Homemade apple cider vinegar is one of those kitchen projects that looks complicated at first, but once you understand the process, it is actually quite simple. The biggest ingredient you need is patience.

If you have extra apples sitting around, or a pile of apple skins and cores left after baking, this is a wonderful way to put them to use. Instead of letting those scraps go straight into the compost, you can give them another purpose and turn them into a flavorful homemade vinegar.

I especially like this method because you do not need to make a perfectly measured batch. The amount can be adjusted according to the jar or glass container you have available. A small batch works, and a larger crock works too.

The basic idea is easy: apples are combined with water and sugar, allowed to ferment, strained, and then left to continue fermenting until the liquid develops that familiar tangy vinegar flavor.

The only part that takes real commitment is waiting.

Can You Make Apple Cider Vinegar With Apple Scraps?

Yes. In fact, apple scraps are one of the easiest ways to make this recipe.

You can use:

• Apple skins
• Apple cores
• Chopped whole apples
• Apple pieces left from another recipe

If you regularly make apple pie, applesauce, baked apples, or other apple recipes, save the skins and cores instead of throwing them away. They can be collected over time in the freezer until you have enough to start a batch.

If your scraps have been frozen, thaw them completely before using them.

For the best fermentation results, fresh scraps can be useful when available, especially if you are combining them with previously frozen scraps.

What Kind of Apples Work Best?

The apples you choose will influence the flavor of the finished vinegar.

A mixture of sweet and tart apples gives the vinegar a more balanced flavor. Sweet varieties such as Gala or Fuji can provide a pleasant base, while tart varieties such as Granny Smith can add more sharpness.

Pink Lady apples fall somewhere between the two.

There is no need to worry if you only have one variety available. You can still make apple cider vinegar with it. If you have several varieties, though, combining them can make the final vinegar more interesting.

Organic apples are a good choice, particularly when fermenting fruit.

What You Need to Get Started

Before beginning, gather everything together so you do not have to search for supplies halfway through the process.

You will need:

• Organic apples or apple scraps
• Filtered or other un-chlorinated water
• Organic cane sugar
• A large glass vessel
• Clean bottles for the finished vinegar

The size of the container is completely up to you.

A quart jar, half-gallon jar, one-gallon crock, or larger glass vessel can all work. The important thing is to adjust the amount of water and sugar according to the actual amount of water you add.

Make sure the fermentation vessel is thoroughly clean. At the same time, avoid leaving soap residue behind because it can affect the flavor.

The Sugar-to-Water Ratio

This is one measurement you do want to keep consistent.

Use:

1 tablespoon of sugar for every 1 cup of water

Or, for a larger batch:

1 cup of sugar for every 1 gallon of water

The amount of apples does not need to be calculated precisely. Instead, fill your chosen container approximately halfway with chopped apples or apple scraps.

The water measurement is different because the spaces between the apple pieces mean that a container filled halfway with fruit does not necessarily have half its total capacity left for water.

That is why measuring the water as you pour it in is helpful.

Why Is Sugar Used?

The sugar gives the naturally occurring microorganisms on the apples something to feed on during fermentation.

As the mixture ferments, the sugars go through a series of changes. The fermentation first produces alcohol and then continues toward the acidic vinegar stage.

By the time the process is complete, the vinegar is very low in sugar and has virtually no alcohol.

So, although sugar is necessary at the beginning, it is not simply sitting in the finished vinegar.

Step 1: Prepare the Apples

If you are using apple scraps, this step could not be easier.

Take your thawed or fresh apple skins and cores and place them into your clean glass container.

If you are starting with whole apples, wash them well with water and cut them into smallish chunks.

There is no need to peel the apples.

You can leave the:

• Skins
• Cores
• Seeds
• Stems

in the mixture.

Once prepared, add the apples to your glass vessel until it is roughly half full.

Do not pack the apples down tightly. They need room for the water to move around the pieces.

Step 2: Add the Water and Sugar

Now comes the part where the apples get their fermentation mixture.

Pour room-temperature or lukewarm filtered water over the apples until the container is nearly full.

As you add the water, keep track of how much you are using.

A measuring cup makes this easy for smaller batches. For larger batches, use a container with a known volume.

Once you know the amount of water, calculate the sugar.

For every cup of water, add 1 tablespoon of sugar.

For every gallon of water, add 1 cup of sugar.

Add the sugar to the container and stir everything thoroughly.

Keep stirring until the sugar has dissolved into the water as much as possible. Lukewarm water can make this easier.

At this point, there is also an optional step.

You can add a splash of finished organic apple cider vinegar to the mixture. It is not essential, but it can help introduce an established vinegar culture and may help discourage mold, particularly when the weather is cooler.

Step 3: Cover and Begin Fermenting

Once the apples, water, and sugar are combined, cover the opening.

This is where you want something breathable rather than an airtight lid.

A few suitable options include:

• A lint-free tea towel
• An old pillowcase
• A coffee filter

Avoid very loose cheesecloth because tiny fruit flies can sometimes make their way through it.

Place the covered container somewhere dark and preferably around 70 to 75°F.

If your kitchen counter is the most convenient place to keep an eye on the ferment, that is fine. Just cover the container with a dark towel or pillowcase if necessary to protect it from light.

The first two weeks require the most attention.

Stir Every Day

For the first two weeks, stir the mixture once every day.

This daily stirring serves an important purpose.

The sugar can settle toward the bottom, while apple pieces may float to the surface. Moving everything around helps keep the fermentation more evenly distributed and prevents the same pieces of fruit from sitting exposed above the liquid.

Try especially hard to keep up with the stirring during the first week.

Missing an occasional day does not necessarily mean the batch is ruined, but daily stirring gives the fermentation the best start.

What Should the Ferment Look Like?

Do not expect the mixture to look exactly the same every day.

As fermentation gets underway, you may notice:

• The apples becoming darker
• The liquid becoming cloudy
• Small bubbles appearing
• A fermented apple or hard-cider-like aroma
• Yellowish-white sediment collecting at the bottom

These changes can all be part of the normal fermentation process.

What you do not want to see is obvious fuzzy mold, especially green or raised white mold on the surface.

For the first two weeks, keep checking the mixture and stirring it regularly.

Once those two weeks are finished, the apples have done their part in the first stage. That is when the next phase begins.

Step 4: Strain the Fermented Apples

After two weeks of stirring, it is time to remove the apple pieces.

Set a fine-mesh strainer over a large bowl or another clean container.

Slowly pour the contents of your fermentation vessel through the strainer.

Let the liquid drain through while the fruit stays behind.

You can use cheesecloth as another straining option if that is what you have available.

Once the apples have been separated, the leftover fruit can be composted.

The liquid is what you want to keep.

Transfer it into a clean glass container of a suitable size, then cover it again with breathable material.

At this point, the liquid may still look cloudy and may not have the strong acidic flavor you expect from finished vinegar.

That is completely fine.

The longer fermentation stage is where the flavor really develops.

Step 5: Let the Liquid Continue Fermenting

Now comes the easiest part of the recipe — although it requires the most patience.

Place the covered container somewhere dark and out of the way.

Let the liquid continue fermenting for at least one more month.

You do not need to refrigerate it at this stage.

The exact amount of time required can vary. Some batches develop their vinegar character sooner, while others need considerably longer.

A total fermentation period of around two to three months is common for this process.

During this time, the microorganisms continue transforming the fermented liquid and developing the acidity that gives apple cider vinegar its characteristic sharp taste.

There is no need to rush this part.

If the vinegar still tastes mild after a month, simply let it continue fermenting.

How Do You Know When Homemade Apple Cider Vinegar Is Ready?

After the first month of the second fermentation stage, you can taste a small amount.

If it tastes properly tart and vinegary, you can move on to bottling.

If it still tastes too mild, leave it alone for longer.

This is one of those recipes where your taste buds are useful.

The apples, temperature, and fermentation conditions can all affect how quickly the vinegar develops, so every batch may behave slightly differently.

For anyone who wants an additional way to check the acidity, pH test strips can be used.

Finished apple cider vinegar should have a pH around 2 to 3.

Don’t Be Surprised by a Thin Layer on Top

Sometimes a thin, smooth, off-white membrane develops across the surface while the vinegar is fermenting.

It can look somewhat like the SCOBY that forms when making kombucha.

This can be a normal part of vinegar fermentation. The membrane consists of accumulated beneficial bacteria and yeast.

If one develops, it can simply be removed when you are ready to bottle the vinegar.

The important distinction is between this smooth membrane and fuzzy mold.

A fuzzy, raised, green or white growth is not the same thing.

Step 6: Bottle Your Homemade Apple Cider Vinegar

Once your vinegar has reached the flavor you want, it is ready to bottle.

Use clean bottles with tight-fitting lids.

Swing-top bottles work well too.

Carefully transfer the finished vinegar into the bottles.

Once bottled, store it in a cool, dark place.

You can also refrigerate it.

Does Homemade Apple Cider Vinegar Need to Be Refrigerated?

It does not have to be refrigerated simply for safety because it is an acidic vinegar.

However, refrigeration has one useful advantage: it slows down the remaining bacterial activity.

That can help keep the vinegar closer to the flavor and acidity you prefer.

If you enjoy your apple cider vinegar chilled, there is certainly nothing wrong with keeping the bottles in the refrigerator.

You can even store some bottles in the pantry and refrigerate others.

How Long Does Homemade Apple Cider Vinegar Last?

Properly fermented apple cider vinegar can keep for a long time.

The recipe notes that it can stay good for up to five years, although the quality and flavor are likely to be best during the first two years.

Keep an eye on the vinegar while it is stored.

If you notice visible mold or a strong, unusual smell or appearance that does not seem like normal vinegar, do not use it.

For everyday storage, a cool, dark location is a good choice.

Easy Ways to Use Homemade Apple Cider Vinegar

Once the vinegar is bottled, you have plenty of ways to use it.

1. Make a Simple Salad Dressing

Apple cider vinegar is an easy addition to homemade salad dressing.

Drizzle it over salad with olive oil, or use it as the vinegar component in your favorite dressing recipe.

Its tangy flavor works particularly well when you want something fresh and bright.

2. Make Drinking Shrubs

A shrub is a sweet-and-sour drinking syrup made with vinegar and fruit.

Apple cider vinegar can be combined with honey and fresh fruit to make a shrub that can then be added to sparkling water, cocktails, mocktails, or even salad dressings.

3. Use It for Pickling

If a recipe calls for vinegar, homemade apple cider vinegar can be used in appropriate recipes such as refrigerator dill pickles.

It also adds a nice tang to foods such as egg salad and potato salad.

4. Use It in Homemade Fire Cider

Apple cider vinegar can also be used as the base for homemade fire cider.

The original recipe uses ACV with ingredients such as garlic, onion, turmeric, ginger, honey, and spices.

5. Try It as a Hair Rinse

Diluted apple cider vinegar can be used as a hair rinse.

It can help remove mineral buildup, particularly from hard water, while also conditioning the hair and helping balance its pH.

6. Use It Around the House

Vinegar is also useful for household cleaning.

Its acidic nature makes it useful for areas such as sinks, garbage disposals, and cutting boards. It can also be used in some laundry applications.

When using vinegar for cleaning, remember that it should not be mixed with incompatible cleaning chemicals.

The Best Part About Making Apple Cider Vinegar

What I like most about this process is how little active work it actually requires.

The beginning is straightforward: prepare the apples, measure the water, add the sugar, stir everything together, and cover the container.

Then comes the daily stirring for two weeks.

After that, the process slows right down. The apples are strained out, and the liquid gets plenty of time to continue fermenting.

It is definitely not a recipe for anyone looking for something they can finish in an afternoon. But if you have extra apples or a container full of apple scraps, it is an easy project to start and then let time do most of the work.

The next time you have a pile of apple skins and cores after baking, instead of immediately throwing them away, save them. Once you have enough, you can turn those scraps into something useful for your kitchen.

And when the vinegar is finally ready, bottle it up and keep it somewhere cool and dark. Then you have homemade apple cider vinegar ready whenever you need that familiar tangy flavor.