into acetic acid, giving the liquid its characteristic vinegar tang.
8. Taste and Store:
   • After 3-4 weeks, taste the vinegar. If it has reached the desired acidity, transfer it to a clean jar or bottle with a tight-fitting lid. If you prefer a stronger vinegar, let it ferment for another week or two. Once finished, store the vinegar in a cool, dark place.