How To Make Vinegar At Home

This fall we had an abundance of apples. So after we used up and froze as many as we could I decided it was a go on the vinegar.

I used chunks of apple, not fruit scraps, just because we had that many apples and we didn’t need to process any more whole ones. You can use just the cores and peels for this if you use the main part of the apple for something else. If I were to use cores, I would remove the seeds before I used them, just to be sure that they don’t break down in the vinegar and leach anything into it.

I cored and chopped enough to fill the jar put in a honey/water brine. I weighed down the apples with a regular drinking glass with a shooter glass inside that. Use anything that fits in the mouth of the jar you use. Make sure you use a glass or ceramic weight and not metal or wood.


It bubbled away for a little more than a week and started to smell like alcohol – the desired result of the first part of making vinegar.

I think I left it a little too long because the apples started to brown and some of the liquid evaporated from the jar. Below is the result of the this first part of the process. Here I am getting ready to filter the liquid through a linen cloth. This removes any pulp and residue from the liquid.


I thought it should be a bit clearer than it turned out, but the smell was right so I continued on with it. The picture below is the final liquid after the filtering.


I am storing it on a shelf in the corner of the kitchen out of the light in a glass casserole dish.

The mother of vinegar will settle out from the liquid. The “mother” is the substance that you would use to create new vinegar from just juice. It is slimy looking stuff, kind of like a jelly that will settle in the bottom of the bowl of vinegar.

To store in the fridge, it is necessary to put a cover on it I also re-strained it because there was more “mother” in the vinegar. I then covered the mother with some of the vinegar and put it back in the fridge.

There is a definite change in colour of the liquid. It has darkened quite a bit. Also, it seems that all of the vinegar is continually producing mother of vinegar if left long enough, which is OK from what I have learned.

I ended up with two cups of usable vinegar. Right now I am giving it to the dogs by the teaspoon with their meals, as it has benefits for them as well.


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10 responses to “How To Make Vinegar At Home”

  1. Darlene says :

    Awesome. You can make a lovely fermented ginger drink from raw apple cider vinegar. Never thought of making my own but will definitely try next year if the apple crop is good.

    Liked by 2 people

  2. Homesteading101 says :

    SUPA! Glad to hear that. I will try the drink at some point a well. Sounds great.


  3. feedinghangrymonsters says :

    fascinating! We just planted our apple trees this year and only got a few apples but in a few years I so want to try this!

    Liked by 1 person

  4. Homesteading101 says :


    Liked by 1 person

  5. The EcoFeminist says :

    Interesting… We always make ours with apple peels leftover from making applesauce…ACV is huge in our house and we use it both in the kitchen as well as put it in our ducks’ water 🙂


  6. Jestoni Sacay says :

    Wow! I’dd like to try this one… 🙂 This is nice. I love it ❤


  7. Homesteading101 says :

    Excellent. That is what we would have done if we needed more apples for our own use – use the peels. Since our apple crop was so large, we didn’t want them to just dog to the compost! Glad to hear that you use it regularly. We’ll start doing that too now.


  8. Homesteading101 says :


    Liked by 1 person

  9. Re-Farmer says :

    I look forward to how this turns out for you. Our “new” home has quite a few crabapple trees, and vinegar is something I want to try, too.

    Liked by 1 person

  10. JoytotheWorld says :

    Thanks for sharing😁

    Liked by 1 person

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