Easy Homemade Fermented (Raw) Apple Cider Vinegar

When you learn how easy homemade fermented apple cider vinegar is to make, you will place that questionable grocery stores type of vinegar back on the shelf and run to the nearest nursery to buy an apple tree!

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Course: Side Dish

Cuisine: American

Keyword: apple, bacteria, cider, fermentation, health, juice, vinegar

Prep Time: 10

Total Time: 90

Servings:

Author: Stephanie

Equipment

Gallon jar (with a wide mouth)
Cheesecloth or a clean dish towel
Rubber band (or twine)
Plastic or wooden spoon (avoid metal as it can react with the vinegar)

Ingredients

10–12 medium apples whole fresh apples including apple peels and apple core preferably organic, as non-organic apples may have pesticides or waxes
Sugar must be cane sugar
Water filtered or distilled is best, not tap water
Optional Raw Apple Cider Vinegar from the store (needed in 4-6 weeks - a dash of apple cider vinegar with the “mother” or a commercial ACV with live cultures; helps kick-start fermentation)

Instructions

Prepare the Apples:

Wash the apples thoroughly. Cut them into medium chunks, including the cores and peels. The more surface area you expose, the faster the fermentation.
Dissolve about 1 cup of sugar in 4 cups of water. This will help feed the natural yeast on the apples.
Place the apple chunks into the sanitized 1-gallon jar, filling it up ¾ full. Pour the sugar over the apple chunks, then pour the water over the apples and sugar, making sure they are completely submerged, leaving about a 2 inch headspace for stirring. You can add more water if needed, ensuring that the apples are fully covered.
Use a long wooden spoon to stir the apples. (I use the handle end to stir.)
Cover the mouth of the jar with cheesecloth or a clean dish towel and secure it with a rubber band or string. This is the best way to allow air to flow while keeping out dust and insects such as fruit flies.

Primary Fermentation:

Let the jar sit in a warm, dark place (ideally 60-80°F or 15-27°C) for about 4-6 weeks. Stir the mixture daily for the next 2 weeks to prevent mold from forming on the surface and sugar from settling at the bottom.
After 4 months, strain out the apple chunks and discard them. Pour the liquid back into the jar.

Secondary Fermentation:

After about 4-6 weeks, strain the apples.
Pour the liquid back into the jar.
(Optional) At this point you can add a couple of ounces of store-bought raw apple cider vinegar to help jumpstart the fermentation process.
Cover the jar again with cheesecloth or a towel, and let it ferment for another 2 to 3 months. I prefer to go 3 months on the second fermentation as this will give a taste that is similar to the store bought vinegar. The 2 -3 month time period will help the vinegar develop its flavor and acidity during this time.

Taste and Bottle:

After the fermentation period, smell the vinegar and if it smells good, then taste the vinegar. If it’s tangy and has the desired acidity, it’s ready to be bottled. If not, let it ferment for a bit longer.
Once ready, transfer the vinegar to clean glass bottles with airtight lids.

Store:

Store your apple cider vinegar in a cool, dark place. It can be used immediately but will continue to develop flavor over time.

Notes

Tips:

Cleanliness is Crucial: Make sure all equipment and jars are thoroughly cleaned and sterilized to avoid unwanted bacteria.

Avoid Metal: Use plastic or wooden utensils to avoid reactions with the vinegar.

Mother of Vinegar or Scoby: The “mother” is a natural byproduct of the fermentation process. It looks like a cloudy, gelatinous layer and is full of beneficial bacteria. It’s normal and indicates a healthy fermentation process.