Apple Cider Vinegar

Ingredients

a lot of organic, clean, ripe, sweet varieties of fall or winter apples
a wine yeast cake
container(s) of glass or enameled ceramic that can hold 20 liters
cheesecloth cover(s)

Method

• Wash apples well.
• Crush into a pulp and strain off the juice (or use a juicer).
• Crumble wine yeast cake.
• Dissolve in about 1 liter of cider ~ this makes enough starter for 20 liters of cider.
• Add starter to the cider.
• Fill container(s) for 3/4 with cider.
• Cover the tops with a few layers of clean cheesecloth fastened in place with a rubberband.
• Store the containers away from direct sunlight in a space that has stable room temperature (around 21℃).
• Stir liquid daily and replace cheesecloth covers.
• After about 3 to 4 weeks the liquid begins to smell like vinegar.
• Try with a clean spoon each day (only dip once) until it is to your taste.
• Stir the “mother” (sediment) and pour into smaller bottles for use.