Apple Cider Vinegar

Don’t Waste Apple Cores and Peels

- save them to make other things like Apple Cider Vinegar.

Supplies:

• Clean jar – you can use any size jar (I have used a wide mouth quart jar and a half gallon pickle jar)
• Organic apple scraps – enough to fill your jar ¾ of the way full
• Organic cane sugar
• Filtered water
• Fermentation weight or small glass jar
• Cheesecloth or coffee filter
• Rubberband

Ingredients:

• Organic apple scraps
• 2 TBSP cane sugar
• 2 cups water (filtered)

Instructions: 

• Clean a quart jar very well and let air dry.
• Fill the jar ¾ full with apple scraps. If you are using whole apples, roughly chop them up before you put them in the jar.
• Dissolve the cane sugar into the cup of water.
• Pour sugar water over the apples until they are completely submerged. Add a little additional water if needed to make sure the apples are covered.
• Weigh down the apples with a fermentation weight or with the small glass jar. Any apples that are exposed to the air could mold.
• Cover with the cheesecloth or coffee filter and secure with the rubber band.
• Store in a dark place at room temperature. I put mine in a cabinet in the kitchen.
• Leave it for approximately 3 weeks. Check on it every few days to make sure the apples are staying under the water and to make sure no mold is growing.
• After 3 weeks, it will still smell fairly sweet. Strain the apples pieces out and return the liquid to the jar. Compost the scraps.
• Recover and put the jar back in a dark spot for another 3-4 weeks, stirring every few days.
• When the ACV has reached the "tartness" you like you can put a lid on it or transfer it to a different jar with a lid and start using it!

 Notes: 

This recipe is for a quart size jar of apple cider vinegar. If you are making a larger jar, just make sure your apple scraps fill the jar ¾ of the way and are covered with sugar water. When the ACV is finished you can save "the mother" that has floated to the top or just a small quantity of the finished ACV to start a new batch that will ferment more quickly.

 Source: Wellness Mama