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.