Directions

1. Add sugar, apple peels and cores to a quart sized, sterilized mason jar. 

2. Fill with warm water.  Make sure apple scraps are below the water line. I like to weigh mine down with a flat, non-porous ramekin.

3. Cover with a fermentation lid or with cheesecloth and a screwband.

4. Let rest for 2 weeks in a dry, dark place.  After two weeks, strain and remove the apple scraps and compost. 

5. Strain through a coffee filter or butter cloth to remove fine sediment, then cover and let sit an additional 2 weeks. 

6. After four weeks your vinegar is ready!  If you would like it more sour and fermented let it sit until it reaches the desired flavor.