Making Raw Apple Cider Vinegar at Home
This article comes from AskAPrepper.com
by C. Davis
The best apple cider vinegars are organic, unfiltered and raw (unpasteurized).
I personally use scraps (peels and cores). This way I get to eat my apples and make vinegar too. Or if you are making a pie or apple sauce… instead of throwing away the scraps, you can start making your first vinegar.
apple peels, cores and any browning/discolored flesh from pesticide-free apples (I used only 3 of them)
one large jar (for fermentation) and another one to let the vinegar rest
a rubber band
Cheesecloth or floursack cloth
Honey or granulated sugar
Peel the apples and fill you container by at least half way with your apple scraps (peels & cores), seed, stems and all. If at least half the container is not filled, add additional apple scraps until you achieve this level as a minimum.
Make sure the pieces are big enough to strain out easily later (no puree).
Pour in room temperature (filtered) water until the chopped apples are completely covered and the container is just about full leaving 1-2 inches at the top.