How to Make Homemade Apple Cider Vinegar

Did you also know that it is incredibly easy to make homemade apple cider vinegar your own at home? You can use whole bruised apples that no one wants to eat or cores and peels left from canning apples or whipping up apples to make these Apple Pie Wontons.

apple scraps with a glass on top of text that says homemade apple cider vinegar with a glass jar full of apple scraps that are fermenting on the bottom

If you already have a bottle of raw Apple Cider Vinegar in your pantry, undoubtedly, you know some of the amazing uses and benefits it is -great for a sore throat, makes a wonderful natural hair conditioner, a tasty salad dressing base, an effective flea shampoo ingredient, and countless other things.    

While there is nothing at all wrong with a good quality store bought apple cider vinegar that is raw, unfiltered, and unrefined this one is free and remarkably tastes 10x better than the bottle that comes with a label from your local grocery store. It’s a good idea to always have 1 jar in the process of fermenting so that you always have some on hand.

What do you need to make homemade Apple Cider Vinegar

  • Distilled water
  • Organic apples or apple scraps
  • 1 Tbsp. raw sugar
  • 1 quart mason jar
  • lid/ring
  • cheesecloth

How to make your own Homemade Apple Cider Vinegar

Use the peels, cores, and apple scraps left over after making apple pie filling to help fill your jar.

homemade apple scrap apple cider vinegar

If you are starting from whole apples wash them well, cut into ⅛’s.

Stuff clean quart jar with apple quarters or peels and cores.

Pour distilled water over the top to completely cover your peels.

Add sugar and give it a gentle stir.

adding sugar to apple scraps in a glass jar to create homemade apple cider vinegar

Place a piece of cheesecloth over the top of jar opening, put ring in place.

Put your jar in a cool dark place like a cupboard and ignore it for 2 weeks.

When do you strain homemade apple cider vinegar

After about 2 weeks, strain out the large pieces, recover with cheesecloth and put back in cupboard.

Stir the mixture every day for 4 weeks (if you miss a day or two it’s not going to ruin it). Your apple cider vinegar is ready when it has a strong smell and tangy flavor.

Things are floating in my apple cider vinegar

You will notice some brown sediment and perhaps a jelly-like blob on top, this is the mother and is perfectly normal. It makes for excellent quality apple cider vinegar.

Do you refrigerate apple cider vinegar

No, apple cider vinegar does not need to be in the refrigerator. Store homemade apple cider vinegar in a cool dark place, like a cabinet.

While you can use your homemade apple cider vinegar for many things I would avoid using it for canning, as canning requires an acidity of 5% and you just can’t tell with homemade.

apple scraps in a glass jar fermenting to make apple cider vinegar with the mother

Video on how to make apple cider vinegar with mother

31 thoughts on “How to Make Homemade Apple Cider Vinegar”

  1. This is so amazing! I never even thought of making my own before! I can’t wait for the apples to come in season around here so I can make some! Pinned for later. 🙂

  2. I’ve never heard of trying this before. I am in the thick of making all things apples. What keeps this from going bad? Thanks for sharing on Family Joy Blog Link-up. Please come back and join us again! Remember to leave your host a comment to increase the chance of being featured.

    1. Hi Marcie! You don’t need it. Just make sure whatever you use breathes. Thanks so much for checking out the post. It really is easy to make your own.

  3. I’m harvesting apples from my trees now, so this will be fun to try. Thank you for the easy-to-follow instructions! It never occurred to me to try making my own.

  4. Hey! Congrats! Come over Sunday and grab our featured button at Family Joy blog linkup! I chose you for the extra feature I do just on my blog for readers that leave a comment!

  5. And I just made apple pies and threw the cores and peels away! Ach, well , next time. I have such trouble with sweet/fruit flies. Does this draw them?

    1. Don’t feel bad Amanda I did too before I realized I could make my own. I’m on my second batch and I’ve not had any issues so far. Now that we are talking about it I’ll probably go in there and find a brood of them. If they show up I’ll come let you know.

  6. Thanks this looks great just have 2 questions. Do I refrigerate when it’s finished and do I leave “MOTHER” in or take it out? Tia- Katie

    1. Hi Katie! First thanks so much for reading and commenting on my post. ❤️ You do not have to put it in the fridge. And you can do either on the mother.

  7. What do you mean by straining out the big pieces? Do you pour the water mixture through the cheese cloth? Is the mother already in there? Thanks! I’m novice at this!

    1. Hi Brieann. Yes you want to strain it through the cheesecloth. That will get out the big pieces like the core, peels, and seeds. ❤️

  8. Would this recipe work if the apple peals had been frozen? I have a lot of apples from a few trees in my yard and am trying to figure out how to prolong the use of as many as possible. I already froze apple pie filling but I was hoping to have a “reserve” for making my own ACV through the winter.

  9. Does it matter what kind of apples you use, is one variety better than another? Also, will it work if they just got too ripe to use for anything else before I picked them? Thanks for a great pin!

    1. Hi Jon! Thanks so much for stopping by and commenting. It doesn’t matter on the variety. I would try to use organic if possible.

    1. Hi Amber! Thank you for question. I sometimes end up with this brownish crud on mine. I just skim it off and give the apples a quick stir. If that makes you uncomfortable, just start a new batch. ❤️

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