Method

You’ll need a large tall preserving jar without the rubber seal. Chop unpeeled apples into chunks and place in your jar. Dissolve the sugar into a small amount of warmed Spring water and add to the apples and fill the jar to the top with more cold Spring water. Close the lid with the clamp but without the rubber seal. Here the apples, spring water and sugar are left to ferment using only the wild yeasts present on and in the apples. Here, Pink Lady and Granny Smith are used. You can use any apple you like, even bruised ‘fallers’. The first process here is anaerobic production of ‘cider’. After two weeks use a stick blender to break up the apples and leave for two or three more days. After two or three days strain through a muslin cloth or clean tea towel. Add a tablespoon or two of organic ACV with ‘mother’. Place back in the cleaned jar and this time close the lid without clamping. Now the aerobic production of the vinegar begins. It will take a further month and then last indefinitely. To make another batch just save some of the first as your ‘starter’.