Homemade Raw Apple Cider Vinegar Recipe (easy Ferment!)

I show How To Make Homemade Apple Cider Vinegar in a simple raw method that yields a living mother and a pantry tonic people turn to for weight loss, heartburn relief, detox and steadier blood sugar.

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No ferment could be easier than homemade raw apple cider vinegar. I didnt believe it at first, then I tossed chopped organic apples into a jar, covered them with filtered nonchlorinated water and walked away for a few weeks.

The result is one of the best natural remedies, promising for weight loss, heartburn, detox, blood sugar and more. Ive skimmed a ton of How To Make Homemade Apple Cider Vinegar articles, and this Diy Acv approach is way less fussy than most.

Its kinda messy, sometimes a little funky, but also weirdly addicting to check on, you’ll want to try your own twist.

Ingredients

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Apples give natural sugars, pectin and fruity flavor, and help feed the ferment.
Peels and cores add extra pectin and fiber, plus reduce waste, great use.
Sugar feeds wild yeasts making fermentation start faster and taste slightly sweeter.
Nonchlorinated water dilutes and balances, helps microbes flourish without chemical interference.
Raw ACV with mother jumps starts the culture, adds tang and beneficial enzymes.
Organic apples lower pesticide risks and mean more live microbes on skins.
Together they create a balance of sweet, tangy and complex ferment flavors.
Resulting vinegar provides acetic acid, potential gut friendly benefits, though strong so dilute.

Ingredient Quantities

3 to 5 medium organic apples, chopped (about 1.5 to 2 pounds) or about 2 cups apple peels and cores if you save scraps

1 to 2 tablespoons granulated sugar per quart jar, white or cane sugar works best

Filtered, nonchlorinated water, enough to fully cover the apples (about 2 to 3 cups for a quart jar)

2 tablespoons raw unfiltered apple cider vinegar with the “mother” (optional, helps jump start fermentation)

How to Make this

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1. Wash a clean quart jar and your hands. Chop 3 to 5 medium organic apples into chunks (about
1.5 to 2 pounds) or gather about 2 cups apple peels and cores from scraps, and pack them into the jar leaving about 1 to 2 inches of headspace.

2. Add 1 to 2 tablespoons granulated sugar per quart jar, sprinkle it over the apples, then add 2 tablespoons raw unfiltered apple cider vinegar with the mother if you want to jump start the ferment.

3. Pour filtered nonchlorinated water over the apples until they are fully covered, leaving that headspace so it can bubble up. Stir gently to dissolve the sugar.

4. Press the fruit down so it stays submerged, use a clean weight or a small glass jar. Cover the jar with a breathable cloth or coffee filter and secure with a rubber band so fruit can breathe but bugs and dust stay out.

5. Put the jar in a warm room out of direct sun, about 60 to 80 F is fine. Let it sit for 3 to 4 weeks. Stir once a day for the first week then every few days to keep things moving and prevent a dry top.

6. Watch for signs of trouble. A cloudy liquid or stringy bits are normal, even the mother might start forming. If you see fuzzy green black or colored mold, toss the whole batch and start over. Small white film can be ok but use your nose and gut.

7. After 3 to 4 weeks strain out the solids through cheesecloth or a fine mesh, squeezing gently to get all the liquid. Return the liquid to a clean jar for the vinegar stage.

8. Cover again with the cloth and let the strained liquid ferment for another 3 to 6 weeks, tasting every week until it reaches the tang you like. Longer equals stronger vinegar.

9. When it tastes right, transfer to clean bottles and seal. Store in a cool dark place. A new mother may form in the bottle, that is normal and edible.

10. Tips hack: save apple scraps in the freezer until you have enough, always use nonchlorinated water and organic apples if possible, and never seal airtight during fermentation or pressure will build up. Also dilute before drinking and check with your doctor for any health use.

Equipment Needed

1. 1-quart wide-mouth glass jar (mason jar) — wide mouth makes packing and straining easier
2. Cutting board and a sharp knife (chef or paring) for chopping apples
3. Measuring spoons (tablespoons) and a 1-cup measuring cup or kitchen scale for accuracy
4. Nonreactive stirring spoon (wooden or stainless) to dissolve the sugar and stir the ferment
5. Food-safe weight or a small clean jar to keep the fruit submerged
6. Breathable cover (coffee filter or cheesecloth) plus rubber bands to secure it
7. Fine mesh strainer and extra cheesecloth or a nut-milk bag for squeezing out the liquid
8. Funnel and clean bottles for final storage and sealing
9. Optional: kitchen thermometer or warm spot thermometer to check room temp if you want to be precise

FAQ

3 to 5 medium organic apples, chopped (about 1.5 to 2 pounds) or about 2 cups apple peels and cores if you save scraps

1 to 2 tablespoons granulated sugar per quart jar, white or cane sugar works best

Filtered, nonchlorinated water, enough to fully cover the apples (about 2 to 3 cups for a quart jar)

2 tablespoons raw unfiltered apple cider vinegar with the "mother" (optional, helps jump start fermentation)

Q: How long does this take to become vinegar? A: Total time usually 4 to 10 weeks. First stage (fruit to alcohol) 2 to 4 weeks, second stage (alcohol to vinegar) another 3 to 6 weeks. Taste it to judge readiness.

Q: Can I use any apples or just organic? A: Any apples will ferment but organic is best since you leave skins and cores in. If using store bought non organic rinse well and be aware you might be adding residues.

Q: What if mold grows on top? A: Fuzzy, colored mold means toss the whole jar. A thin white film called kahm yeast can be skimmed off, but it may change flavor. Better safe than sorry.

Q: Do I need to add commercial yeast or the mother? A: No, wild yeasts usually do the job. Adding 2 tbsp raw ACV with the mother helps jump start the process and gives better results faster.

Q: How do I know when it's done? A: When the smell is vinegary and there's no alcoholic smell, and the taste is pleasantly sour. You can also check pH if you want, finished vinegar is typically under pH 4.5.

Q: Can I speed it up? A: A warm spot and adding raw ACV mother can speed things up a bit but real vinegar needs time. Rushing it risks off flavors and an incomplete fermentation.

Homemade Raw Apple Cider Vinegar Recipe (easy Ferment!) Substitutions and Variations

Apples: use ripe pears or a mix of pears and apples for a milder sweeter cider, or skip chopping and use about 2 cups of unpasteurized apple cider/juice instead (flavor will change).
Sugar: swap white/cane sugar for equal amounts of brown sugar, raw honey, or maple syrup; molasses works too but gives a stronger, darker taste. avoid artificial sweeteners.
Water: bottled spring water is fine, or use boiled then cooled tap water, or let tap water sit uncovered 24 hours to release chlorine; just don’t use chlorinated or chloramine-treated water unless it’s treated first.
Raw unfiltered ACV with the “mother”: if you don’t have it add 1-2 tbsp unpasteurized wine vinegar or a splash of active kombucha, or drop in a bit of a previous vinegar “mother” or raw sourdough starter to jump-start things.

Pro Tips

1) Save a bit of the mother and a cup of the finished vinegar when you bottle. Keep that starter in a small jar and use it to jump start your next batch, it will shave weeks off the process.

2) Freeze scraps till you have enough and chop them smaller. Smaller pieces ferment faster. Toss in 2 or 3 raisins or a pitted date to help wild yeasts get going if your jar seems slow.

3) Watch temperature. Aim for about 65 to 75 F. Cooler means slooow fermentation, hotter can make weird off flavors. If your kitchen is cold try the top of the fridge or a warm cupboard, but not in direct sun.

4) Keep the fruit fully submerged using a clean weight or a small zip bag filled with water. A thin white film is usually fine, but if you see colored or fuzzy mold or it smells bad, toss the whole batch. When in doubt, throw it out.

Homemade Raw Apple Cider Vinegar Recipe (easy Ferment!)

Recipe by Sam Ecclestone

0.0 from 0 votes

I show How To Make Homemade Apple Cider Vinegar in a simple raw method that yields a living mother and a pantry tonic people turn to for weight loss, heartburn relief, detox and steadier blood sugar.

Servings

servings

Calories

122

kcal

Equipment: 1. 1-quart wide-mouth glass jar (mason jar) — wide mouth makes packing and straining easier
2. Cutting board and a sharp knife (chef or paring) for chopping apples
3. Measuring spoons (tablespoons) and a 1-cup measuring cup or kitchen scale for accuracy
4. Nonreactive stirring spoon (wooden or stainless) to dissolve the sugar and stir the ferment
5. Food-safe weight or a small clean jar to keep the fruit submerged
6. Breathable cover (coffee filter or cheesecloth) plus rubber bands to secure it
7. Fine mesh strainer and extra cheesecloth or a nut-milk bag for squeezing out the liquid
8. Funnel and clean bottles for final storage and sealing
9. Optional: kitchen thermometer or warm spot thermometer to check room temp if you want to be precise

Ingredients

3 to 5 medium organic apples, chopped (about 1.5 to 2 pounds) or about 2 cups apple peels and cores if you save scraps
1 to 2 tablespoons granulated sugar per quart jar, white or cane sugar works best
Filtered, nonchlorinated water, enough to fully cover the apples (about 2 to 3 cups for a quart jar)
2 tablespoons raw unfiltered apple cider vinegar with the "mother" (optional, helps jump start fermentation)

Directions

Wash a clean quart jar and your hands. Chop 3 to 5 medium organic apples into chunks (about
5 to 2 pounds) or gather about 2 cups apple peels and cores from scraps, and pack them into the jar leaving about 1 to 2 inches of headspace.
Add 1 to 2 tablespoons granulated sugar per quart jar, sprinkle it over the apples, then add 2 tablespoons raw unfiltered apple cider vinegar with the mother if you want to jump start the ferment.
Pour filtered nonchlorinated water over the apples until they are fully covered, leaving that headspace so it can bubble up. Stir gently to dissolve the sugar.
Press the fruit down so it stays submerged, use a clean weight or a small glass jar. Cover the jar with a breathable cloth or coffee filter and secure with a rubber band so fruit can breathe but bugs and dust stay out.
Put the jar in a warm room out of direct sun, about 60 to 80 F is fine. Let it sit for 3 to 4 weeks. Stir once a day for the first week then every few days to keep things moving and prevent a dry top.
Watch for signs of trouble. A cloudy liquid or stringy bits are normal, even the mother might start forming. If you see fuzzy green black or colored mold, toss the whole batch and start over. Small white film can be ok but use your nose and gut.
After 3 to 4 weeks strain out the solids through cheesecloth or a fine mesh, squeezing gently to get all the liquid. Return the liquid to a clean jar for the vinegar stage.
Cover again with the cloth and let the strained liquid ferment for another 3 to 6 weeks, tasting every week until it reaches the tang you like. Longer equals stronger vinegar.
When it tastes right, transfer to clean bottles and seal. Store in a cool dark place. A new mother may form in the bottle, that is normal and edible.
Tips hack: save apple scraps in the freezer until you have enough, always use nonchlorinated water and organic apples if possible, and never seal airtight during fermentation or pressure will build up. Also dilute before drinking and check with your doctor for any health use.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.