How to Make Apple Vinegar: 13 Steps (with Pictures)

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How to Make Apple Vinegar: 13 Steps (with Pictures)
How to Make Apple Vinegar: 13 Steps (with Pictures)

Apple cider vinegar is an all-natural product that has several purposes, and can be used to improve health or even clean the house. If you use a very large amount, maybe the expense is already getting excessive. By knowing the right proportions and fermentation time, you can save money and turn apples to vinegar in the blink of an eye.


Apple vinegar

  • Apples.
  • Water.
  • Sugar or honey.


Part 1 of 2: Making the Foundation for Vinegar

Make Apple Cider Vinegar Step 1

Step 1. Choose quality apples

Even with the fermentation time, which is long, the type of apple chosen greatly influences the taste of the vinegar. Choose quality fruits so that the end result is excellent.

  • To make the vinegar fuller and stronger, combine different types of apples. Use two sweet varieties, such as Gala and Argentina, and one with a more sour taste, such as green, for a vinegar with a stronger taste at the end.
  • Instead of using whole apples, save leftovers from other recipes. A whole apple equals leftovers from two apples. Store the skin, pits and other trimmings in the freezer until it's time to make the vinegar.
Make Apple Cider Vinegar Step 2

Step 2. Wash apples in cold water

It is always good to wash fruits and vegetables before consumption and also before preparation and fermentation. Wash and rub apples well in cold water to remove all residue.

  • Use whatever amount you like to make vinegar. The more apples used, the greater the revenue yield. The first time you produce your own vinegar, prefer to use only three units. With this number, it is possible to get a good amount, but without taking too much risk if something goes wrong.
  • If using leftover apples, wash the fruit thoroughly before storing the leftovers.

Step 3. Cut apples into cubes

The more surface areas of the fruit are exposed, the faster the fermentation. Use a clean knife to cut cubes of about 1 cm, keeping the skin and crumbs.

If using leftovers, there is no need to cut the pieces any further

Step 4. Transfer the apples to a preserve jar

As they will ferment for three months, place them in a sterilized canning jar. Apples should not fill more than ¾ of the glass space, so use a 1 liter or more jar.

Never use a stainless steel jar for fermentation. As the process advances, the acidity of the vinegar can corrode the material, which ends up giving a metallic taste to the final result, altering the taste

Step 5. Cover the apples with water

The fruits should be completely submerged so that no pieces start to rot instead of fermenting. For best results, use mineral or filtered water as they are free of impurities that could spoil the vinegar.

  • For a canning jar with three apples, you should need approximately 800 ml of water. Use more or less as needed.
  • It is always better to sin for an excess than to put in an insufficient amount. With too much water, the vinegar gets a little weaker or takes longer to ferment. If you add less water, a piece of apple can come into contact with the air and start to rot, spoiling the entire contents.

Step 6. Add 1 teaspoon (4 grams) of brown sugar to each apple

Stir the mixture well so that the sugar is well dissolved. It ferments and turns into alcohol, making the apple cider which generates the vinegar. Brown sugar is more suitable, but you can also use honey or another type of sugar you prefer.

Step 7. Cover the mouth of the jar with a piece of cheesecloth (cheese cloth)

As the apples ferment and turn into vinegar, the preparation needs to keep breathing. Secure a piece of calico around the opening of the bottle with a rubber band. Thus, the environment is adequate, allowing the exit of gases released in the process.

Part 2 of 2: Fermenting Vinegar

Step 1. Keep the glass in a warm, dark place

Find a place where you can leave the vinegar to ferment for a long time, without disturbing the environment. Leave the bottle in the back of a cupboard, in a corner of the kitchen, or in a place that doesn't get direct sunlight. Every house has a perfect corner for this.

The bottle must be kept at room temperature, that is, around 20 ºC

Step 2. Stir the mixture once or twice a day

This measure helps the fermentation process, in addition to moving the pieces of apple inside the glass. Use a wooden spoon to stir the solution once or twice a day for the first two weeks. Don't worry if you forget to do this one day since forgetting isn't constant.

If you notice that the apples are floating in water, use a stone suitable for fermentation or something that weighs a little and keep everything submerged

Step 3. Watch the apples sink into the jar

Check the glass every day and be aware of any bubbles that appear, as they signal that the fermentation process is in progress. After a week or two, the apples should have sunk, indicating that they have already fermented and are of no further use.

If there is a foam on the surface of the water, remove it and discard it

Step 4. Strain the mixture, remove the apples and put the vinegar back in the jar

Use a plastic strainer or other cheesecloth to remove apples from the liquid. To avoid problems, avoid using metal objects, which can spoil the fermentation process. Return the apple cider vinegar to the jar, attach a piece of cheesecloth to the mouthpiece with a rubber band, and place it back in the warm, dark place.

After removing the apples, discard them. They cannot be consumed after going through a fermentation process

Step 5. Allow the liquid to ferment for three to six weeks, stirring occasionally

This is when apple cider turns to vinegar. Stir the contents every three or four days so that it circulates a little in the bottle.

  • As time goes by, the sweet apple aroma begins to turn sour, indicating that fermentation is taking place and vinegar is being produced.
  • The longer the fermentation lasts, the stronger the taste and aroma of the final result. After about three weeks, start experimenting with a little vinegar every day until it gets the flavor and acidity you want.
  • The duration of the process may vary depending on the local climate. During summer it is shorter and in winter longer.

Step 6. Place the fermented vinegar into a jar with a lid and store it

Use a sterilized glass jar with a tight-fitting lid to stop the fermentation process and keep the vinegar fresh. Store it in the fridge so it never goes bad.

  • In the refrigerator, fermentation should stop, but if it continues and the vinegar becomes too strong, add a little water to dilute the liquid, returning it to the desired acidity.
  • It's okay to store vinegar at room temperature, but be aware that it continues to ferment that way.
  • If you notice the formation of a viscous, gelatinous substance on the surface of the vinegar, be aware that this is a reason for celebration and not for concern. It is known as “madre” or “mother of vinegar” and can be used to start the fermentation process of future batches. Place it with the apples to speed up the fermentation process.

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