Apple cider vinegar (ACV) has become a kitchen staple for its many uses, from cooking and cleaning to health remedies. But did you know you can make your own apple cider vinegar at home? It’s easier than you might think, and it’s a great way to reduce waste and save money. Here’s a friendly, step-by-step guide on how to make apple cider vinegar yourself.
What You’ll Need
– Apples or apple scraps (peels, cores, bruised parts) – about enough to fill ¾ of a quart jar
– Granulated sugar – 2 tablespoons per quart of water
– Filtered or boiled and cooled water – about 2 to 2½ cups per quart jar
– A quart-sized glass jar (or similar fermenting vessel)
– A coffee filter or clean cloth
– A rubber band or canning lid ring to secure the cover
Step-by-Step Instructions to Make Apple Cider Vinegar
1. Prepare Your Apples
If you have whole apples, wash and chop them into small pieces. If you’re using scraps, gather peels and cores from about 6 apples. Avoid using apples that have mold or rot. Fill your jar about ¾ full with these apple pieces or scraps.
2. Add Sugar and Water
Dissolve 2 tablespoons of sugar in ¼ cup of water. Pour this sweetened water into the jar with the apples. Then add enough filtered or boiled-and-cooled water to cover the apples completely—about 1¾ cups more. It’s crucial the apples stay submerged to prevent mold growth. If any float, use a small weight or a smaller jar to keep them underwater.
3. Cover and Store
Cover the jar with a coffee filter or cloth and secure it with a rubber band or lid ring. This keeps out dust and insects but lets the mixture breathe, which is essential for fermentation.
Place the jar in a warm, dark spot—like on top of your fridge or in a cupboard. The temperature should ideally be around 70-75°F (21-24°C).
4. First Fermentation: Two Weeks
Let the mixture sit for about two weeks. During this time, natural yeasts will convert the sugars in the apples into alcohol. You may notice bubbles or fizz—this is a good sign that fermentation is happening.
5. Strain and Second Fermentation
After two weeks, strain out the apple solids and discard or compost them. Return the liquid to the jar, cover again with the coffee filter, and let it ferment for another 2 to 4 weeks. This stage converts the alcohol into acetic acid, the key component of vinegar.
You might see a cloudy film or a slimy disc called the “mother of vinegar” form on top. This is normal and shows your vinegar is developing properly.
6. Taste and Store
Starting around the 4-week mark, taste your vinegar once a week. When it reaches the acidity and flavor you like, stop the fermentation by replacing the filter with a tight lid and store the vinegar in the refrigerator or a cool place.
Tips for Perfect Apple Cider Vinegar
– Use organic apples if possible to avoid pesticides.
– Keep everything clean to prevent unwanted bacteria or mold.
– Stir the mixture daily during the first two weeks to prevent mold forming on top.
– If mold appears, discard the batch and start fresh.
– Use swing-top bottles for storing finished vinegar; they seal well and are easy to pour from.
– The fermentation process can take anywhere from 4 to 8 weeks depending on temperature and conditions—patience pays off!
Why Make Your Own Apple Cider Vinegar?
Homemade ACV is raw, unpasteurized, and packed with the “mother,” a probiotic-rich culture that’s great for gut health. It’s free from additives and preservatives found in many store-bought brands. Plus, it’s a sustainable way to use up apple scraps that might otherwise go to waste.
Making apple cider vinegar at home is a rewarding project that connects you to a centuries-old tradition. With just a few simple ingredients and a bit of patience, you’ll have your own batch of natural, tangy vinegar ready to use in dressings, cleaning, or as a health tonic.
Enjoy your homemade apple cider vinegar!