- Ripe apples [winter and fall varieties work best because of a higher sugar content]
- Starter yeast, optional [to speed up fermentation]
- Cheese cloth
- A wooden or glass container [metal containers may corrode due to the acidity of vinegar]
- Sterilized glass bottles
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- Well rinse then pat dry apples.
- Simply press the apples into a pulp and strain off the juice with a press.
- If desired, crumble then add starter yeast to 4 cups [1 L] of apple juice [enough for 5 gallons / 18.75 L apple cider vinegar].
- Allow time for alcohol to form.
- Pour the liquid into containers of about 3 quarts [3 L] capacity.
- Cover with cheese cloth to keep out bugs and dust.
- Store containers out of direct sunlight, into an environment of between 60 to 80°F [15 1/2 to 26 1/2°C].
- After about 4 weeks, begin tasting the vinegar and, when it has reached your desired strength, begin filtering the liquid.
- Pour the vinegar through four or five layers of cheese cloth to remove all the residue and stop the fermentation.
- Pour vinegar into sterilized glass bottles, seal and store.
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