Step 1

Fill the jar 3/4 full.

Step 2

Add non-chlorinated water of choice leaving a 1 1/4-inch headspace.

Step 3

Using an air bubble remover remove any air trapped between the apple scraps.

Step 4

Gentle added the fermented weight. Adding more water to ensure that the fruit and weight are completely submerged.

Step 5

Wipe the rim of the jar and place the paper coffee filter onto the jar. Secure the coffee filter with the ring.

Step 6

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.

Step 7

Strain the liquid into the swing top bottle using a fine mesh sieve and jar funnel.

Step 8

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.