Apple cider vinegar is a simple ferment as the skin of the apple contains the organisms that will ferment the natural sugars and turn it into vinegar. As with all of the great things in life, the hardest part of this process is the waiting. The longer time spent in fermentation, the more tangy and refreshing the flavor. We can then use this vinegar to make some delicious drinks.
Apple cider vinegar will keep indefinitely but will continue to sour over time. If you find the flavor is too intense, simply dilute with water. You may also find a “mother” growing in bottle. Keep it or dispose of it per your preference.
Choose a variety of apple types ranging from sweet to sour for the best, most complex flavor. Some types that work well include Gala, Fuji, Granny Smith, Golden Delicious, McIntosh, Gravenstein as well as bitter apples such as crabapple.
All parts of the apple may be used including the stems, peels and core. In fact, you can use the apples to make pie or applesauce and ONLY use the scraps to make ACV if you like. However, if there is a mushy or “bad” part of the apple, simply dispose of it. If it tastes bad now, it won’t make the ACV taste any better and could introduce unwanted organisms.
Bubbles are the sign that ancient man looked for during fermentation to confirm that the microbes were indeed doing their “magic.” They will be white and “scummy” in appearance but if you see any mold (blue, black, fuzzy, etc) then dispose of the batch and start over.
The best way to prevent mold is to use a weight to hold all of the apple pieces below the surface of the liquid. If you don’t have weights handy, you can use a plastic bag filled with water, clean stone from the garden, or other object that can be placed in the jar to keep them submerged.
The smell will evolve over time. It will start out sweet and apple-y, then turn alcoholic as the sugars ferment into ethanol. From there, the organisms will convert the ethanol into acetic acid and give a tangy smell to the brew. Let your nose tell you when to taste!
To scale the batch for smaller or larger batch jars, use 1 tablespoon of sugar for every cup of water needed to completely cover the apples and leave at least 2 inches of space in the jar.
