There are several ways to make your own raw apple cider vinegar (ACV). You can use fresh apple scraps or whole apples to create your homemade version. Or you can start with apple cider – which is the method I use.
You need 2 things to make your own ACV
- Apple Cider (or fresh apples using either of these methods.)
It’s important to note the difference between apple cider and apple juice. Apple cider refers to the unfiltered juice of apples, while apple juice refers to the filtered juice of apples. I have only used apple cider for this, but unpasteurized apple juice should work with the help of a starter.
I buy apple cider from my local grocery store or farmers market. I prefer raw apple cider but if this is unavailable, I use apple cider which is flash pasteurized and refrigerated. I want it as raw as I can find.
Pour apple cider into mason jar or other glass container. Cover with a cloth and leave on the counter. The process can be hastened by adding a starter. I use 1/4 cup of ACV from a previous batch or store bought ACV. It is important to use raw ACV since it has the key microbes that will convert your apple cider into this health tonic.
If a starter is used, you’ll have fresh raw apple cider vinegar in as little as 4-6 weeks. Without a starter, it can take up to 6 months. Optimal temperature is approximately 80 degrees. I ferment my vinegar and other cultured foods on a heating pad during the winter months.
There are an abundance of uses for ACV. Two of my favorites include Queen of Hungary water which is useful for personal care, as well as Vinegar of the Four Thieves which makes an excellent cleaning product.
Do you make your own ACV? Be sure to share any DIY articles in our Simple Saturdays Blog Hop!