DIY Maple Apple Cider Vinegar

Why Make Apple Cider Vinegar?

Homemade ACV is a super sustainable, no-waste way to repurpose apple scraps while paying just a fraction of the cost. It’s packed with enzymes, vitamins, and beneficial bacteria that support digestion, gut health, and much more (keep reading)!

Here are some key benefits of homemade ACV:

Gut Health: Adds healthy bacteria for digestion and gut balance.
Natural Detox: Supports kidney and liver function.
Immunity: Helps prevent colds and flu.
Weight Management: Can help fats break down during digrestion and decrease sugar cravings.
Household Use: Works as a natural all-purpose cleaner and even in as a produce wash

Fermentation Process

Understanding the two-step fermentation process is key to making great ACV:

During the first stage, natural sugars from the apples ferment which turns the apple mixture into an alcoholic cider. This stage is complete when there are no more bubbles and the liquid has a yeasty smell.
In the second stage, something called "acetobacter bacteria" turn the alcohol content into acetic acid. This step gives the vinegar its famous flavor. This process takes several weeks and results in a nutrient-rich ACV!

The Mother Of ACV

Raw (unpasturized) ACV contains a “mother,” AKA a cloudy, slimy disk packed with enzymes, probiotics, and good for the gut bacteria. It’s harmless and is very good for you! If you notice the mother growing on top of your ACV during fermentation, it’s a sign your vinegar is really doing well! Yay. It looks like a milky, slimy disk sitting on the top of your ACV. Similar to a kombucha scoby!

Many Uses

Homemade ACV is incredibly versatile. Here are some ideas for using your vinegar:

Health:
- Dilute 1 tablespoon in a glass of water to aid digestion or support detox.
- Add a spoonful to tea with honey to soothe the throat.
- Some even use it as a soothing skin tincture.
Home:
- Mix with water for a natural all-purpose cleaner.
- Use it as a rinse for fruits and vegetables to remove residue/pesticides.
- Add it to laundry as a natural fabric softener and odor remover.
Cooking:
- Drizzle over salads or use in marinades and dressings.
- Add to soups or stews for added tang.

Ingredients

1/2-gallon mason jar
1/4 cup maple syrup or honey
Cores and peels from 20 organic apples
Filtered water

Why Organic Apples?
Organic apples are essential to avoid spreading pesticides into your vinegar.

Instructions

Prepare the Jar: Add apple scraps to a clean 1/2-gallon mason jar, leaving about 1–2 inches of space at the top.
Add Sweetener: Pour 1/4 cup maple syrup or honey over the scraps. The sugar helps feed the natural bacteria and starts the fermenting process.
Add Water: Pour filtered water over the apple scraps. MAKE SURE they are completely submerged. Leave an inch or two of space at the top of your vessel.
Cover: Cover the jar with a cheesecloth or fermenting lids (I use a fermenting lid as shown in video. Not shown in video is the convenient attachment that allows for gasses to be released without burping) fastened with a rubber band or the jar’s rim. This keeps out any bugs that may want to feast on your ACV!
First Fermentation (3–4 Weeks): Place the jar in a warm and dark area for 3–4 weeks. Stir or shake daily to prevent mold from growing and make sure the apple scraps stay under the water. Look out for bubbles and cloudiness - this is a great sign of healthy fermentation!
Strain the Mixture: After 3–4 weeks, strain out the apple solids, leaving just the liquid. Discard the scraps or compost them.
Second Fermentation (3–4 Weeks): Return the strained liquid to the jar and cover it again with the cloth. Let it sit in the same warm, dark spot for another 3–4 weeks. During this stage, the alcohol will convert into vinegar. Taste it periodically to check for the desired acidity.
Store: Once it tastes like vinegar, transfer your ACV to a glass bottle or jar with a lid. Store in a cool, dark place. If unpasteurized, it will retain the mother and continue to develop over time.

Tips:

Submerging Scraps: Ensure all apple pieces are FULLY submerged to avoid mold. Use a fermentation weight or stir daily to push the scraps down.
Quality: Make sure apple scraps are organic and do not add any moldy or mushy scraps. They will go moldy and ruin the batch.
Signs of Fermentation: Bubbles, a cloudy appearance, and a slightly tangy smell indicate healthy fermentation.
Beware of Mold: If mold appears, the batch is no good - toss it and try again. Always ensure cleanliness and proper airflow.
Sweetness Ratio: Adjust the ratio of sweetener based on the jar size. Use 1/4 cup maple syrup for a 1/2-gallon jar or 2 tablespoons for a quart jar.
Temp: Keep the jar in a spot that’s warm (around 70–75°F) but away from direct sunlight.

FAQs:

Does ACV Need To Be Refrigerated?

No, it does NOT. The high acidity of vinegar acts as a natural preservative - it's shelf stable. Store your homemade ACV in a cool, dark place in an airtight glass container to keep quality.

How Long Is It Good For?

When stored properly in glass at room temperature it should keep it fresh for up to 2 years.

Does It Need To Be Burped After Fermentation Process?

Typically, it does not need to be burped during storage once the fermentation process is complete. Once the vinegar is strained and fully fermented, it becomes shelf-stable in its airtight glass and doesn’t produce gases.

HOWEVER, If your ACV still contains the "mother," it could continue to develop gas slightly over time, but this typically does not create enough pressure that needs to be released. Just make sure the container is sealed properly and stored in a cool, dark place to keep its quality for up to 2 years.

How Will I Know If My DIY ACV Has Gone Bad?

Properly stored apple cider vinegar is pretty shelf-stable, but it can go bad if contaminated with bacteria (read this scientific article explaining more). Signs that it has gone bad or spoiled include mold, fuzzy growth, a rotten or foul odor, drastic discoloration beyond natural cloudiness, or an "off" taste that is more sour than usual or metallic. Leaks or damage to the container could also lead to bacterial contamination. However, natural cloudiness, the "mother," or some sediment at the bottom of your vessel are normal.