Apple Cider Vinegar is one of my favorite ferment projects because it is super easy, very inexpensive to make and takes little effort on my part. That is a win in my book! 😉
For each quart of Apple Cider Vinegar you will take:
1 cut up apple,
¼ cup of honey
2 T of ACV.
Put all ingredients in the jar and fill with water. You will want to cover it with a cheese cloth and a rubber band or string (to keep gnats out- they will flock to this in the summer!). While it is fermenting, if you notice any white, yeasty stuff on the top, just go ahead and scrape that off and discard it.
In a few weeks your ACV will start to smell like booze, when it does it is time to take out the apples. After you have the apples out, just cover and let it sit again to finish fermenting. This usually takes 2-3 months, more or less depending on the temperature where it is stored. I typically store mine in the corner of my kitchen where it is dark, but you can also store it in a pantry, laundry room, cabinet, etc.
Once it is finished, go ahead and bottle it new jars. The “floats” or dark stuff on the bottom of the jar is the “mother” and is great to use to start off your next batch.