Fermentation Steps

• Wash and chop the apples into chunks, or gather collected apple scraps and add them to your jar until it's halfway full.
• Pour lukewarm filtered water over the apples until almost full, noting the total amount of water added.
• Stir in sugar in ratios of 1 tablespoon of sugar per cup of water added, or 1 cup of sugar per gallon of water.
• Optional: Add a splash of finished organic apple cider vinegar to inoculate the culture and encourage fermenting.
• Stir combined ingredients until thoroughly mixed, and cover with breathable material.
• Store in a dark location around 70 to 75 degrees F for two weeks to ferment, and stir every day.
• After two weeks, strain and reserve the liquid into a similar sized container and cover again. Compost the spent fruit.
• Move the covered container of liquid to a location to continue long term fermentation, out of the way.
• After one month, sample the vinegar to see if it is finished fermenting and tart to your liking.
• Once it is fermented to your desired flavor, transfer the apple cider vinegar into bottles with lids and store.
• Properly fermented apple cider vinegar should stay good for over a year, without mold or strong unusual flavors.