Cover the glass bottles with several pieces of cheesecloth held in place with string or rubber. When you remove the apple scraps and let it sit for a couple more weeks to get more vinegary, can you put a lid on it at that point? All the sugar will be eaten by the yeast anyway so I prefer to use a less expensive sweetener. Got more frozen chicken than you know what to do with? If it’s been two weeks with peels, go ahead and strain, but keep letting it ferment until it’s the desired acidity. Some I have used are Fuji, Honeycrisp, Granny Smith, and McIntosh. How do you keep all your apple pieces submerged? Re: "Once the hard cider is ready, recommendations include sequestering at least one glass on ice.". The hard part here is not drinking it. Use these. It is important to use only organic apples because we don’t want the chemicals from insecticide spray to leach into the vinegar. You can make the apple cider yourself using a cider press as we did. Homemade apple cider vinegar is essentially free. Does using a coffee filter vs cheesecloth keep the fruit flies out? Once the hard cider is ready, recommendations include sequestering at least one glass on ice. 1. End Mink Fur Farming in Denmark, Restore Protections for Tongass National Forest, and Tell the EPA to Regulate Particulate Matter: 10 Petitions to Sign this Week to Help People, Animals and the Planet! They are *mostly* submerged (has been a few peels that have come out of the liquid maybe a milimetre at most) but even ones that are completely submerged are starting to brown. The vinegar is still OK. That’s good news! How did your vinegar-making go? Note: You want the peels to be from apples that have been scrubbed very, very well. It looks good, but I’m worried it might keep overflowing! The apples should be completely submerged. At the beginning when you suggest to put a splash of ACV? So you’re looking at about $0.02 per batch of homemade apple cider vinegar. So, while you could compost your excess apple scraps, why not turn them into apple cider vinegar instead? Strain the apples well and seal the container so that no air can get in and the fermentation process should essentially cease. Did you know there is a direct correlation between a healthy gut, and an overall healthy mind and body? I started the process a couple of months ago and now I have a lil SCOBY looking thing in my jar is there any way to use this SCOBY like we do with Kombucha to keep making apple cider vinegar? What we can do to give citrus taste touch? Always exercise due diligence before purchasing any product or service. Optional: Add a splash of finished organic apple cider vinegar (e.g. Clean jar – you can use any size jar (I have used a wide mouth quart jar and a half gallon pickle jar), Organic apple scraps – enough to fill your jar ¾ of the way full. Hmmm… I’m not sure if I’d add it to your other jar, but I wouldn’t toss it either. We use apple cider vinegar for a variety of things in the kitchen: Apple Cider Vinegar is also useful around the house: Yes! juice jars and stored it in my basement with my canning jars. Hate to waste and don’t have room for a dozen canning jars on my cupboard shelf. So much so, that you can catch us in the kitchen taking straight shots of raw, uber-healthy apple cider vinegar (or fire cider) on a regular basis! I just strained mine and I have the same situation, more like a thick syrup. I prefer to add no extra water so as not to weaken too much. Yes, sort of. We have apple trees, and they produced well this year. Also use brown sugar with no problems. Essentially, what this step is doing is making hard apple cider, the alcoholic drink.