Step 1

Clean a quart jar very well and let air dry.

Step 2

Fill the jar ¾ full with apple scraps. If you are using whole apples, roughly chop them up before you put them in the jar.

Step 3

Dissolve the cane sugar into the cup of water.

Step 4

Pour sugar water over the apples until they are completely submerged. Add a little additional water if needed to make sure the apples are covered.

Step 5

Weigh down the apples with a fermentation weight or with the small glass jar. Any apples that are exposed to the air could mold.

Step 6

Cover with the cheesecloth or coffee filter and secure with the rubber band.

Step 7

Store in a dark place at room temperature. I put mine in a cabinet in the kitchen.

Step 8

Leave it for approximately 3 weeks. Check on it every few days to make sure the apples are staying under the water and to make sure no mold is growing.

Step 9

After 3 weeks, it will still smell fairly sweet. Strain the apples pieces out and return the liquid to the jar. Compost the scraps.

Step 10

Recover and put the jar back in a dark spot for another 3-4 weeks, stirring every few days.

Step 11

When the ACV has reached the "tartness" you like you can put a lid on it or transfer it to a different jar with a lid and start using it!