Made Nov 9, 2024
Note: A use for the apple peels and cores when making apple butter.
Ingredients:
1 pound Apple Scraps
1 cup White Sugar ½ cup Apple Cider Vinegar 1 quart water
Directions:
Add the apple, sugar, vinegar, and water to a large jar, stir to dissolve the sugar
Stir once a day for a week
Cover the jar with a coffee filter and secure with a rubber band. Keep the jar in a warm spot, 70°F to 80°F (21-26°C), and allow to ferment for two weeks.
Once the fermentation bubbling has slowed, strain the mixture through a fine mesh strainer set over a bowl. If a film has formed on the top of the liquid, that's a start of the vinegar mother. You want to try to carefully remove it before straining and add it back afterwards.
Cover again and let sit for about another month
Taste the vinegar, if not acidic enough let it sit out for how ever long it needs for the taste you're looking for, checking every few weeks
Once happy with your vinegar, bottle it
You may want to save the mother if you'd like to make more vinegar in the future. Keep in an airtight glass jar completely submerged in vinegar. If it's not totally covered, it could dry out and mold. The mother only needs air to ferment, otherwise it'll go dormant. The mother can be kept in the fridge or at room temperature, just don't freeze (can be difficult to revive) or allow to get above 140°F (60°C). Do not open the jar again until you are ready to make more vinegar.
Final Notes:
More info on vinegar mother and vinegars in general
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