🍎How to Make Your Own Apple Cider Vinegar at Home (Using Apple Scraps!)

Why Make It Yourself?

If you’ve ever made applesauce, pie, or just enjoyed fresh apples, you’ve probably tossed out the peels and cores. But what if you could turn those scraps into something healthy and useful? Making your own apple cider vinegar (ACV) at home is surprisingly easy, sustainable, and satisfying. Homemade ACV can be just as potent as store-bought—and it’s free of additives or pasteurization, meaning it can develop its own healthy “mother.” Plus, it’s a great way to reduce food waste.

What You’ll Need

Ingredients:

• Apple scraps (cores, peels, bruised pieces – organic if possible)
• 1–2 tablespoons sugar (per quart of water)
• Filtered water (non-chlorinated)
• 1 tbsp raw, unfiltered ACV with the “mother” (optional, to speed the process)

Supplies:

• Clean wide-mouth jar (quart or larger)
• Cheesecloth or coffee filter + rubber band
• A dark, room-temperature spot

The Basic Recipe

1. Fill your jar about ¾ of the way with apple scraps.
2. Dissolve sugar in water (1–2 tbsp per quart), then pour it over the apples until fully covered.
3. Add a splash of raw ACV (optional).
4. Cover the jar with cheesecloth and secure with a rubber band.
5. Place in a dark, warm spot (60–80°F or 15–27°C).
6. Stir daily to prevent mold and ensure even fermentation.

Fermentation Timeline

• 1–2 weeks: Apple scraps will ferment and sink. Strain them out and return liquid to the jar.
• 3–4 more weeks: Let the liquid continue fermenting until it smells and tastes like vinegar. A cloudy "mother" blob may form—that’s good!

pH Testing Tips

• Use pH strips or a digital pH meter.
• Finished ACV should have a pH between 2.5 and 3.5.
• If pH is too high (above 4.0), let it ferment longer or add a splash of raw vinegar.

Storage

Once tart and acidic, cap your vinegar and store in a cool dark place or fridge. It will last for months!

Our Favorite Fire Tonics

If you’ve been hanging out at the farm stand or poking around our little online shop, you probably already know—we’re big fans of earth-grown remedies around here. And if I had to pick one pantry staple that’s earned its keep over the years, it’s hands-down apple cider vinegar. But not just any vinegar... I’m talking about the bold, botanical-infused magic that is Fire Tonic, made by our friends at Wildfire Elixirs.

The Fighter

Our winter warrior. Packed with ginger, turmeric, garlic, elderberry, reishi, and hot peppers. It’s spicy and grounding—our go-to for colds.

The Lungs

Allergy season support! Mullein, thyme, and lungwort help keep our airways clear and happy.

The Digest

After a heavy meal, this blend of fennel, peppermint, and lemon balm is a life-saver for the gut.

🌿 How We Use It

• Morning Ritual: Tablespoon in warm lemon water.
• Midday Boost: A straight shot (diluted if needed).
• After Dinner: The Digest for tummy ease.
• At First Sign of Sniffles: The Fighter with juice.

Thanks for supporting our small farm and believing in the power of nature. We love sharing what works for our family in hopes it brings a little extra light and healing to yours.

With love and goat kisses,
– The Hippie Farmer