How Do You Make Apple Cider Vinegar at Home?

Introduction to Homemade Apple Cider Vinegar

We’re thrilled to share this guest blog post written by Allison from Hillside Homesteader, who generously offered her experience and wisdom on making homemade apple cider vinegar (ACV). Allison is a true homesteading pro, and her step-by-step guide makes it easy to see why ACV is a must-have in every homesteader’s pantry. From her great-grandma Erma’s influence to her own zero-waste approach using apple scraps, Allison’s passion and practicality shine through. Whether you’re new to fermenting or just looking to try something new in the kitchen, this guide will walk you through the simple, satisfying process of making your own ACV at home.

Why You Should Make Apple Cider Vinegar at Home

It’s not a secret that homesteaders love apple cider vinegar.  We use it for everything! My great grandma, Erma, used ACV for so many things and as a kid I would watch her…it’s one of those things that really stuck with me. I have made apple cider cleaning solutions, salad dressings and I even feed it to my chickens for a healthy digestive system!  It can be used for so many things and seems to be my magical cure-all around here.  BUT, did you how that it’s practically free to make at home? The recipe is as simple as could be, all you need is apple scraps, water, sugar and patience.

There are several different methods that people use to make their own apple cider vinegar (ACV), but today I will be teaching you to make it using scraps. I love using the scraps to make ACV because I use apples for so many other things like pies or dehydrated apple chips and I don’t like anything to go to waste.  I use the “waste” like the cores and skins to make my #1 homestead must-have, ACV.

ACV is a versatile and healthy addition to your pantry. Making it at home is not only cost-effective but also allows you to control the ingredients and ensure a natural, unfiltered product. Plus, it’s a fun and rewarding fermentation project! You will need:

Essential Ingredients and Equipment for Homemade Apple Cider Vinegar

Ingredients Needed for Apple Cider Vinegar at Home

• Apples: About 2-3 pounds of washed apples (scraps, cores, and peels are great, or chopped apples)
• Water
• Sugar: 2-4 tablespoons of cane sugar

*Mother of Vinegar: A piece of unpasteurized ACV with the “mother” (optional, to speed up the process; otherwise, it will form naturally). The mother is a gelatinous blob that forms on the top of your vinegar.  I typically just leave it in my vinegar jars but you can also remove it once the vinegar is made.

Equipment for Crafting Your Own Apple Cider Vinegar

• Large Glass Jar: Wide-mouth jar is best (at least 1/2 gallon)
• Cloth Cover: Cheesecloth, muslin, or tightly woven cloth
• Rubber Band: To secure the cloth cover
• Wooden Spoon: For stirring
• Bottles: For storing the finished vinegar

Step-by-Step Guide: How to Make Apple Cider Vinegar at Home

1. Prepare the Apples: Chop the apples (if using whole apples) into small pieces. You can use apple scraps (cores, peels) for a zero-waste option.
2. Combine Ingredients: Place the apples in the glass jar. Add the sugar and enough water to cover the apples, leaving about an inch of headspace at the top of the jar.
3. Cover and Secure: Cover the mouth of the jar with the cloth cover and secure it with a rubber band. This allows air to circulate while keeping out fruit flies.
4. First Fermentation (Alcoholic Fermentation): Store the jar in a dark, room-temperature place (65-80°F or 18-27°C) for 2-3 weeks. Stir the mixture every few days to prevent mold growth and submerge the apples. You’ll see bubbles and may smell alcohol, which is normal.
5. Strain the Solids: After 2-3 weeks, strain the liquid through a cheesecloth into a clean jar, discarding the apple solids.
6. Second Fermentation (Acetic Fermentation): Cover the jar with the cloth and rubber band again. If you have a “mother,” add it to the jar. Let the mixture sit in a dark, room-temperature place for another 3-6 weeks, or longer. Taste it periodically. It will gradually turn into vinegar.
7. Check for Acidity: The vinegar is ready when it has a strong, vinegary smell and taste. You can use pH strips to test the acidity; it should be below 3.0.
8. Bottle and Store: Once the vinegar reaches the desired acidity, remove any “mother” that has formed (you can save it to start another batch). Bottle the vinegar in clean glass bottles, leaving a little headspace. Store in a cool, dark place.

Once bottled, homemade apple cider vinegar has a long shelf life. Store it in a cool, dark place, like a pantry or cupboard. You may notice a “mother” forming in the bottle over time; this is perfectly normal and a sign of live cultures. The vinegar does not need to be refrigerated but you can refrigerate it if it makes you feel more comfortable.

Uses for Homemade Apple Cider Vinegar

Now that you know how to make your very own ACV, I will leave you with a list of everyday ways that it can be used.

• To lower blood sugar
• To help you feel full
• To preserve food
• As a deodorizer
• To make salad dressing
• To make an all-purpose cleaner
• To soothe a sore throat
• As a facial toner
• To trap fruit flies
• To boil better eggs
• As a marinade
• To wash fruits and veggies
• In the bath
• As a hair cleanser
• As a dandruff treatment
• As a weed killer
• As a mouthwash
• To clean your toothbrush
• To treat acne
• To get rid of warts and skintags
• As a deodorant
• To get rid of fleas

Honestly I could go on forever…

I hope you enjoy making your own ACV and discovering its many uses!

-Allison