Place the peels and apple cores in the fermentation jar.
Add the sugar, water, and mother of vinegar to the jar.
If desired, fill a small bowl with warm water. Add the yeast and let it stand for 10 minutes at room temperature. Add to the jar.
Mix well with the wooden spoon until the sugar is dissolved.
Cover with a breathable cloth and secure with a rubber band.
First Fermentation (With Peels)
Let the jar ferment out of direct sunlight at room temperature.
Every day for a fortnight, stir the mixture with a wooden spoon. Bubbles will appear in the mixture.
After 14 days, strain the mixture through a fine sieve to remove the peels. Squeeze the peels well to remove as much liquid as possible. Throw the apple peels into the compost.
Return the liquid to the jar and cover it with the cloth.
Second Fermentation (Without Peels)
Let it ferment at room temperature for at least one month.
Taste. When the vinegar is acidic enough, bottle in airtight containers. If desired, save about 2 cups of vinegar for your next recipe.
Notes
Vinegar can be stored at room temperature in an airtight bottle until the end of the universe.If you bottle your vinegar too quickly, it may be fizzy.If desired, age the vinegar in the bottle for 4 to 6 months in a cool place, away from direct sunlight. The vinegar will lose its sharpness and gain in flavour.
Have you tried it?Share and tag @revolutionfermentation!