Homemade Raw Apple Cider Vinegar





  1. Place apple pieces into jar.
  2. Add enough sugar water to nearly fill the jar. (Be sure to leave enough room to add the ACV starter.)
  3. Add your apple cider vinegar to the jar.
  4. Cover with coffee filter/towel and secure with rubber band. Leave at room temperature for one week.
  5. After 1 week, strain out the fruit. Return to glass jar, cover, and allow to ferment for another two weeks. Stir every couple of days. When finished, transfer to a glass bottle of your choice.


  • Make sure before you start the process that your apples are well-washed. You may use bruised or browned fruit but not moldy fruit.
  • You will want to use organic apples; any pesticides will affect the culture.
  • After a while you will start to notice a strange, rubbery blob forming at the top of your vinegar - it's forming its own mother! That is a good sign. ????
  • You can use your favorite granulated sweetener to make the sugar-water, but it has to be an actual sugar. (No stevia, xylitol, etc.) This can be pure white sugar or a less-processed sugar like sucanat. It's there to feed the yeast and will be consumed by the time it turns to vinegar.
  • You can use raw honey but since the honey has its own mix of microbes, it will change the culture a bit. It might take longer as well. (I have never tried it.)
  • Different varieties of apples make different-tasting cider. I use Gala, but I bet a tart apple like a Granny Smith would be amazing.
  • You can actually do this with many different types of fruit! Try it with organic peaches, pears, cherries, pineapple, grapes, etc.
  • If you end up with a moldy batch, toss it, no exceptions. Try using more ACV as a starter next time.
  • Homemade vinegars vary in strength. You can expect a homemade vinegar like this one to be around 6 percent acetic acid or stronger.
  • You can re-use old glass ACV bottles to keep it in when it's finished. I also love using glass swing-top bottles. Using a non-metal lid is preferred; vinegar corrodes metal.

Recipe by The Humbled Homemaker at