09/14/2026
Make Your Own Apple C***r Vinegar
Fill a clean glass jar with apple peels and cores or sliced apples. Cover the apples completely with water, measuring how many cups you use. Add 1 tablespoon of sugar for every cup of water and stir until dissolved.
Cover the jar with a coffee filter or clean cloth secured with a rubber band. Do not seal it tightly—the mixture needs airflow while fermenting. Keep the apples submerged and stir daily.
After approximately 2–3 weeks, the bubbling should slow or stop. Remove the apple pieces, strain the liquid and return it to the clean jar. Cover it again with the cloth.
At this point, the liquid has fermented into alcohol. Allow it to ferment for several more weeks until it develops a strong vinegar smell and tastes pleasantly tart.
Discard the entire batch if you see fuzzy mold or notice a rotten odor. Because the acidity is not standardized, homemade vinegar should not be used for canning or food preservation.
