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?
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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.
