If I knew how easy it was to Make Your Own Organic Apple Cider Vinegar I would have been making it for years!
Apple cider vinegar is magnificent stuff! It can be used for so many things from home beauty recipes, dressings and sauces, to cold cures and all sorts of natural remedies, it’s a very long the list. Although it isn’t an expensive thing to buy, if you find you use it a lot, it’s a good idea to make it yourself.
The process is extremely easy and almost free if you use up your apple scraps or windfalls, and you end up with a generous supply of authentic Organic Apple Cider vinegar. Technically it’s Apple Scrap vinegar, but it tastes the same and has all the same health benefits as the ones you can buy.
I have used honey in the past in the attempt to keep things healthy, but as honey is antibacterial, I found that it slows down the fermentation process and so there is more chance of losing your vinegar to mould. It ferments much quicker using the organic sugar and the natural good bacterias eat it all up during the fermentation process anyway.
How To Make Your Own Apple Cider Vinegar
- Make sure you start with organic apples, give them a good wash and use up them up however you like.
- Save all the peel and cores for the vinegar, don’t worry if they’ve gone a bit brown, this only speeds up the fermentation but discard any bad bits.
- Fill up a sterilised gallon size open necked jar between 2/3 and 3/4 full.
- Make a syrup with 4 cups of water and 1/4 cup of organic sugar.
- Pour the syrup over the apples making sure there is enough solution to cover them completely (otherwise make an extra cup of syrup)
- You can place a small saucer or ramekin on top to keep the apples submerged.
- Cover the jar with a clean napkin or cheesecloth and an elastic band, this is to allow the mixture to ‘breathe’ as it starts to ferment and keeps any flies out.
- Leave it undisturbed in a warm, darkish place for a 2 weeks (not in full sun).
- By now you should be able to see evidence of small bubbles in the jar.
- Skim off any scum that has formed on the top and then strain the liquid, discarding the apples for the compost heap.
- Pour the strained appley liquid back into the jar and cover again as before.
- Allow to stand for this second fermentation for another 4-6 weeks (stir it with a clean utensil from time to time), after which you can bottle and store it in a cool cupboard until needed.
- The vinegar will mature with age, so it starts off quite mild and then develops a stronger taste.
- The cloudy sediment that collects at the bottom is the ‘Mother’ and this is where all vinegar making action comes from. It is full of goodness so it won’t hurt you at all, but if you save the last bit in the bottle, you can add it to your next batch to speed up the fermenting process and give you a head start.
I have an old apple tree in my garden and never knew what to do with all the apples, especially the windfalls, and this is the perfect solution. I wash them chop them up roughly, making sure to cut out any bruises or blemishes and then bag them up and freeze them. Then whenever I want to make some more Apple Cider Vinegar I have my own supply of untreated apples right through the winter.