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Fill the jar 3/4 full.
Add non-chlorinated water of choice leaving a 1 1/4-inch headspace.
Using an air bubble remover remove any air trapped between the apple scraps.
Gentle added the fermented weight. Adding more water to ensure that the fruit and weight are completely submerged.
Wipe the rim of the jar and place the paper coffee filter onto the jar. Secure the coffee filter with the ring.
Store in a cool dark location up to 2 - 4 weeks. At this point the fermenting process will have begun, and a sweet vinegary smell is present. Depending on the temperature during the fermenting process, a mother can form.
Strain the liquid into the swing top bottle using a fine mesh sieve and jar funnel.
Store the young apple cider vinegar in a cool dark location. Once a tart flavor is achieved, the ACV will be ready to be consumed.