DIY Apple Cider Vinegar: Transforming Apple Scraps and Peels into the Most Satisfying Tangy Delight

Tis the season for apple harvest, and preservation. Are you blessed with an abundant producing apple tree, or maybe a neighbor has extra!? An excellent way to use them is by making your own Apple Cider Vinegar! Making your own Apple Cider Vinegar (ACV) from extra apples and apple scraps is a sustainable and enjoyable kitchen experiment! Beyond being a pantry staple, ACV boasts impressive health benefits, it is loaded with probiotics making it a fantastic addition to your kitchen arsenal.

Let’s get started on creating your own!

Why Make Your Own Apple Cider Vinegar?

Creating apple cider vinegar at home helps reduce food waste and maximizes the use of your apples. Making apple cider vinegar is my favorite way to use up apples. When I cut up an apple for my littles I add the core and peels to a jar in the freezer, when there is enough I will set an ACV batch to brew. By doing this, I am not only able to save money but I also maximizes the health benefits in this gut loving ferment.

This process requires just a few ingredients: apple scraps or whole apples; diced, water, and sugar. The fermentation process transforms sugars into acetic acid, providing ACV its distinct tangy flavor and gut boosting benefits.

ACV takes little attention, once you get it going it will finish its process on its own, in a dark warm place.

What You’ll Need

• Apple scraps and peels or Whole Apples; Diced: These can be leftovers from baking apples pies, cutting an apple for a kiddo or whole apples that have been diced

• Lukewarm Water: Filtered Water is always best where possible - I use this Filter System, love it! I try to avoid tap water which can contain chemicals like Chlorine which does not make for a happy ferment!

• Sugar: I usually use an Organic Cane Sugar, you can also use use a brown sugar, coconut sugar or honey. The different sugars will alter your final flavor profile - experiment here to find your favorite!

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• A large, clean glass container: I usually make big batches in a gallon jar, or 2 gallon jar! You can use any size, half gallon jars make a nice size batch! Make sure your jar is large enough to hold all of your apple scraps.

• Jar Cover or Cloth with Elastic Band: This will cover the jar keeping out dust and insects but allow it to breathe oxygen, as ACV is an aerobic ferment. Use a tightly woven fabric, cotton or linen to prevent flies from getting in.

  
  

Step-by-Step Guide to Making Apple Cider Vinegar

Step 1: Prepare Your Apple Scraps and Steralize Your Jar

Start by collecting your apple pieces or scraps and peels, aiming for organic apples if possible.

If you are using scraps that have been frozen, you need to remove them from the freezer and allow to thaw to room temperature before using in your ferment. A cold ferment is NOT a happy one!

Make sure your container is clean to avoid the growth of mold or contamination. I always sterilize my fermentation equipment with Vinegar and boiling water before starting!

Step 2: Combine Ingredients

Place the apple scraps in your clean glass jar, filling it about halfway.

Dissolve 1 TBSP of sugar per 1 cup of water - you need to measure your water into your jar that is half full of apple scraps, and then add the sugar depending on the cups of water added. It isn't just as straight forward as 8 cups of apples and 8 cups of water (in a gallon jar), the apples will take up a varied amount of space so it is important to measure the water in first and then add the appropriate amount of sugar. Mix well, until all the sugar is dissolved. I like to use a wooden spoon for this.

The addition of sugar in this recipe is necessary to feed the beneficial bacteria in this ferment- lactobacillus and acetobacter. These bacteria use the sugar to rapidly reproduce which is necessary to facilitate the fermentation process. As the bacteria feed on the sugars, it uses it up leaving virtually no sugar content in the final product.

I always add 3-4 TBSP of Finished Apple Cider Vinegar, or Organic Store Bought to kick start the batch, and it can also help prevent mold from developing.

Step 3: Cover and Ferment

Cover the jar with your cloth or coffee filter and place in a warm spot, out of direct sunlight.

For the first 2 - 3 weeks, you will need to access your ferment every couple days to stir it! This will prevent the sugar from settling on the bottom, and it rotates the apples on the top to prevent them from molding.

Over the first few days, to weeks you will notice that your apples will turn brown, the liquid will become cloudy and you should notice bubbles - signs that your ACV is alive and fermenting away. A layer of sediment may form in the bottom of the jar, this is also normal!

Mold will be evident, fuzzy green, or white growth on the top of the vinegar, any of the apples or around the rim of the jar. This is not normal, if you notice mold you should stop the ferment, discard and start fresh with a new batch!

Molding and fermentation are NOT the same thing - anytime there is signs of mold in a ferment it is important to discard and start fresh. Presence of mold means at some point in the preparation process, there was contamination and ingesting mold this can potentially cause illness.

I have made many batches of AVC over the years and I have never had mold develop in any of it. As long as you are diligent in a clean work space, sanitizing your equipment to minimize cross contamination you should not experience any issues!

Step 5: Strain and Second Fermentation

After 3 to 4 weeks, strain the mixture through a fine mesh strainer or cheesecloth into a clean jar. You can discard the solids, or add them to the compost - we usually add them to a scrap pail that we bring to the farm to feed to the pigs, or chickens! Recover the jar with your cloth, or jar cover and allow to ferment at least 2 - 3 weeks longer

Taste your vinegar - If it’s not the flavor you'd like, cover it again, tuck it in a warm, dark spot and let it continue to ferment for another 1 to 4 months. In the warmer seasons, I usually like the flavor at the 2 month mark, in the colder months it takes a bit longer to get there! You can taste test as often as you like to make sure you catch it in the sweet (TANG) spot!

Peep the CUTE Mother Made Jar Cover - perfect for fermentation

Step 6: Store Your Apple Cider Vinegar

Once your vinegar reaches your desired flavor, transfer it to a clean bottle with a tight-fitting lid - swing top bottles like this is ideal for this. Store in a cool, dark place, and it should last for several months, up to 4 or 5 years!

Health Benefits of Apple Cider Vinegar

Making your own apple cider vinegar is such a satisfying project, it is also loaded with health boosting properties, its a powerhouse addition to your kitchen!

1. Digestive Health: ACV can help improve digestion, and it is loaded with probiotics which contributes to improved gut health.

   
   

2. Blood Sugar Control: Research indicates that ACV can help stabilize blood sugar levels. A study found that participants who consumed vinegar with a high-carb meal had lower blood sugar spikes.

   
   

3. Weight Management: Some studies suggest that ACV can increase feelings of fullness, potentially leading to decreased calorie intake

   
   

4. Heart Health: The acetic acid in apple cider vinegar may aid in lowering cholesterol levels, supporting overall heart health.

   
   

5. Antimicrobial Properties: ACV has natural antibacterial properties, making it a great option for cleaning and food preservation.

   
   

Tips for Using Your Homemade Apple Cider Vinegar

Now that you've crafted your own ACV, here are some excellent ways to use it:

• Dress your salads: Mix ACV into homemade salad dressings for extra tang.

• Enhance your marinades: Use ACV in marinades for meats and vegetables, adding depth to the flavor.

• Make a health tonic: Combine a tablespoon of ACV with water and honey for a refreshing beverage, you can also take a shot straight!

• Revive your hair: Dilute ACV with water and use it as a hair rinse. This can enhance shine remove buildup, and soothe the scalp.

  
  

Making apple cider vinegar from scraps and peels is not just sustainable; it's rewarding too. With a few simple ingredients, intention and a touch of patience, you can create a delicious, healthful vinegar at home.

The next apple harvest season, transform the abundance into the most wonderful, tangy homemade apple cider vinegar.

Happy fermenting friends!

With Love,

Katie

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