Apple cider vinegar (ACV) is a versatile and health-boosting ingredient used in cooking, cleaning, and natural remedies. Making it at home is simple, cost-effective, and ensures a pure, unpasteurized product with the “mother” intact—a colony of beneficial bacteria and enzymes.
In this comprehensive guide, we’ll walk you through how to make apple cider vinegars step-by-step, including the best apples to use, fermentation tips, and troubleshooting common issues.
Must Check: Apple Cider Vinegar: Benefits, Uses, and Side Effects
Why Make Apple Cider Vinegar at Home?
Store-bought ACV often contains additives or is pasteurized, which kills beneficial probiotics. Homemade apple cider vinegars retains:
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The “mother” (rich in probiotics and enzymes)
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Natural flavors (no preservatives or artificial ingredients)
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Higher nutrient content (acetic acid, vitamins, and minerals)
Plus, DIY ACV is cheaper and reduces food waste by using apple scraps!
Ingredients & Equipment Needed
Ingredients:
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Apples (organic preferred, any variety)
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Sugar (optional, helps fermentation)
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Filtered water (chlorine-free)
Equipment:
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Glass jar (wide-mouth, 1-quart or larger)
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Cheesecloth or coffee filter
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Rubber band or string
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Wooden spoon (avoid metal, which can react)
Step-by-Step Guide to Making Apple Cider Vinegars
1. Choose the Right Apples
Any apple variety works, but:
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Sweet apples (Fuji, Gala) produce milder vinegar.
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Tart apples (Granny Smith) yield a tangier flavor.
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Organic apples reduce pesticide exposure.
You can also use apple scraps (peels and cores) instead of whole apples.
2. Prepare the Apples
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Wash apples thoroughly.
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Chop into small pieces (or use peels/cores).
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Fill the jar ¾ full with apple pieces.
3. Add Sugar (Optional)
Sugar speeds up fermentation by feeding yeast.
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Dissolve 1-2 tbsp sugar in 1 cup warm water.
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Pour over apples until fully submerged.
4. Cover & Ferment
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Cover the jar with cheesecloth (secured with a rubber band).
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Store in a dark, warm place (65–80°F / 18–27°C).
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Stir daily with a wooden spoon to prevent mold.
5. Strain & Second Fermentation
After 1-2 weeks:
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Strain out apple pieces.
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Return liquid to the jar, cover again.
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Ferment for 3-6 more weeks until sour and cloudy.
6. Test & Store
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Taste for tanginess (like store-bought ACV).
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Once ready, seal with a lid and refrigerate.
Troubleshooting Common Issues
Mold Growth
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Cause: Apples exposed to air.
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Fix: Stir daily, keep apples submerged.
Slow Fermentation
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Cause: Cold temperature or lack of sugar.
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Fix: Move to a warmer spot, add a bit more sugar.
Vinegar Too Weak Make Apple Cider Vinegar
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Cause: Not fermented long enough.
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Fix: Extend fermentation by 1-2 weeks.
Uses for Homemade Apple Cider Vinegar
Health Benefits Make Apple Cider Vinegar
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Digestive aid (1 tbsp in water before meals)
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Blood sugar control (studies suggest ACV helps insulin sensitivity)
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Skin toner (diluted for acne treatment)
Household Uses Make Apple Cider Vinegar
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Natural cleaner (mixed with water)
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Weed killer (undiluted on unwanted plants)
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Pet care (flea repellent when diluted)
FAQs About Making Apple Cider Vinegar
1. How long does homemade ACV last?
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Indefinitely if stored properly (refrigeration extends freshness).
2. Can I use store-bought apple juice?
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Yes, but ensure it’s unpasteurized & preservative-free.
3. Why is my vinegar slimy?
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The “mother” forms a gel-like layer—this is normal and beneficial!
Conclusion
Learning how to make apple cider vinegar at home is easy, economical, and rewarding. With just apples, water, and patience, you can create a probiotic-rich vinegar perfect for health, cooking, and cleaning.
Ready to try? Follow this guide, and soon you’ll have your own batch of homemade ACV—free from additives and full of benefits!