Ingredients
- 2L of warm or hot water
- 100ml mother culture
- 1/3 cup lemon juice
- 2 cups sugar or 1 and 1/2 cups honey
- 5 apples sliced up (green, red or mixed)
- Optional
- 1/2-1 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1 dash cayenne pepper
Directions
Boil 2L of water, let the water cool down to luke warm temperature
Mix your ingredients in to the luke warm water, put the sliced apple in to the jar or jars, and lastly pour the liquid into the jar or jars covering up the apples, till the top.
Cover with cheesecloth, thin fabric or coffee filter and a rubber band or mason jar screw-top lid to prevent anything going into the fermenting apple cider vinegar.
Set in a warm dark place for 2 weeks. (Place on a warm surface, and cover with a tea towel. The smell is wonderful during this process.)
After 2 weeks, strain out the solids, pressing on them gently to extract extra liquid. (Taste the vinegar at this point. It is super delicious!! It’s basically a fermented apple cider!)
With the solids removed, you will be able to ferment in a smaller jar. Cover with fresh cheesecloth. Set the fermenting cider in a warm dark place for about 4 weeks.
The apple cider vinegar is complete when it has a strong apple cider vinegar smell and taste. Allow to ferment longer, if not.