Try this DIY Apple Cider Vinegar recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 liter (680g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Sterilize 4 two-liter (1/2 gallon) glass mason jars.
- Fill each jar ¾ way with the cut up apples, leaving a couple inches of headspace.
- In a large pot, dissolve the sugar and water. Pour over the apples, making sure they're covered completely.
- Secure a clean piece of fabric or cloth over each jar. IMPORTANT: do not cover with a sealed lid, or it will explode (the fabric is breathable, allowing the gases that develop during fermentation to escape). Set the jars in a cool, dark spot for 2 to 3 weeks. Check periodically to make sure you see air bubbles begin to form at the top (good!), and that there's no mold on the apples (bad). If the apples float to the top, add something to weigh them down, and keep submerged in the liquid.
- After the first round of fermenting, strain & discard the apples (it feels wasteful, I know. I added them to my compost). Pour the strained young vinegar into clean, sterilized glass jars, cover again with cloth, and let sit for 4 to 6 more weeks. Begin taste testing at 4 weeks for desired strength.
- Use as you would apple cider vinegar in any recipe (including this fire cider).
Sugar drives the initial alcoholic fermentation phase before wild acetobacter bacteria convert that alcohol into acetic acid. Without adequate fermentable sugars, the yeast cannot establish the necessary ethanol base required for vinegar production.
Fermentation Mechanics and Vessel Safety
Yeasts consume the dissolved sugars anaerobically during the first two to three weeks, producing carbon dioxide gas and alcohol. Seal the glass jars exclusively with a breathable cloth secured by a rubber band, allowing gases to escape safely while blocking fruit flies. Keep the fermentation environment at a cool ambient temperature out of direct sunlight, ideally between 60°F and 70°F. Ensure the apple pieces remain fully submerged below the liquid line using a fermentation weight to prevent aerobic mold growth on exposed surfaces. Strain out the solids after 21 days once bubbling subsides.
Secondary Acidification and Adjustments
The strained liquid requires an additional four to six weeks of secondary aging for acetobacter to oxidize the alcohol into sharp vinegar. Substitute organic cane sugar or honey at a 1:1 ratio if standard granulated sugar is unavailable, though results may vary slightly in flavor profile. Taste the liquid periodically starting at week four until the acidity matches commercial varieties. Store the finished batch in tightly sealed glass bottles in a dark cupboard for up to six months.
