I was thrilled to be 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 much pie, so I decided to use some of the little apples to make some raw apple cider vinegar.
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 sacrificed my need of pie for some quality homemade vinegar.
I first cut my apples and place them in a wide mouth jar. I add raw honey and a few tablespoons of raw apple cider vinegar with the mother as a starter for my homemade vinegar. Apple scraps like peel and cores may also be used but this apple scrap vinegar will have a lower acidity.
After covering the cut up apples with non-chlorinated water, I place a coffee filter on the top of the jar (cheesecloth works well, too) and hold it in place with a rubber band. I place it in a warm place (the top of my refrigerator works well because of the heat it throws).
It takes about 2 – 3 weeks to form a SCOBY which can then be used to make my next batch of homemade vinegar. (Full instructions are in the recipe card below).
Have you tried making your own vinegar from apples? How did it turn out?
More Posts You’ll Love That Use Apples
Apple Sugar – A Natural Sweetener Made From Apples
Sweet Potato and Apple Fruit Leather
How to Make Homemade Crabapple Jelly
Lacto-Fermented Cranberry Apple Relish
Ingredients
- 6 organic sweet apples *
- 2 tablespoons raw apple cider vinegar with the mother
- 2 tablespoons raw honey
- water chlorine-free
- 1 2-quart sized wide mouth glass jar
- 1 cheesecloth or coffee filter
Instructions
- 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 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 refrigerator 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.
Notes
- or part apple scraps like peels and cores – be sure to include at least one whole apple. This apple scrap vinegar will have a lower acidity.
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tessa says
Wonderful! We shared with our FB readers at homesteadlady.com.
By the way, how do you like Black Chicken Host? I’m thinking of signing up…
Susan says
Thanks, Tessa. I LOVE Black Chicken Host!!!! Amazing customer service. I’d sure appreciate it if you signed up under me, if you do decide to go with them. (Just click through my ad, and that will do it).
Tasha says
If you are not making more AC right away, what can you do with the scooby? Can you preserve it in any way until you need it again? Is it the same type of scooby used to make kombucha? (sorry for all the questions, I’m pretty new to trying to really improve out eating habits.)
Susan says
Hi Tasha. Yes, the SCOBY is similar to the kind used to make kombucha. You may refrigerate it with some of the ACV until ready to use.
Shauna says
Hi Susan – I have a couple ACV scoby’s and have had them in the cupboard in the bottom of the glass container with a little ACV still in the container… will they still be good or should I have refrigerated them?
Susan Vinskofski says
Shauna, if the vinegar has been kept in a cool place out of direct sunlight, it should be just fine.
Anna@Green Talk says
Love the post. I found you through the Farm Blog hop. I actually make mine with apple cores leftover from applesauce.
Susan says
I like that idea, Anna. I think I’ll try that next time.
lydia says
How many apple cores roughly? I was thinking of making some more apple sauce and apple butter (which is delicious). I could make cider vinegar simultaneously. I like that idea! I use it a lot, including on my face, but have to travel 40 kms to get it then back again. Thanks for all the good ideas!
Susan says
Lydia, the apples I used filled a half gallon container about 3/4 full. Why don’t you try the same amount of cores and peels?
Anna@Green Talk says
I didn’t know if it was okay to provide the link to my apple core vinegar recipe. Let me know if it is okay.
Susan says
Sure!!!
carol mattaliano says
I have just started to make my own acv from scraps that otherwise would’ve went out with trash. I am on my second batch and as we ate apples and used them for other things, I kept a container in my freezer to collect cores and skins until I had enough to fill my one gallon glass jar to make a batch of cider.
Sonia says
I just ran out of Bragg’s, so this would be a great time for me to make my own apple cider vinegar. Thanks for the recipe. I’m hoping the top of our refrigerator is warm enough. We keep the house around 62 which isn’t exactly warm.
Susan says
Yes, it definitely needs a warm spot. Put a thermometer on top of your frig for a day to check the temp.
Nancy W says
I’ve always wanted to try my hand at making vinegar, I’ve pinned your post to give it a try. Thanks so much for sharing on the HomeAcre Hop, hope to see you Thursday for our Thanksgiving HomeAcre Hop! I’m going to feature your post Thursday, be sure to stop by and pick up your “I was featured button”! – Nancy The Thanksgiving Home Acre Hop
GrassFood says
Thank you so much! I have tried to make acv in the past, but did not have any luck. I will try your method. So happy to have found you and look forward to reading more posts. 🙂
Donna says
You said the SCOBY is similar to a kombucha SCOBY, can this SCOBY be used to make kombucha?
Susan says
I don’t know. I’ve never tried it, but I’m inclined to think they are different from each other.
Amanda says
The colonies of bacteria and yeast that feed off the apples are different than those that feed off the caffeine and sugar used in making kombucha, so they will not work in place of one another
Oli Paul says
What Scoby? I use Bragg’s but I don’t have a scoby. Do I purchase it separately, or is it the stuff at the bottom of the jar?
Susan says
Just use 2 T. of the Bragg’s as indicated in the recipe – you don’t need a scoby, although one may form in your homemade vinegar.
Melissa Jones says
I started a batch of ACV a month ago using a tutorial from another website. The tutorial’s directions only gave two ingredients: apple cores and distilled water. It also, did not instruct me to remove the cores, but instead to leave them in until the ACV reached my desired strength. I now I have a weak vinegar with a thin SCOBY. How can I increase the strength of my ACV at this point? Do I simply need to continue to leave it alone for another month or so, or can I add Bragg’s at this point and try to increase the strength? I am used to using Bragg’s and would like my batch to be as strong when it’s finished.
Susan says
I’m not really sure, Melissa. I’m rather new to this myself. My ACV came out just as strong as Bragg’s. I don’t see any harm in adding some Bragg’s and then letting it sit for a few more weeks. Let me know how it turns out.
Kristel from Healthy Frugalista says
I love this post. I’ve been meaning to try making ACV for a while, but now that our house is rather cold it might not be the best time. I’ll give it a try anyway since we have a ton of apples from our yard and I will only waste a little honey and vinegar if it doesn’t work. This would be a significant savings over buying Braggs. Plus the top of my refrigerator needs a good dusting!
Myles Osborne says
Will this grow a “mother”? One of my 3 jars has what appears to be a scoby or something similar. The other 2 have the same thing on the sides of the glass above the vinegar, but haven’t formed a covering.
Susan says
Hi Myles, yes, this recipe will grow a mother. The SCOBY, or mother, won’t necessarily grow on the top, although that’s the most common place.
Marci says
It has to be refrigerated once it’s done? Why?
Susan says
Hi Marci, only if want it to stop making new SCOBYs.
Kristel from Healthy Frugalista says
I’m reporting back about my vinegar-in-the-making. I wondered if it would ferment in a cooler environment. We keep our house temperature at 65° during the day and 59° at night. I’m happy to report that it is turning to vinegar, but I think it might take longer than if our house was warmer. I started the apples 3 1/2 weeks ago and it tastes like a very mild vinegar now. A mother is forming on the top. The top of our refrigerator doesn’t get very warm, so at night when we turn the temperature down I place the vinegar jar near the crockpot which is cooking bone broth all night. My vinegar is lighter in color than yours but I think that is because I used yellow apples.
Susan says
Oh, great! Putting it near the crock pot is a fantastic idea!
Beth Learn says
Okay, I admit I’m just a fitness chick, but I had higher hopes for this than mold! LOL! I must’ve done something wrong? I guess I didn’t use chunks but rather some chunks and some bits from my juicer… maybe it was too thick which allowed the mold to form? And I put it above my fridge in cupboard, so maybe the darkness? Anyway… I strained out the solids after scraping off the mold – there was a bit of a scoby – and I’ve decided to let the juice keep fermenting. your thoughts? I’m only 1 week into it and that mold has me flummoxed!
Susan says
Hi Beth, what a bummer! I don’t think the darkness would have caused the mold, but perhaps the mashed juicing leftovers were too small.
If the liquid left has a vinegary taste w/no trace of a moldy taste, I think it will be ok. I don’t think I would use that scoby to start a new batch, though, just to be safe.
Carol says
It might just be that your home circulates mold spores. (mine was built in 1945, no insulation and lost of “outside” comes in! Summer is fine, with no air from my oil furnace, but winter, that is when the mold formed, on my second batch…) This happened with my kombucha. Cultures for Health said to throw it out, and I don’t think that consuming some kinds of molds is good. I’d throw it out to be on the safe side…
Susan Vinskofski says
Thank you, Carol. Good info!
Jeannie says
I’ve done a lot of fermenting. If something molds you need to cut your losses and try again. The scoby should be tossed along with the vinegar to the compost pile. Sometimes it just happens. Happy Fermenting!
Amanda says
you want your ferments to have good air flow, so a closed cupboard may cause mold
Mandy says
Thank you for this recipe. So my ACV is done and I have a good healthy Scoby on top. Now how do I use it to make another batch? I also make Kombucha at home. Is it anything that? Can you just put the scoby in some apple juice or water and let it do it thing?
Susan says
Hi Mandy, to make a new batch of ACV, just use your SCOBY, rather than some Braggs. Yes, you may use juice, but it must be raw juice.
Lynda Beaulieu says
To use a scoby for a new batch, would you put it on the bottom or the top? Also, should I peel the apples or not? This is the easiest recipe I have found. thank you.
Jeremiah says
Anyone ever had theirs turn syruppy thick?
I may have to turn ‘thick’ (brave) to try it lol. Making it in too cold conditions from left over holiday cider and the bottom of an old bottle of braggs… It’s been several weeks now in the cupboard and is definitely doing something, no film yet although I may have stirred it in. It’s definitely goopy though. Cannot wait to have a gallon.
Susan says
I haven’t seen syrupy vinegar – hope that it turns out for you. If it takes ok, it is ok.
belinda says
Hi Susan, what does the 2T means in “2 T. raw apple cider vinegar with the mother and
2 T. raw honey”? Is it 2 tablespoon?
Susan Vinskofski says
Hi Belinda, Yes 2 T is 2 Tablespoons. 🙂
Nancy says
I’ve started brewing lately-kombucha, water kefir. Had some brags that formed a mini scoby. I got some unfiltered organic apple juice ’cause there’s no cider this time of year. Put baby scoby and a little braggs into a mason jar and covered with cheese cloth. It’s working slowly-cooler temps take longer but the flavor develops. That was may. It’s the end of June now and I just removed a scoby to start another jar. Tasted and it’s wonderful. Stil a little sweet, might need a few more weeks. I’m going to try with different juices now that I’m growing scobys. Cant wait until cider time.
michelle says
U say to cover the apples in the water, do they have tp be completely covered. If so, how because they float. Thanks!
Susan Vinskofski says
Hi Michelle, if the apples won’t stay under water, you may weigh them down with something like a small dish or a plastic bag filled with water.
michelle says
The bag of water worked perfectly. Thanks!
michelle says
So, is this pretty much full proof? The reason I ask is because that bag of water that I had in it lost all its water and I’m guessing it went into the “vinegar” (where else would it have gone lol) I actually got a little more than half a gallon of liquid. Is this an exact science where if the amounts aren’t exact it could make you sick or something? Can you tell I’m a total newbie at this stuff??
Susan Vinskofski says
Oh dear. I hope you used chlorine-free water in the bad. Chlorine would kill the cultures. No, it’s not an exact science. You’ll know it bad if it molds or tastes off. This should taste like vinegar.
Daryl says
Hi Do you need to use the honey in it? Could I just leave it out or use another liquid sweetener? I am vegan but really want to make it.
Thanks
Susan Vinskofski says
Hi Daryl, I’ve only made the vinegar with honey, so I can’t speak from experience. I have seen recipes that use no sweeter at all, but they take longer to ferment. I’d love to hear how it turns out for you if you give it a try.
Mellany says
Hi (:
Iv been making racv for years now & I use only apples and water in a gallon jar, cheesecloth on top & add more water as it dissipates. Can be done & works deliciously!! ????
Duc says
Hannah I’m new to KT brewing, and my finred is SCOBY-sitting until my supplies roll in. Anyway, I’ve was told that a ceramic (and therefore, dark), lead-free crock is the way to go but then I see your SCOBY hotel in a clear glass jar. What’s up? If I cover the sides of my 3 gallon clear glass jar with a towel, will that be dark enough to brew? Thanks love your site and your energy. KT-generated, no doubt?
Susan Vinskofski says
Yes, covering with a towel is just fine!
christine says
Do the apples have to be sweet, or can I use cooking apples?.We have lots of cooking apple trees but no eaters
Susan Vinskofski says
Christine, a sweeter apple will generally make a stronger vinegar. Here’s the thing, though. Some tart apples have a high sugar content, but they also have a lot of acid which is what makes them tart. If you don’t mind experimenting, give it a try!
Mellany says
Iv used all types.. Gala, Granny Smith, honey crisp, random
Wild apples.. Iv even mixed a few different types in the same jar & has worked great!
Amazmerizing says
Nice article. Lots of info here. People just need to realize there are a ton of variables here, like in any other process… too many even. Yes Braggs is raw apple cider vinegar with the mother… what ever kind of natural sugars you give her determines how she reacts and what flavor vinegar she makes for you. Lots of people just use a little sugar or alot, depending on their tastes. Remember you are feeding the scoby mother… she will consume the sugars… thats why u get vinegar!
Ethalfrida says
I recently started making vinegars and it is addictive and one of the most interesting projects I’ve come across. This summer I did ACV, fig, champagne, white wine, Medjool dates and pineapple varities.
One thing though, nearly all developed mothers so I would just drop them into any vinegar that hadn’t developed one. Do you have an opinion on that? I would hate to have my work wasted as I anxiously await the last of them to develop.
Susan Vinskofski says
Your vinegars sound fantastic! I don’t see any problem in putting the mother from one into another. Your vinegars should turn out just fine.
Darwin says
I’ve been searching many websites for an answer to my question, but haven’t found any that address this issue. All sites advise to remove the mother and filter the vinegar, but I’m wondering how Braggs ends up with mother particles in their product. Do they not filter? I have hard cider that’s ready to start the vinegar making process and when it’s done do I have to filter and remove all the “stuff”?
Susan Vinskofski says
To the best of my knowledge, no. I think people filter because it may look “nicer”. Have you tried contacting Braggs to ask them?
Joan says
Let me try… People remove the mother to use in the next batch! They filter to look nice, but , as soon as it sits for a while a new mother will form on this filtered brew!!! So don’t worry!!! You don’t have to filter, especially if your advertising its RAW, or if friends will get some to start THIER own…!!!
Bev says
Thanks, Susan, for such extensive, awesome info; I’m thrilled to have found your site! I look forward to making ACV for the first time. I truly appreciate your making time to answer questions.
Susan Vinskofski says
So glad you stopped by and took the time to say hello, Bev!
jim says
i’ve been making a lot of a c v with scraps . however my last batch turned out a little thick-more like a syrup. any thoughts ?
Susan Vinskofski says
As long as it tastes good that shouldn’t be a problem, Jim.
Jennie says
I’m just curious, Braggs Apple Cider Vinegar does not come with a scoby. Does it matter when making this with this brand or do you recommend another brand. The only one I’ve found is from Vitacost.
Help!
Susan Vinskofski says
Bragg’s is the only brand I’ve used; it does contain the mother. It won’t look like the scoby you see in my photo but the live culture is there.
Rosie (@greenrosielife) says
I use ACV for so many things so will definitely give this a go. Thank you for the details.
Paige says
Hi
Where do you get your “raw apple cider vinegar with the mother” and “raw honey”? Thanks
Susan Vinskofski says
Most health food stores and even many grocery stores carry both raw apple cider vinegar and raw honey. The vinegar is also available here http://amzn.to/2xcBDZB, and honey here http://amzn.to/2xdQJhr. Thanks for stopping by!
Shirley says
Hi, I was searching for a comment that one person asked about her acv turning into sirup almost. It was on Nov.5,2013
I also have been making my own acv for a year now and it never failed. This time it began to look more like sirup. Is it still good. It’s only a week old.
Chong JK says
Can the mother of vinegar / Scooby of acv be cool and eaten, any recommendations, thks
JP says
yes .. there Is the mother in Bragg’s ~ it’s the cloudy stuff that usually sits on the bottom .. just give it a good shake before you uncap and then use. 🙂
Michelle says
Thank you for posting this. I’ve been searching all over the internet for how to use my scoby to start a new batch.
Aisyah says
Tq!
Michelle says
I have what I’m sure is a ridiculous question but I have no real background in fermenting foods. How would I use the Scoby to make the ACV next time?
Susan Vinskofski says
Hi Michelle! No such thing as a ridiculous question! Just place the scoby in with the other ingredients instead of the raw apple cider vinegar with the mother to get things started.
Vickie Campbell says
So you use all of the SCOBY from your original batch of ACV to start a new one?
Susan Vinskofski says
Hi Vickie, for your first batch you use a few tablespoons of raw ACV. For subsequent batches, yes you use the whole SCOBY that has formed for the next batch.
Mary Ruggirello says
I love this! I have made ACV with scraps and with cut up apples. I have also strained out the sliced apples then used them to make apple crisp! The fermented apples were still crisp and delicious!
Susan Vinskofski says
What a great idea!!!
Michael Tranchina says
Interesting, I have read that honey has antimicrobial properties and should be user for when fermenting foods. You are better off using raw sugar.
Curious if the honey is needed, or was it simply your choice for providing glucose for the microbes?
Have you tried raw sugar?
Susan Vinskofski says
Hi Michael, while honey by itself is antimicrobial because of its low moisture content, as soon as you add water, the naturally occurring yeasts in the honey begin to flourish and reproduce. It is actually great for ferments and I use it as the starter in natural sodas: https://learningandyearning.com/pine-needle-and-raspberry-soda/.