- Prep Time: 5 minutes
- Cook Time: about 2 weeks
- Peels & Cores from 6-8 Apples
- 1 tbsp. Sugar
- Dechlorinated Water, about 6 cups, warmed
Mix sugar in water to dissolve. Place apple scraps and sugar water in a large, wide-mouth glass or ceramic jar and cover with a piece of cheese cloth secured with a rubberband.
Stir several times daily, watching for bubbles indicating the start of fermentation. Allow the vinegar to continue fermenting until bubbles are no longer present, indicating that fermentation has ceased.
When vinegar is no longer actively fermenting, remove the apple scraps and compost. Store vinegar in sterilized jars; as a precaution against explosions, "burp" jars regularly, about once a month. This releases any gasses that may have built up over time. The vinegar will continue to concentrate over time and should keep for up to a year.