-
1
Use 1 tablespoon of the sugar per cup of water.
-
2
Dissolve the sugar in the water.
-
3
It is important to use non-chlorinated or filtered water because chlorine could prevent the fermentation process that is essential to making vinegar.
-
4
Put the apple scraps into a ceramic, glass, or stainless steel bowl, pot or crock and pour the sugar water over them.
-
5
Use enough of the liquid to cover the apples, but dont worry if they float a bit.
-
6
Cover with a clean dish towel and let sit at room temperature for 1 week.
-
7
Every day, stir the ingredients vigorously at least once (more is better).
-
8
Once fermentation begins, the liquid will froth up when you stir it.
-
9
The liquid should have started to turn a darker color after one week of steeping and stirring.
-
10
Strain out the fruit.
-
11
Keep the liquid at room temperature, stirring once or more each day, for 2 weeks to 1 month.
-
12
Its smell will shift from lightly alcoholic to vinegary and sour.
-
13
The bacteria that create vinegar from alcohol require oxygen to do so.
-
14
Thats why its important not to cover the liquid with anything airtight during the process.
-
15
(FYI, all vinegar starts out as alcoholits what the bacteria that make vinegar eat).
-
16
Once the vinegar tastes as strong as youd like it, transfer it to bottles and screw on covers or cork.
-
17
The vinegar is fine to use for salad dressings, marinades, and sauces anytime it tastes good to you.
-
18
But if you want to use your homemade vinegar for safe pickling and canning, it needs to have at least 4.5 percent acetic acid, just like commercial brands do.
