You might think that making homemade Apple Cider Vinegar (ACV) is some complicated, mystical process reserved for seasoned homesteaders. Well, let me tell you: IT IS NOT! 🎉 Does it take some time? Yes, it absolutely takes time ⏳, but here's the best part – it's mostly hands-off! 🙌 Once you get it going, the fermentation fairies do most of the work for you.🧚
So, let’s get started on this incredibly rewarding journey! 😊
Getting Started: How Much ACV Do You Want? 🤔
The first thing you'll want to decide is how much of this golden elixir you want to make. I'd suggest starting with no less than a 1-gallon glass jar. This size will typically yield approximately 1/2 gallon of finished ACV. It's a great amount to have on hand for all your ACV needs, from health tonics to cleaning solutions! 🧴
If you're like me and prefer to make a generous batch at once, larger crocks are fantastic.🏺 However, if you don't have a special fermentation crock, that 1-gallon wide-mouth glass jar will work just perfectly! 👍
Gather Your Supplies: The Most "Work" You'll Do! 🧺
This next step is truly the most hands-on part of the entire process, and once you've got everything assembled, you are essentially done with the heavy lifting for the next 6 to 8 weeks! Seriously, once it's bubbling away, you have nothing to do but leave it alone and let nature do its thing. 🌳
What You'll Need 👇
Here’s your checklist for embarking on your ACV adventure:
- 8-12 Apples (varied types): 🍎🍏 Organic apples are always best as they come without wax coatings or pesticide residues. However, if organic isn't an option, don't worry – we have a simple solution for cleaning conventional apples! ✨
- Starter Culture (choose one):
- Option 1 (Preferred if available): 2 tablespoons raw, unfiltered ACV with "mother" (for your very first batch, look for this on the label). If you have your own "" from a previous batch, you can use about 1/3 cup. 🐙
- Option 2 (If no "mother" ACV is available): Granulated Sugar. 🍚 You'll need approximately 2 tablespoons per cup of non-chlorinated water you use to cover your apples.
- Water: This is a big one! 💧 Use non-chlorinated water. Chlorine can inhibit or even kill the beneficial bacteria needed for fermentation, halting your ACV dreams right in their tracks. 🚫 Filtered water, well water, or distilled water are great choices.
- 1 Gallon Wide-Mouth Glass Jar: Or your preferred crock. The wide mouth is essential for air circulation and easy access. 🍶
- Cheesecloth (or a clean dish towel, coffee filter, or even a paper towel): This is to cover your jar. 🧀
- Rubber Band: To secure your chosen covering. 🎗️
The Preparation Process 👨🍳
Cleaning Your Apples and Making Your Choice
First things first: clean your apples! 🧼 A simple and effective way to remove any potential bacteria or surface contaminants is to soak them in cold water with some ACV. Just fill your sink or a large bowl with cold water and add about 1/4 cup of ACV, then submerge your apples for 10-15 minutes. After soaking, give them a good rinse under running water. 💦
Once your apples are sparkling clean, you need to make a decision. You can either use the whole apple, or you can opt to use just the scraps and cores, reserving the rest of the apple for a delicious pie 🥧 or a batch of homemade applesauce! This makes ACV a fantastic way to utilize what might otherwise be wasted. ♻️
If you choose to use the whole apple (my preferred method for a robust flavor!), start cutting them up into approximate 1-inch chunks. 🔪 And yes, you can absolutely put seeds, cores, and all into your container! There's no need to be finicky. 😉
Assembling Your ACV Brew
Now, gather all your chopped apples and throw them into your crock or 1-gallon glass jar. Once the apples are in, cover them generously with your non-chlorinated water. 💧 You want to make sure the apples are fully submerged, as any apple bits exposed to the air could mold. If you're using a crock, it often comes with weights; these are perfect for keeping the apples below the water line. If you're using a jar, you can use a small plate or a food-safe bag filled with water to weigh down the apples. ⚖️
Next comes your "starter." You're probably wondering,
MOTHER??? 🤯 This is a gelatinous, disc-like culture that forms during the fermentation process – it kind of looks like a jellyfish! 🐙 This beneficial cellulose and bacteria colony is what truly transforms cider into vinegar. Once you successfully make your first batch, you can often save a piece of your "mother" to kickstart all your future batches, making the process even easier! 🌱
If you have some raw, unfiltered ACV with "mother" already, simply add 2 tablespoons to your jar. If you're lucky enough to have a piece of "mother" from a previous batch, add about 1/3 cup of that.
If you do not have "mother" ACV to start with, that's perfectly fine! You'll use sugar as your starter to encourage the wild yeasts and bacteria present on the apples to get things going. For this, add approximately 2 tablespoons of granulated sugar for every cup of water you added to your jar. This sugar will be converted into alcohol and then into vinegar. 🥂
Once your apples are in the jar/crock, covered with water, and you've added your "mother" or your sugar starter, it's time to cover it up! Place your cheesecloth (or chosen covering) over the opening of the jar and secure it tightly with a rubber band. If using a crock with weights, cover the apples with the cheesecloth, then place the weights on top of the cheesecloth to keep everything submerged, and finally put the crock lid on. This setup is crucial for keeping out unwanted pests while still allowing air to circulate. 🚫🦟
ACV is made in an
"aerobic" environment, meaning it needs air! 🌬️ Unlike some other ferments like
sauerkraut, you don't need to create an airtight seal or fill a water trough on a crock. The air actually helps in the fermentation process. The yeast on the apples, combined with the sugar and water, first ferment into a mild alcohol or cider. Then, in the presence of oxygen, harmless bacteria convert that cider into the wonderful vinegar we're aiming for. 🍾
The Waiting Game: Fermentation! 🕰️
Now for the hands-off part! Place your mixture in a warm and dark place for 2-3 weeks. 🗓️ The top of your fridge is a good example of a consistently warm and dark spot in many kitchens. Room temperature also works, but the fermentation process might take a bit longer. 🐢
During this time, you'll start to notice changes. Bubbles may form on top of the water, indicating active fermentation. 🫧 You might also see a whitish scum develop on the surface as the bacteria are busy turning sugars and alcohols into vinegar. Some people like to stir the mixture daily, but I personally do not. This initial "scum" is often just yeast or beneficial bacteria, and it's perfectly normal. Occasionally, a layer of mold can form on the surface. While it might look concerning, if it's just a thin, fuzzy layer and the liquid underneath still smells pleasantly acidic (like apples or vinegar), it's often nothing to worry about. Don't stress! 😉
The Grand Reveal: Separating and Storing Your ACV 🎉
After 2-3 weeks, once the mixture has darkened and fermentation has progressed, you will want to separate the solids from the liquid. You can do this with a fine-mesh strainer, or even a few layers of cheesecloth. Since I have bees, I find our honey strainer works wonderfully for this step! 🍯
Fun Tip: If you have chickens, they will absolutely LOVE the apple scraps once you've strained them out. And yes, they might get a little "drunk" on the residual fermented bits – it's quite amusing to watch! 🐔😂
Now, take your strained ACV (which should now contain the "mother" if one formed) and put it back into your clean glass jar or crock. Place it back in a dark, warm place for another 2-4 weeks. This is the second fermentation stage, where the vinegar really develops its potency and flavor. You can check on it by tasting it occasionally – you will know when it's ready! 😋 It should have a strong, tangy, characteristic vinegar taste.
Once your ACV is to your liking, pour it into clean glass jars with tight-fitting lids and store it in a cool, dark place. The amazing thing about ACV is that it truly doesn't go bad! 🥳 I use it for so many things: as a natural cleaner, a hair rinse, in salad dressings, and more, so I go through a lot of it! The great thing about making your own ACV is you can do it anytime you have apples available. 🍎♻️
Important Storage Note:
Do not use metal containers to store your finished ACV. 🚫 The acids in the vinegar will corrode metal over time, which can leach harmful substances into your ACV and ruin the batch. Always stick to glass containers. 🍶
Caring for Your "Mother" for Future Batches 🌱
You can store your "mother" for future use, as well as to share with friends and family to help them start their own ACV. To properly store your "mother," you need to make sure she is completely covered with ACV in an airtight jar. I often keep mine on the counter at room temperature. 🌡️
If stored correctly, submerged in vinegar and in an airtight container, your "mother" can last indefinitely. It's essentially in a state of limbo; as long as no air gets to it, it is not able to ferment further, and as long as it's covered in vinegar, it will stay healthy. Remember, a mother needs air to ferment. If left in an open jar of ACV, eventually all the acetic acid will be used up, and then bad bacteria and mold can settle in. 🤢 So, to keep your "mother" healthy and happy, just submerge her in vinegar and use an airtight lid. Leave her on the counter at room temp. as long as it does not get over 130 degrees Fahrenheit (about 54 degrees Celsius), she will be fine. Freezing is a bit more of a challenge; try to keep your "mother" from freezing, as the bacteria may not survive the freezing and thawing process effectively. 🥶
Now go forth and have fun with your homemade liquid gold!
