Ingredients

The following ingredients have 4 Servings
  • organic apple scraps
  • 2 TBSP cane sugar
  • 2 cups water ((filtered))

Instruction

  • Clean a quart jar very well and let air dry.
  • Fill the jar ¾ full with apple scraps. If you are using whole apples, roughly chop them up before you put them in the jar.
  • Dissolve the cane sugar into the cup of water.
  • Pour sugar water over the apples until they are completely submerged. Add a little additional water if needed to make sure the apples are covered.
  • Weigh down the apples with a fermentation weight or with the small glass jar. Any apples that are exposed to the air could mold.
  • Cover with the cheesecloth or coffee filter and secure with the rubber band.
  • Store in a dark place at room temperature. I put mine in a cabinet in the kitchen.
  • Leave it for approximately 3 weeks. Check on it every few days to make sure the apples are staying under the water and to make sure no mold is growing.
  • After 3 weeks, it will still smell fairly sweet. Strain the apples pieces out and return the liquid to the jar. Compost the scraps.
  • Recover and put the jar back in a dark spot for another 3-4 weeks, stirring every few days.
  • When the ACV has reached the "tartness" you like you can put a lid on it or transfer it to a different jar with a lid and start using it!