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How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 820,873 times. Apple cider vinegar is an all-natural product that has nearly countless uses, whether you’re drinking it for health benefits or using it to clean your house.
If you’re using a lot of raw apple cider vinegar, buying it can quickly become very expensive. By knowing the right ratios and how long you need to let your vinegar ferment, you can save money by turning apples into vinegar with ease. Even though they’re left to ferment for a long time, the apples you choose can significantly shape the flavor of your finished vinegar. Choose the best quality apples available to you in order to get the best apple cider vinegar at the end. For a more complex and deep vinegar at the end, try using a combination of different apples.
Instead of using whole apples, save scraps from apples used in other dishes to make your apple cider vinegar. One whole apple is roughly equivalent to the scraps of two apples. Keep the peel, core and other scraps in your freezer until you’re ready to use them to make vinegar. Wash your apples in cold water. It’s always a good idea to wash your fruit and vegetables before eating them, and the same is true when cooking or fermenting them. Give your apples a thorough rinse and scrub with cold water to clean away anything you don’t want in your vinegar. You can use any number of apples you want to make apple cider vinegar.
The more you use, the more vinegar you’ll get! If you’re using apple scraps, make sure to wash the before separating the scraps from the rest of the apples. Cut the apples into small cubes. The more surface area of the apple you expose, the more quickly the vinegar will ferment. If you’re using scraps from other or something bigger should work perfectly. Make Apple Cider Vinegar Step 4. Never use stainless steel to ferment your vinegar.
As the apples ferment, the acidity of the vinegar can damage the steel, or impart a metallic taste into your vinegar that might change its flavor. Make sure the apples are completely covered with water, as any exposed apple will begin to rot rather than ferment into vinegar. For the best results, use filtered or mineral water that will be free from any impurities that could ruin your vinegar. Use more or less as is needed.
It’s always better to add too much water than not enough. If you add too much, your apple cider vinegar might be a little weaker or take longer to ferment. If you don’t add enough water, some apple will be exposed and might begin to rot and ruin your vinegar entirely. Stir the mixture thoroughly to make sure everything combines fully. The sugar will ferment and turn into alcohol, making the apple cider that will eventually become apple cider vinegar.