How to Make Apple Cider Vinegar

How to Make Apple Cider Vinegar

Like many fermented foods, apple cider vinegar is simple, nutritious, and very inexpensive to make. To make apple cider vinegar, I use the apple scraps (peelings and cores) left over from making apple sauce and apple pie. It’s a great way to utilize the scraps and makes for a nutrient dense apple cider vinegar!

I was over the moon when Heather asked if I wanted to share my Apple Cider Vinegar recipe on her blog, Mommypotamus,  a few months back. She is, after all, one of my blogging inspirations.

Find out How to Make Apple Cider Vinegar HERE!

How to Make Apple Cider Vinegar

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5 comments on “How to Make Apple Cider Vinegar

  1. Hi Carly,
    I’ve had my acv going for 10 days now. I was away from home for thanksgiving and when I came back the water level had dropped and some of the apple was exposed to air. Arrrgh! I try to check it every day or so, but I’m really not sure how long it was exposed for. I added more water and it appears to be fine (no mold that I can see).. but I’m wondering if I should still toss it? What signs am I looking for, if it is indeed spoiled? Thanks:)

    1. Hi Deb, great question! If you don’t see any sign of mold, and it doesn’t smell rotten, then I wouldn’t throw it away! Just keep an eye on it.

  2. I made several gallons of apple cider vinegar this fall, using your directions. I was delighted to find your article, since you used cut-up apples instead of making it from cider. Fresh cider is hard to find here, and we don’t have a cider press. The batches I made are turning out very well. This year there were lots of apples on the old, unsprayed trees on our property. Thank you so much for posting it. Your blog is interesting, and I am subscribing to it today. I really like your idea of making vinegar from apple pieces…so much simpler than pressing the fruit!

    I have a question about bottling the apple cider vinegar when it’s finished, which I will soon be doing. I wanted to use a box-full of empty (organic brand) ACV bottles I’ve been saving to refill with homemade vinegar. When each one was empty, I just let it dry upside down in the dish rack, and replaced the cover. Some are glass bottles and some (like Bragg’s) are plastic. I did not sterilize them or put detergent in them, because I thought any bacteria in there would be good ones compatible with a new batch, and the small necks on the bottles make it hard to get a bottle brush in there. So, my question is, would these bottles work to store my homemade ACV? They would be easier to dispense from, when I’m cooking, than mason jars. Would the vinegar ‘mother’ bacteria have to be sterilized before I re-use the old bottles?

    It’s great to have the ability to use homegrown apples to make vinegar that would otherwise cost $7. per litre at the health food store. Some of the apple trees here are growing in the hedgerows, and are probably from seedlings, so they have fruit that is on the tart side, and really only good for vinegar.

    1. Hi Wilma, thank you for your comment. I’m very pleased that you like the recipe.
      I think that the bottles you’ve saved and the way that you washed them and let them air dry is perfect.

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