Apple cider vinegar: how is it done?

  Recipes   |     18-03-2020   -     Editorial Team

A clever way to use our beloved apples? Just make vinegar.
In fact, apple cider vinegar can be utilised not only as dressing, but also for hygiene at home and for beauty makeup.

Creating our own high quality apple cider vinegar is much easier than you’d think, and is also very cheap. It is true that you can also get it cheap at the supermarket, but using a home-made apple cider vinegar gives you the certainty of having a high quality product that ensures great results.

Before starting to prepare the apple cider vinegar, make sure to have:

  • 2 kg sweet apples
  • 2 large glass jars
  • 1 balloon
  • 1 glass bottle (1 litre)

Initial tip: Choosing high quality apples is important to obtain an excellent product. In addition, using different varieties of apples, for instance, combining sweet apples with sourer varieties, will give a more structured flavour to the apple cider vinegar.


STEP 1: Extract the juice.

The first thing to do is to choose the apples: these have to be without blemishes and not mouldy. Organic apples are the best to use, since they are cultivated without pesticides or chemical products. The more apples are used, the larger the quantity of vinegar obtained.

  • Wash the apples carefully under water, then peel and core them.
  • Process the apple flesh using a juice extractor until you have obtained 1 litre of apple juice.


STEP 2: Fermented apple juice.

  • Pour the apple juice in a large glass jar. It is better to sterilise the jar. Make sure to leave some space for fermentation by only filling half of the jar.
  • Seal the jar using a non-inflated balloon: this will seal the jar and the oxygen will not be able to penetrate inside, whilst also leaving space for the fermentation gasses to expand.
  • Let it ferment for 4–6 weeks at a temperature between 18 and 20 °C and keep out of direct sunlight.
  • Now you can begin with the acidification process by pouring the fermented apple juice into another jar.

Tip: You will have to use sweet apples to make apple cider vinegar. If the apples are still unripe, it is better to add some sugar. Furthermore, you can leave some skin on the apple before processing it to speed up the fermentation process.


STEP 3: Apple cider vinegar.

  • Pour the fermented apple juice in another large glass jar and keep it in a warm place (for example near the stove), always out of direct sunlight. Let it rest for three days covered by a clean cloth.
  • Remove the cloth after three days. At this point, it is extremely important to keep a constant temperature to preserve the quality of the product.
  • Stir the blend once a day to preserve the thin film that has formed.


Eventually, filter the apple cider vinegar and keep it in a bottle, better if it is sterilised and the glass is dark. Now you have your own organic, home-made high-quality apple cider vinegar!

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