Apple Cider Vinegar (Apple Scrap Vinegar to be more exact)

Every autumn, hundreds of apples finally come to full fruition, dropping by the dozens. (For help finding and identifying apples to forage, please visit the Apple Identification page.). Apple pies, apple crisp, applesauce…. but still more apples. Another amazing way to use the apples is apple scrap vinegar. The vinegar can be used for recipes or for cleaning agents, but has a full spectrum flavor that would be a shame to let go to waste.

You can either chunk up whole apples or use just the skins and cores of apples from your previously used apples. Regardless, it is best to ensure your apples are clean and free of rot, bugs, or any chemical sprays (something to be sure to ask if you are using a neighbor overflowing with apples).

Once you have your apples gathered, you can chunk up the clean apple pieces into pieces (size doesn’t matter much, but just to ease its placement into their glass containers you choose to use.

• Fill glass jar 3/4 full with apple pieces
• Dissolve one tablespoon of sugar per one cup of water.
• Cover the apples with the sugar water mix until all apples are covered, but leaving some head room space on top (and enough space to counteract the weights you will be using in next step)
• Place fermenting weights atop of apples in the sugar water in each jar to keep apple pieces down (apples touching air will perish and bring unwanted fermentation)
• Cover each jar with a cloth for breathing, but to protect anything from getting in.
• Store somewhere safe, out of sunlight for 2 weeks, stirring occasionally and skimming off any “scum” forming during the 2 weeks
• After 2 weeks have passed, strain liquid off and get rid of solids.
• Return the honey colored liquid back to the glass containers, ensuring no mold started growing (clean up if so) and continue same fermenting process for another 2 to 4 weeks (until a taste test reveals the right tang you’re looking for)
• Store in dark glass container. If your product contains a creamy white colored disc that forms with a nearly rubbery consistency: Congratulations! This is scobi, the starter for future vinegar or kombucha. You can leave it in the product, or remove.
• Enjoy your apple scrap vinegar in making dressings, condiments, or in place of vinegar in recipes of your choice.