DIY Scrap Apple Vinegar
Directions
- 1Sterilize the jar by placing it in boiling water for 10 minutes.
- 2Sterilize the jar by placing it in boiling water for 10 minutes.
- 3Sterilize the jar by placing it in boiling water for 10 minutes.
- 4Put the apple cores and skins into the jar.
- 5Put the apple cores and skins into the jar.
- 6Put the apple cores and skins into the jar.
- 7Add 2 cups of water, ensuring all apple pieces are submerged.
- 8Add 2 cups of water, ensuring all apple pieces are submerged.
- 9Add 2 cups of water, ensuring all apple pieces are submerged.
- 10Add 2 tbsp of granulated sugar and mix well.
- 11Add 2 tbsp of granulated sugar and mix well.
- 12Add 2 tbsp of granulated sugar and mix well.
- 13Place a weight inside the jar to keep the apples submerged.
- 14Place a weight inside the jar to keep the apples submerged.
- 15Place a weight inside the jar to keep the apples submerged.
- 16Cover the jar with a cheesecloth or muslin cloth to allow oxygenation.
- 17Cover the jar with a cheesecloth or muslin cloth to allow oxygenation.
- 18Cover the jar with a cheesecloth or muslin cloth to allow oxygenation.
- 19Place the jar in a warm and dark place.
- 20Place the jar in a warm and dark place.
- 21Place the jar in a warm and dark place.
- 22Stir the mixture every few days for a week.
- 23Stir the mixture every few days for a week.
- 24Stir the mixture every few days for a week.
- 25After a week or two, when bubbling has stopped, strain the liquid through cheesecloth into another jar.
- 26After a week or two, when bubbling has stopped, strain the liquid through cheesecloth into another jar.
- 27After a week or two, when bubbling has stopped, strain the liquid through cheesecloth into another jar.
- 28Squeeze out any remaining liquid from the cheesecloth.
- 29Squeeze out any remaining liquid from the cheesecloth.
- 30Squeeze out any remaining liquid from the cheesecloth.
- 31Check whether the vinegar is sour enough by tasting and smelling. It will become stronger over time.
- 32Check whether the vinegar is sour enough by tasting and smelling. It will become stronger over time.
- 33Check whether the vinegar is sour enough by tasting and smelling. It will become stronger over time.
- 34Once the vinegar is ready, close the jar tightly and 'burp' it occasionally to release pressure.
- 35Once the vinegar is ready, close the jar tightly and 'burp' it occasionally to release pressure.
- 36Once the vinegar is ready, close the jar tightly and 'burp' it occasionally to release pressure.
Ingredients
- 6 apples cores and skins of apples
- 6 apples cores and skins of apples
- 6 apples cores and skins of apples
- 2 cups water
- 2 cups water
- 2 cups water
- 2 tbsp granulated sugar
- 2 tbsp granulated sugar
- 2 tbsp granulated sugar
Equipment
wide mouthed glass jarcheesecloth