• Cover the jar with cheesecloth and secure it with a rubber band. This prevents dust or insects from entering while allowing airflow.
• Store the jar in a warm, dark place (around 60–80°F or 15–27°C).
Step 4: Alcoholic Fermentation
• After a few days, bubbles will start to form — a sign that alcoholic fermentation is underway. Stir the mixture once daily to prevent mold.
• Within 1–2 weeks, the liquid will smell like cider, indicating the conversion of sugars into alcohol.
Step 5: Acetic Fermentation
• Let the mixture sit undisturbed for 3–4 weeks. During this phase, acetic acid bacteria convert alcohol into acetic acid.
• A gelatinous layer called the « mother of vinegar » may form on the surface. This is a natural byproduct and can be used to start future vinegar batches.
Step 6: Strain and Store
• Once the vinegar smells tangy and tastes acidic, strain out the apple solids.
• Pour the liquid into clean bottles, seal tightly, and store in a cool, dark place. The flavor will continue to develop over time.
Vinegar’s Many Uses
• In the Kitchen: Beyond salads and marinades, vinegar tenderizes meat, balances flavors, and preserves food.
• Cleaning: Its acidity cuts through grease, removes limescale, and acts as a natural disinfectant.
• Gardening: Diluted vinegar deters pests and neutralizes weeds without harming the environment.
• Health and Wellness: Some people use it to aid digestion or soothe sore throats, though medical advice is recommended before use.
Conclusion
Making vinegar at home is not only easy but also deeply rewarding. You gain a natural, multi-purpose product while reducing food waste by using apple scraps. Whether enhancing dishes, disinfecting surfaces, or caring for your plants, this ancient liquid proves itself as a true household hero. So why not try making your own batch and experience the wonders of homemade vinegar?
