Homemade Apple Cider Vinegar

Steps

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1. 1
   Clean the apples, remove the cores, and press them using a slow juicer to obtain 4 liters of fresh apple juice.
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2. 2
   Use a refractometer to measure the sugar content of the apple juice and calculate the additional sugar needed to reach 8–9% alcohol by volume. Add 200 g of sugar to the juice and stir until dissolved.
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3. 3
   Soak 1.5 g of dry yeast in a little water for about 20 minutes, then add it to the apple juice and stir well.
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4. 4
   Pour the mixture into a clean fermentation vessel and fit an airlock (one-way valve) to allow CO₂ to escape while preventing outside air from entering. Place in a warm spot (20–22°C) away from direct sunlight and let ferment for approximately 2 weeks until fermentation is completely finished.
   ▶ ≈4:53
5. 5
   Once fermentation is complete (indicated by the airlock no longer bubbling), strain the cider through fine muslin cloth into a clean container, leaving the sediment behind.
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6. 6
   Add 800 ml of unpasteurized natural apple vinegar to the cider as a culture starter, using a ratio of 20% of the total liquid volume.
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7. 7
   Cover the container with cheesecloth or a clean kitchen towel to allow oxygen to reach the surface (essential for acetic acid fermentation) while keeping dust out.
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8. 8
   Place the container in a warm location (20–25°C) away from direct sunlight and let it stand for 2–3 months to undergo acetous fermentation. A vinegar mother may or may not form during this time.
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9. 9
   After 3 months, the vinegar will have clarified. Strain it again through fine cloth to remove any accumulated yeast sediment from the bottom, leaving clear liquid.
   ▶ ≈8:27
10. 10
    Transfer the finished vinegar into sterilized bottles and seal. Store at room temperature or refrigerate; it does not require refrigeration after opening and will continue to improve in flavor over years of storage.
    ▶ ≈9:02