What apples are best for making homemade apple cider vinegar?

The best apple types for homemade apple cider vinegar are the ones you already have at home! Seriously, there’s no right or wrong apple variety to make ACV. I think a combination of apples tastes best, but you could use a different fruit altogether – pear cider vinegar, pineapple vinegar, permission, fig, or anything else that sounds good to you!

Can I use honey instead of granulated sugar for fermentation?

You can substitute raw honey for sugar, but it will cause slower fermentation. Any sweetener you use will be eaten by the yeast anyway, so I prefer to use the least expensive sweetener possible. You can also omit the sweetener altogether, but the total fermentation time will be up to six months.

Can I make ACV from the mother?

Yes! You can use the vinegar mother from an existing ACV or a SCOBY as the starter in your next batch of ACV. Or you can give it to a friend to start her own batch of ACV!

How do you make apple cider vinegar at home?

Follow the tutorial above for making apple cider vinegar from entire apples or using apple cores and apple peels. Keep reading for ways to use your homemade apple cider vinegar in recipes and around the house!

My vinegar is moldy. Is it still good?

You will usually find white scum at the top when you make ACV, but you shouldn’t find mold. Be sure your apples stay submerged using fermentation weights , fermentation springs , or a smaller jar on top (or a shot glass). If you find mold in your apple vinegar, toss it out and try again.

What color should homemade apple cider vinegar be?

There are a lot of factors that affect color when you make ACV. It could be the apples you use, how long it ferments, and the temperature of where you store it! Mine typically stays a light color but has a distinct vinegar smell and taste.

What if my ACV turns slimy or thick?

Apples naturally contain a lot of pectin. This is what is used to thicken jellies and jams. If your ACV becomes thick, you can continue to ferment and then thin with water later. Organic homegrown apples tend to contain more pectin!

Homemade Apple Cider Vinegar (how to make acv)

How to Make Apple Cider Vinegar

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Make apple cider vinegar at home, using apple scraps or whole apples, with this easy tutorial. Save money, reduce food waste, and make ACV in under 5 minutes!

Author: Tiffany
Prep Time: 6 weeks
Total Time: 6 weeks
Yield: 32 oz 1x
Category: Kitchen Hacks/Tutorials
Method: Fermentation
Cuisine: American

Ingredients

Scale

Apple peels, cores and any browning/discolored flesh from pesticide-free apples (approx 6 large apples)
One quart jar like these (or whatever you have on hand)
One canning lid ring OR a rubber band
Coffee filter OR paper towel
2–2 ½ Tbsp granulated sugar (I like Turbinado raw sugar)
2–2 ½ cups water, boiled and allowed to cool

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Instructions

Cover the bottom of your jar with apple scraps, filling no more than ¾ full. The apples need room to expand and stay submerged.
Add 2 Tbsp of granulated sugar and 2 cups of filtered water to the jar. The apples should be completely submerged. Mold can grow on any portions of apples that are not covered and ruin your batch of vinegar. If your scraps float to the top of the jar add a smaller jar on top to keep them submerged.
Stir the apples, sugar, and water and cover with a coffee filter. Secure with a canning band, or a rubber band.
Allow apples to sit in a warm, dark place for 2 weeks. Above the refrigerator or on the top shelf of a cupboard are great places. Just don’t forget you put it there!
After 2 weeks, you might notice some fizz or bubbles. That’s good news! Strain out the apple pieces and compost. Cover the apple cider vinegar again with a coffee filter and canning band. Allow continuing to sit at room temperature for another 2-4 weeks.
The vinegar may become cloudy or a SCOBY could form on the top, both of which are normal. Taste test the vinegar once a week until it’s to your liking. You can stop the fermentation process by replacing the coffee filter with a canning lid and storing it in the refrigerator.

Notes

Avoid chlorinated water. Most cities use chlorine to combat bacteria in water, but this small amount of chlorine can react with fermentation and vinegar. Be sure to use filtered water or boiled water that has cooled.
Don’t use metal containers. Metal containers will also react with fermentation and vinegar, so make sure you’re using only glass jars. (Silicone, wood, and plastic utensils are fine to use.)Speed up the process: You can use apple cider vinegar as a “starter” and add 1 ½ Tbsp raw apple cider vinegar for every 2 cups of water to help kick start and speed up the fermentation process. If you do this, strain the apples after just one week and taste each week after that.
Make sure your jar is covered well with a coffee filter or paper towel so fruit flies can’t get inside!

Nutrition

Calories: 23

Find it online: https://dontwastethecrumbs.com/diy-homemade-apple-cider-vinegar-using-peels-and-cores/