This method uses scraps, like the peels and cores. I like this method because I get to eat my apples and make vinegar too. It’s also faster, taking around two months to complete the process.
* a large bowl or wide-mouth jar
* apple scraps, the cores and peels from organic apples
* a piece of cheesecloth for covering the jar to keep out flies and debris
Leave the scraps to air. They’ll turn brown, which is exactly what you want. Add the apple scraps to the jar and top it up with water. You can continue to add scraps for a few more days if you want. If you’re going to do this though, be sure don’t top the jar right up, leave some room for the new scraps.
Cover with the cheesecloth and put it in a warm, dark place. A water cylinder cupboard is perfect.
You’ll notice the contents of the jar starts to thicken after a few days and a grayish scum forms on top. When this happens, stop adding scraps and leave the jar for a month or so to ferment.
After about a month you can start taste-testing it. When it’s just strong enough for you, strain out the apple scraps and bottle the vinegar.
It’s ok if your vinegar is cloudy, there will be some sediment from the apples and what’s known as “the mother”. It’s all good. If you don’t like the cloudiness though, straining it through a paper coffee filter will remove most
of the sediment.