Make Scrappy Apple Cider Vinegar

🧂 Ingredients

• Apple Scraps - peels and cores,

  no rotten bits
• 1 TBSP sugar per cup of water
• 1 TBSP apple cider with the mother per cup of water,

  optional
• pure, warm water

Instructions

• 1 This recipe is designed for you to adjust the measurements depending on how much
  you want to make and how many apple scraps you have.
• 2 Make sure the apples are cleaned before peeling them. I like to cut up the cores
  a bit before adding as well. Fill a glass jar about ¾ full of apple scraps that
  have no rotten bits or mould.
• 3 Measure the water as you pour it over the apple scraps. You will need enough to
  just cover the apple scraps. Leave about 2-3 inches of room at the top of the
  jar.
• 4 Add the apple cider mother, if using.
• 5 Stir in the sugar.
• 6 Cover the jar with a piece of cloth or a coffee filter and keep in place with an
  elastic band or jar ring.
• 7 Place in a dark cupboard to ferment at room temperature.
• 8 Check every few days, giving it a gentle stir.
• 9 After 2 weeks, strain out the apple scraps and discard. Bottle up your apple
  cider vinegar.
• 10 Allow to rest for at least another 2 weeks before using. You will need to use a
  bottle that can handle carbonation, as it will continue to ferment until all the
  sugar is consumed. If it has a strong apple cider vinegar smell and taste it is
  ready, if not, allow it to ferment a little longer.

Nutrition Info