This vinegar journey took about 60 days to process in a very warm and humid kitchen this summer. Next time around, I would use my kitchen counter space and wrap the jars to protect from the direct sunlight but keeping the containers warm.
Easy DIY Vinegar Recipe 🍏
- 1/2 gallon mason jar with rim (no lid needed)
- 3-4 fine quality apples (organic preferred)
- 1 cup sugar
- 1 cup distilled water
- Distilled water to fill the jar
Puree apples and 1 cup measure of distilled water with a blender. Pour puree into 1/2 gallon jar, add sugar and stir. Fill the jar up the "neck" with distilled water, leaving about 2" of headspace (there should be bubbling in the early stages).
Place a clean cotton square of fabric over the jar and tighten the rim. Make sure the cloth is not too tight a weave, air needs to get in (avoid using cheesecloth). Put the jars in a cabinet or closet, or leave on the counter wrapped in a cloth to avoid direct light as directed above.
Check on your jars every few days or so in the beginning to observe the bubbling and breaking down of the apple puree. A few fruit flies might enter the chat:) but it's to be expected as Mother Nature does her thing!
After a few weeks, the apples and sugars will break down even more and eventually (within 30-45 days) you should begin to smell the distinct odor of vinegar! The "mother" or scoby will become visible around the neck or bottom of the jar ("google vinegar mother" for visuals). That's a successful batch of vinegar! Strain the vinegar from the puree, making sure you also hold onto the "mother" for future batches of vinegar.
PS: I did make a batch of blood orange vinegar with the same success. Try different fruits!