How to Make Homemade Apple Cider Vinegar with "the Mother"

Updated at: Wed, 16 Aug 2023 21:07:01 GMT

Step 1

All you need is

Step 2

APPLES (organic is best)

Step 3

SUGAR (it gets eaten up in the process so no need to worry about sugar levels!)

Step 4

WATER (filtered is ideal)

Step 5

& PATIENCE…

Step 6

(Plus a bit o’ cheesecloth to throw over the top).

Step 7

If you only use apples occasionally, you can store the peels and cores in the freezer until you have enough gathered to start a batch.

Step 8

Before We Begin…

Step 9

Ensure all the equipment has been sterilised to avoid introducing any new bacteria into the drink other than what naturally occurs during the process.

Step 10

Clean a large jar thoroughly and let it air dry.

Step 11

Fill the jar 3/4 full with apple pieces. If you’re using whole apples, roughly chop them before putting into the jar.

Step 12

Dissolve the sugar in a cup of water, then pour over the apples until they are completely submerged. Add a little additional water if needed to ensure the apples are completely covered.

Step 13

Weigh down the apples with a small glass jar. Any apples that are exposed to the air may become mouldy.

Step 14

Cover with a cheesecloth and secure with a rubber band. Store in a dark place at room temperature, and leave to ferment for around 3 weeks. Check on it every few days to make sure the apples are staying under the water and that no mould is growing.

Step 15

After 3 weeks, strain the apple pieces and return the liquid to the jar. Compost the scraps.

Step 16

Re-cover and put the jar back in a dark spot for another 3-4 weeks, stirring every few days.

Step 17

When the ACV has reached the “tartness” you like, put a lid on it or transfer to a different jar, then it’s ready to start using!

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