Apple Scrap Vinegar
It can be made with small windfall apples, apples skins, or any imperfect apples that you don't know what to do with. This is a two stage fermentation. The first fermentation relies on the wild yeasts on the apples converting the sugars into alcohol. the second stage relies on Acetobacter bacteria converting the alcohol into acetic acid.
Ingredients
- 5-7 Medium apples, chopped
- 1/2 cup White sugar
- 5 cups Filtered water
- 2 tbsp Raw unpasteurized apple cider vinegar Optional
Instructions
- Place the chopped apples, sugar, and filtered water in a large jar. Mix thoroughly to dissolve the sugar. If using, add apple cider vinegar to jumpstart the fermentation.
- Put the lid on the jar. Leave the jar at room temperature, away from direct sunlight. Everyday, stir the jar to keep the surface moist and prevent mold from forming. Continue for 3 weeks.
- After a while you will notice bubbling in the mixture, and it will smell like alcohol. After 3 weeks, swap the jar lid with a rubber band and a paper towel. Acetobacter bacteria ferments alcohol into acetic acid in the presence of oxygen. Stir everyday to prevent mold.
- Allow it to ferment for 5 weeks. You will notice a sour vinegar flavour develop as it ferments.
- Strain out the apples, and bottle the vinegar. Keep in the fridge for long term storage.
Leave a Reply