03/02/2026
🍎 Apple Cider Vinegar
We harvested our apples from our two young trees — a small crop. The red apples will be eaten fresh, and the green apples are going into homemade apple cider vinegar. This is one of those simple self-sufficiency skills that costs almost nothing and turns excess fruit into something incredibly useful.
🍏 Apple Cider Vinegar (from whole apples)
Chopped green apples (skins, cores and all)
Filtered / borehole water
Sugar or honey (about 1 tablespoon per cup of water)
Glass jar
Cloth + elastic band
Method:
Chop apples and loosely fill your jar about ¾ full.
Dissolve sugar or honey in water and pour over apples until fully submerged.
Cover with cloth (not a lid — it needs air).
Keep in a warm, dark spot and stir once daily for the first week.
After 2–3 weeks, strain out the solids.
Return liquid to jar, cover again, and leave another 3–4 weeks to ferment into vinegar.
When it smells sharp and tastes sour — bottle it.
🌱 Tips:
Always keep fruit submerged (use a small weight if needed).
A cloudy “mother” forming is a GOOD sign - I use the scoby from the previous batch to speed up the process .
If mould forms on top, discard and start again.
Cooler weather = slower fermentation.
