How to Make Apple Cider Vinegar at Home….
Use apples that have been washed in warm water. Do not use apples that are rotten. Do not use conventionally grown apples like you would find in the super market. These apples are coated in a wax, not to mention the chemical fertilizers and sprays. Save the cores and the peels. Let the peels sit out at room temp for a few hours or until they turn brown.
Place the peels into a large, clean glass jar. Cover the peels with water and then use cheese cloth or a paper towel secured with a rubber band to cover the jar. This allows the jar to breath and bacteria (yeast), to get, but not dust or debris.
Set into a warm, dark place and wait. Soon you’ll see a white frothy looking substance forming on top of the vinegar. This is okay. It’s excess yeast and means that fermentation is taking place. If you see any other colors such as green or black, this is not yeast and your mixture has spoiled.
The fermentation process will happen twice. The first time, it turns to wine. The second time is when it turns to vinegar. After about a month, give it a taste. It can take 6 to 7 months for it to turn to vinegar. Taste it once a week or so and when it’s strong enough for you, drain and bottle.
Now you have finished your Apple Cider Vinegar