I was able to get a great buy on a bushel of Gala apples from a local orchard because the apples were a little small. One can only eat so many pies, so I decided to make some raw apple cider vinegar. Ok, that’s completely false. There is no such thing as too much pie. But, I use a lot of raw apple cider vinegar, so I wanted to give it a try. There are lots of different ways of going about it, and I read a lot of articles, and then just did my own thing with great results. Here’s how I made mine:
Raw Apple Cider Vinegar
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- 6 sweet apples (preferably organic; ours were low-spray)
- 2 T. raw apple cider vinegar with the mother
- 2 T. raw honey
- chlorine-free water to cover apples
- 2 qt. wide mouth glass jar
- cheesecloth, or coffee filter
Cut 6 apples into about 12 pieces each, and place them in a 2 quart wide mouth glass jar. Add the raw honey, and the raw apple cider vinegar. Be sure to use a brand like this, which contains the mother. Cover the apples with chlorine-free water, and cover the jar with cheesecloth, or a coffee filter. A rubber band will help to hold the cover in place.
Now place this in a warm place for 2 weeks. The top of the refrigerator is generally a good place since the frig throws heat. After 2 weeks, strain the liquid from the container into a glass canning jar. There should be almost a quart of liquid. Compost the apple solids, or feed to your chickens. Cover the jar again with the cheesecloth or coffee filter, and return to a warm spot. Check the liquid about once a week by tasting a small amount. You’ll know when it’s vinegar. A SCOBY may form on the top, which is great. You may use the SCOBY to make a new batch of vinegar. Stop the fermentation by covering your jar with a lid and placing it in the refrigerator.