How to make Apple Cider Vinegar

If you have followed my blog for a while, you have probably read my post about ACV

(apple cider vinegar),
and it's health benefits.

Recently I have taken the task to try to make my own.
Really not as hard as it might sound.
It's all about fermeting.
My method uses scraps.
I like this method because I get to eat my apples and make vinegar too. 
This way is also faster (as the pieces are smaller compared using apples cut in quarts) taking around two months to complete the process.

All you need is:

a wide-mouth jar/glass container,

apple scraps (cores and peels from organic apples)

a piece of cheesecloth for covering the jar (to keep out flies and debris).

Leave the scraps to air for a day or two. They will turn brown, which is what you want.
Add the apple scraps to the glass container and top it up with water.

Cover with the cheesecloth and put it in a dark place. Mine is in the pantry.

You’ll notice the contents of the glass container starts to thicken after a few days and a grayish scum forms.

That's normal.
When this happens, leave the jar for a couple of months to ferment.

After about a month you can start taste testing it your ACV.
When it’s strong enough for you,
strain out the apple scraps and bottle the vinegar.

Your apple cider vinegar will be cloudy and there will be some sediment on the bottom from that is called “the mother”.

 That's the best part.

If you don’t like the cloudiness though, straining it through a paper coffee filter will remove most of the sediment.

And that's all.

The cost of this bottle of Braggs ACV is about $5,

The cost of my homemade ACV is 

$0,

 since it was made from leftover apple scraps and filtered tap water.

Stay Frugal,

Daniela

Health Benefits of apple cider vinegar

HERE

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