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USDA data shows the fastest, most consistent apple-vinegar batches sit between 70 and 80 degrees Fahrenheit. True commercial apple cider vinegar starts as pressed apple cider that is fermented twice, first into hard cider, then into vinegar. The benefits of apple cider vinegar stretch from kitchen zing to the natural remedies Almanac readers have swapped for generations. Add more water if necessary since the apples can mold if they’re exposed to the air. Once the jar is nearly full, in a separate bowl, combine 2 tablespoons (25 g) of raw cane sugar and 2 cups (500 mL) of water.

Pour room-temperature to lukewarm filtered water over the apples until the container is completely full. We clean all of our fermentation supplies with plain white vinegar and hot water. The best-tasting apple cider vinegar will result from using a variety of different apple types, if possible. One of the key active components of apple cider vinegar is acetic acid.

You won’t believe how easy it is to make homemade apple cider vinegar from scratch. I don’t recommend using homemade apple cider vinegar for shelf-stable canning unless you know its exact acidity. A homemade apple scrap vinegar recipe uses peels, cores, and apple pieces instead of whole apples or fresh apples.
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Just because it’s not an authentic apple cider vinegar doesn’t mean that this apple scrap vinegar isn’t still a great healthy product for the home. There are loads of uses for homemade apple scrap vinegar. The sugar is important for the whole fermentation-turned-into-vinegar process. It is less acidic than real apple cider vinegar, so do NOT use it for canning (here’s my article on why canning safety is important).
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Have questions about how to make apple cider vinegar? This step helps ensure that your apple cider vinegar turns out well and doesn’t simply rot instead of fermenting. Choose organic apples when you can, since they don’t carry pesticide residues that may interfere with the fermentation process.

You can stop the fermentation process by replacing the filter with a canning lid and storing it in the refrigerator. At the 4-week mark from first initially making the vinegar, taste test the vinegar once a week until it’s fermented to your liking. ACV benefits include reducing high cholesterol, stabilizing blood sugar, and improving heart health. (Here are more ideas for cooking with food scraps).
I do suggest adding at least some fresh scraps with your frozen ones, if possible. The addition of sugar provides food for those bacteria to rapidly grow and thrive. Yes, the use of sugar is essential in this process.
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With the solids removed, you will be able to ferment in a smaller jar. After 2 weeks, strain out the solids, pressing on them gently to extract extra liquid. Set in a warm, dark place for 2 weeks. Cover with cheesecloth, thin fabric, or coffee filter and a rubber band or Mason jar screw-top lid.
