Do you ever learn something new and wonder why you didn't learn it sooner?
Last year's apple picking season, I felt overwhelmed at the thought about learning how to make ACV while canning those 30 something jars of applesauce I put up.
This year, I am committed to tackling this new skill and checking it off my to-learn list. And now I am little bit embarrassed that I had felt any overwhelmed with this process. Making your own Apple Cider Vinegar is so incredibly easy. Like, so easy that my 2- and 4-year-olds could probably do it. So, if you're feeling intimidated, please don't be! Save this blog post for later so you can find it easily and make it for yourself! You will no longer be flushing money down the toilet, even the busiest of people can make this without it consuming your time.
ACV RECIPE
Apple cores, peels- basically all the scraps you were about to throw out (If you picked them from an orchard, make sure there aren't any bugs or moldy spots- that is literally the only thing that can mess this process up)
Any size wide mouth jar you want (I personally like to use Gallon Jars, note that you will end up with about half your jar size amount ACV in the end)
Water- if you live in an area with poor quality water, use filtered water.
Sugar
Some type of breathable fabric and a rubber band
Directions:
Pack in those apple scraps into your jar, about 1/2 to 3/4 of the way full. Fill the jar with water, making sure to keep track of the amount of water you poured in, covering the apples leaving an inch or so of head space from the rim of your jar.
Add sugar, 1 TBSP of sugar for each 1 Cup of water you added to the jar of apple scraps.
Give it a stir, you can add a splash of Brags ACV if you want to, to jump start the fermentation process but it is not necessary either- so if you don't already have that on hand, don't worry about it!
Add your piece of breathable fabric to cover the jar, securing with your rubberband around the rim to hold it in place- this allows your ACV to breathe and keep any fruit flies and dust out.
Store the jar in a dark area that maintains a temperature of around 70-75 degrees Faren Height, trying to remember to give it a little stir with a clean wooden spoon once per day. If you forgot for a day or so, don't worry, it will be ok!
After 2 weeks, remove the apple scraps by straining your liquid through a fine mesh strainer into a clean jar. Discard the scraps- either throw in a compost pile or feed it to your chickens!
Add your same cloth and rubber band back over the jar of liquid you just strained and place it back a dark room, out of the way and forget about it for a month or so. After a month has passed, give it a taste test and if its tart enough to your liking, you can bottle it up with a real lid this time and store you ACV in your pantry or other area at room temperature. Use just the same way you would use Brags ACV. When properly fermented, this can easily last you over a year!
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