Step 1

Mix the apple juice with the vinegar in a glass jar. Shake the bottle of vinegar to mix the mother into the vinegar before measuring it out.

Step 2

Cover the jar with a breathable cotton cloth firmly attached with a rubber band or a mason jar ring to keep the fruit flies out. It’s important to let the vinegar have access to oxygen to properly ferment, so don’t cap it with an airlock or pickle pipe.

Step 3

Leave the vinegar to culture in a dark location for at least 2 months. There’s no need to stir or check on the vinegar.

Step 4

After 2 months, taste it. It should taste sour, like vinegar! If it’s not quite there, let it ferment for a bit longer.

Step 5

Pour the finished vinegar into a bottle or a clean jar for long-term storage and use. Store at room temperature in a dark location. It will continue to develop the flavor as it ages. And the acidity is a great preservative. So homemade vinegar should last for several years.