🍎 Homemade Apple Cider Vinegar
Turn Apple Scraps Into Liquid Gold!
📌 In This Article
🍎 The Vinegar Story
"Don't throw away those apple peels and cores — turn them into raw apple cider vinegar with the mother!"
If you've ever made apple peel jelly, you know that apple scraps are pure gold. But did you know you can take those same scraps and turn them into homemade apple cider vinegar?
It's true! With just apple scraps, water, and sugar — plus a little patience — you can create raw, probiotic apple cider vinegar that's every bit as good as the expensive stuff from the store. Zero waste, maximum flavor!
💬 The magic: "Turn apple scraps into liquid gold — homemade apple cider vinegar with the mother!"
✨ Why It's Liquid Gold
Raw & Probiotic Goodness
🍎"Homemade apple cider vinegar is raw, unfiltered, and packed with beneficial probiotics and enzymes!"
With the Mother
Beneficial probiotics
Frugal
Pennies per batch
Zero Waste
Uses apple scraps
Homemade ACV = liquid gold in your pantry!
📦 Ingredients
🍎 For the Apple Cider Vinegar
- 🍎 Apple peels and cores – From 8-10 organic apples
- 💧 8 cups filtered water – Chlorine-free
- 🍬 1/2 cup sugar – Or honey, or raw sugar
- 🦠 1/4 cup raw apple cider vinegar – With the mother (optional, for faster ferment)
💡 Pro tip: "Use organic apples if possible — you're fermenting the peels!"
🫙 Equipment Needed
- 🫙 Large glass jar – 1-gallon size
- 🧵 Cheesecloth or coffee filter – For covering
- 🪢 Rubber band – To secure the cover
- 🥄 Wooden spoon – For stirring
- 🧴 Glass bottles – For storing finished vinegar
💡 Pro tip: "Use a glass jar — not plastic — for fermenting!"
📝 Step-by-Step Instructions
Step 1 – Prepare the Apple Scraps
- Collect peels and cores from 8-10 organic apples.
- Wash the apples well before peeling if you haven't already.
- Place the scraps in a large glass jar.
💡 Pro tip: "Use scraps from apples you've just peeled for another recipe — no waste!"
Step 2 – Add Water and Sugar
- Pour 8 cups of filtered water over the apple scraps.
- Add 1/2 cup of sugar.
- Stir well to dissolve the sugar.
- Make sure the scraps are fully submerged.
⚠️ Important: "Use filtered water — chlorine can inhibit fermentation."
Step 3 – Cover and Ferment
- Cover the jar with cheesecloth or a coffee filter.
- Secure with a rubber band.
- Store in a cool, dark place (like a pantry).
- Stir the mixture once a day.
💡 Pro tip: "Stirring daily prevents mold from forming on the surface!"
Step 4 – First Fermentation
- Let the mixture ferment for 2-3 weeks.
- You'll see bubbles and smell a fermented, yeasty aroma.
- The liquid will darken and become cloudy.
- When the bubbling slows, strain out the apple scraps.
💡 Pro tip: "The first fermentation creates hard cider — the second creates vinegar!"
Step 5 – Second Fermentation
- Pour the strained liquid into a clean glass jar.
- Cover again with cheesecloth.
- Let it ferment for 2-4 more weeks.
- The liquid will clear and develop a vinegary smell.
- A gelatinous "mother" will form on top.
💡 Pro tip: "The mother is a sign of success — it's filled with beneficial bacteria!"
Step 6 – Taste and Test
- Taste the vinegar after 2-4 weeks.
- It should be tangy and acidic.
- If it's not strong enough, let it ferment longer.
- The pH should be around 4-5% acidity.
💡 Pro tip: "The longer it ferments, the stronger it gets — taste it periodically!"
Step 7 – Bottle and Store
- Once the vinegar is to your liking, bottle it in clean glass bottles.
- Include some of the mother in the bottles.
- Seal tightly and store in a cool, dark place.
- It will keep for years.
⚠️ Important Safety Warning
Fermentation is a natural process, but you need to be careful. If you see fuzzy mold (not the mother), discoloration, or smell something off, discard the batch.
The white, gelatinous mother is normal. Fuzzy, green, or black mold is not.
🍽️ How to Use Your Apple Cider Vinegar
🥗 In the Kitchen
- 🥗 Salad Dressings: Make vinaigrettes
- 🥒 Pickling: Use in pickling brine
- 🍲 Cooking: Add to soups and stews
- 🥤 Drinks: Mix with water and honey
🏠 Around the House
- 🧼 Cleaning: Natural all-purpose cleaner
- 🌿 Weed Killer: Use in garden spray
- 🐜 Pest Control: Deters ants and fruit flies
- 💇 Hair Rinse: Adds shine and removes buildup
💪 For Health
- 🦠 Probiotics: Supports gut health
- 🍬 Blood Sugar: May help balance blood sugar
- 🛡️ Immune Support: Packed with beneficial bacteria
💡 Pro tip: "Homemade ACV has the mother — it's raw and probiotic, unlike most store-bought vinegars!"
🥫 How to Store
- 🏠 Pantry: Indefinitely in a cool, dark place
- 🧊 Refrigerator: Not necessary
- 🫙 Glass bottles: Best for storage
- 🦠 Keep the mother: It continues to improve the vinegar
💡 Pro tip: "Homemade vinegar never goes bad — it just gets better with age!"
💡 Pro Tips
- 🍎 Use organic apples: You're fermenting the peels.
- 💧 Filtered water: Chlorine inhibits fermentation.
- 🥄 Stir daily: Prevents mold from forming.
- 🌑 Keep it dark: Light can damage the ferment.
- 🧵 Use cheesecloth: Allows airflow while keeping bugs out.
- 🦠 Add raw ACV: Speeds up the process by introducing good bacteria.
- 🏷️ Label everything: Date and contents.
💡 Pro tip: "Turn apple scraps into liquid gold — homemade apple cider vinegar!"
❓ Frequently Asked Questions
❓ What is the mother?
The mother is a gelatinous colony of beneficial bacteria and yeast that forms on top of the vinegar.
❓ How long does it take?
4-6 weeks total (2-3 weeks for first ferment, 2-4 weeks for second).
❓ Can I use non-organic apples?
Yes, but wash them very well — you're fermenting the peels.
❓ Do I need to add vinegar?
No, but adding raw ACV speeds up the process by introducing good bacteria.
❓ What if mold forms?
Fuzzy green or black mold means the batch is bad — discard it. White film is the mother.
❓ Can I use honey instead of sugar?
Yes! Honey works just as well.
❓ How do I know it's done?
It smells and tastes like vinegar, and the mother has formed.
❓ Can I use apple peels from any apple recipe?
Yes! Just make sure they're fresh and clean.
❓ Is homemade ACV safe?
Yes, when made properly. If it looks or smells off, discard it.
❓ Will I ever buy ACV again?
Probably not! Homemade is so much better and cheaper!
📄 Printable Recipe Card
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║ HOMEMADE APPLE CIDER VINEGAR ║
║ Turn Apple Scraps Into Liquid Gold! ║
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YIELD: 4-6 cups | TIME: 4-6 weeks | SHELF LIFE: Indefinite
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INGREDIENTS
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- Apple peels and cores from 8-10 organic apples
- 8 cups filtered water
- 1/2 cup sugar (or honey)
- 1/4 cup raw apple cider vinegar with mother (optional)
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INSTRUCTIONS
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1. Place apple scraps in a large glass jar.
2. Add water and sugar. Stir to dissolve.
Make sure scraps are submerged.
3. Cover with cheesecloth. Secure with rubber band.
4. Store in a cool, dark place. Stir once daily.
5. After 2-3 weeks, strain out the scraps.
6. Pour liquid back into a clean glass jar.
Cover and let ferment 2-4 more weeks.
7. A mother will form on top. Taste the vinegar.
It's ready when tangy and acidic.
8. Bottle and store. Include some of the mother.
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HOW TO USE
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✓ Salad dressings & vinaigrettes
✓ Pickling brine
✓ Natural cleaning
✓ Health tonic (mix with water & honey)
✓ Hair rinse
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LIQUID GOLD! 🍎
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"Turn apple scraps into liquid gold —
homemade apple cider vinegar with the mother!" ❤️
© CanningRebels — Homemade Apple Cider Vinegar
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