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Apple cider vinegar is an all-natural product, and its uses are almost innumerable, from drinking apple cider vinegar for health benefits to using apple cider vinegar to clean your home. If you regularly use large quantities of fresh apple cider vinegar, it will cost you a lot of money. However, if you know how to make apple cider vinegar with the correct ratio and wait for it to ferment for the right time, you can save a lot by turning apples into apple cider vinegar without much difficulty.
Steps
Make fermented apple juice
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Choose fresh apples. Although it will be fermented for a long time, the apples you choose can significantly affect the flavor of the vinegar. Choose the best quality apples you have to create the best finished product. [1] X Research Source
- For a more subtle and richer flavor of apple cider vinegar, you can try different combinations of apples. Use 2 sweet apples, such as Gpden Delicious or Gala apples, combined with 1 sour apple, such as McIntosh or Liberty, to give the finished vinegar a slightly sharper taste. [2] X Research Source
- Instead of using whole apples, you can use the excess apples when making other dishes. The leftover pieces of 2 apples combined are approximately equal to one whole apple. Keep the apple skins, cores, and scraps in the freezer to make vinegar when needed. [3] X Research Sources
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Wash apples in cold water. It’s always a good idea to wash vegetables before eating, and the same is true when you’re using vegetables for cooking or fermenting. Wash and scrub the apples in cold water to remove anything you don’t expect to appear in the vinegar. [4] X Research Sources
- You can use as many apples as you want to make vinegar. The more apples you have, the more vinegar you can make! If you’re making vinegar for the first time, you can try making 3 apples for the first batch. That way you will also have a decent amount of vinegar without being too risky if unfortunately unsuccessful. [5] X Research Sources
- If using leftover pieces, be sure to wash the whole apple before slicing it.
Cut apples into small squares. The larger the contact surface, the faster the vinegar will ferment. Use a sharp knife to cut the apple into 2.5cm squares, keeping the skin and core. [6] X Research Sources
- If you’re using leftover apple pieces, there’s no need to cut them any further.
Pour apples into a glass jar. Apples will ferment for 3 months, so store them in a sterilized, wide-mouthed glass jar. The amount of apples should not be more than ¾ full of the jar, so a 1 liter or slightly larger jar is just right. [7] X Research Sources
- Never use stainless steel containers to ferment vinegar. As apples ferment, the acid in the vinegar can damage the steel or the metallic taste will seep into the vinegar, changing the flavor of the vinegar. [8] X Research Sources
Pour water over the apples. The entire apple should be completely submerged in water, as any part that is not submerged will rot instead of fermenting into vinegar. For best results, use filtered or mineral water to make sure there are no impurities that could damage the vinegar. [9] X Research Source
- If using a 1-liter jar with 3 apples, you will need about 800 ml of water. Add or reduce the amount of water if necessary.
- It is better to have an excess of water than to lack it. If you add more water than necessary, the apple cider vinegar will be a little paler and take longer to ferment; but if there’s not enough water, some pieces of apple will come apart and can rot and ruin the whole batch of vinegar.
Add 1 teaspoon (4 g) of raw sugar per apple. Stir the mixture thoroughly until evenly dissolved. The sugar will ferment and turn into alcohol, which eventually turns into vinegar. Raw sugar is best, but you can use honey or any other type of sugar you like. [10] X Research Source
Cover the mouth of the jar with cheesecloth. The mixture needs to be allowed to air out while the apples ferment and turn into vinegar. Wrap a piece of cheesecloth over the top of the jar and tie it with an elastic band. The cheesecloth will prevent impurities from entering the jar but still allow gases to escape during fermentation. [11] X Research Source
Vinegar fermentation
Store the jar of apples in a warm, dark place. Find a place where you can let the vinegar ferment for a long time without disturbance. Place on the bottom or top of the kitchen cabinets, in the corner of the kitchen or anywhere suitable and out of direct sunlight. Every home has a suitable area for this. [12] X Research Source
- Keep the jar of apples fermenting at room temperature, which is about 21 degrees Celsius . [13] X Research Source
Stir the mixture 1-2 times a day. Stirring the mixture is to promote fermentation and stir the apples in the jar. Stir with a wooden spoon 1-2 times a day for the first 1 or 2 weeks. Don’t worry if you forget to stir a day, as long as you keep doing it regularly. [14] X Research Source
- If the pieces of apple stick out of the water, you can use a block stone or another heavy object to press down to flood. [15] X Research Source
Wait for the apple to sink to the bottom of the jar. When you check your apples daily, you can see air bubbles that form during fermentation. After 1-2 weeks, the apples will sink to the bottom of the jar. This phenomenon indicates that the apple has fermented.
- If you see a floating scum, just take it out and throw it away. [16] X Research Source
Strain the apples from the fermentation water and pour the juice back into the jar. Using a plastic sieve or another piece of cheesecloth, strain the apples from the fermentation water. As in all other steps, do not use metal utensils to avoid spoiling the fermentation process. Pour the fermented apple juice back into the jar, cover the top of the jar with cheesecloth, and tie it with an elastic band. Place the jar back in a warm, dark place. [17] X Research Source
- Discard the apples after straining from the fermentation water. Fermented apples are not edible.
Wait for the apple juice to ferment for 3-6 weeks, stirring every few days. This stage is when the fermented apple juice begins to transform into apple cider vinegar. You should stir once every 3-4 days, just need the apple juice to move a little during the vinegar fermentation process. [18] X Research Sources
- During fermentation, the sweet smell of apples will gradually develop a light aroma. This is a sign that the fermentation is working, and that the fermented apple juice is turning into vinegar. [19] X Research Source
- The longer the fermentation time, the stronger and more aromatic the flavor of the vinegar. After about 3 weeks of fermentation, you can taste the vinegar every few days until the vinegar reaches the desired acidity and flavor. [20] X Research Source
- Fermentation time will vary depending on climatic conditions. In the summer, the time it takes for apple juice to ferment is shorter. In winter, fermentation will usually take longer. [21] X Research Source
Pour vinegar into a glass jar with a lid and store. Use sterilized glass jars with tight-fitting lids to stop the fermentation and keep the vinegar fresh. Vinegar will never spoil when stored in the refrigerator. [22] X Research Source
- Vinegar left in the refrigerator will stop the fermentation, but if left too long, the process will continue. If the vinegar is too strong, you can add a little more water to dilute it to the desired acidity. [23] X Research Sources
- You can store apple cider vinegar at room temperature, but if so, it will continue to ferment.
- If a viscous object floats to the surface of the vinegar, that’s a good sign rather than a cause for concern. This object is a “vinegar” that you can use as bait for the next batch of vinegar. Add the vinegar at the same time as the apple to speed up the vinegar fermentation.
Warning
- Do not use homemade vinegar to pickle pickles, as this process requires a 5% concentration of acetic acid. It’s difficult to know the exact concentration of acetic acid you’re making yourself, so it’s best to use store-bought vinegar just to be safe. [24] X Research Source
- If you see green, gray, black or brown scum floating on the surface of the vinegar during fermentation, you should discard the batch and start another batch. It could be a sign of a dangerous bacteria causing disease. [25] X Research Sources
Things you need
- Apple
- Knife
- Chopping board
- Glass jars
- Water
- Road
- Sparse fabric
- Rubberband
- Wooden spoon or plastic spoon
- Glass jar with lid to preserve vinegar
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This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 3,973 times.
Apple cider vinegar is an all-natural product, and its uses are almost innumerable, from drinking apple cider vinegar for health benefits to using apple cider vinegar to clean your home. If you regularly use large quantities of fresh apple cider vinegar, it will cost you a lot of money. However, if you know how to make apple cider vinegar with the correct ratio and wait for it to ferment for the right time, you can save a lot by turning apples into apple cider vinegar without much difficulty.
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