Recipe Apple Cider Vinegar

 Recipe Apple Cider Vinegar (many thanks to Lian for sharing this recipe!)

Ingredients:

3.5 kg apples

12 L water

1.75 kg brown sugar

Method:

Roughly chop 3.5 kg apples (don't need to core them, but I usually cut out the codlin mothy bits). Place in a plastic or enamel container and add 12 litres water which has been boiled and allowed to cool. Allow to stand without a lid for 10 days, stirring daily.

Strain through cheesecloth and add 1.75 kg brown sugar. Cover with a cloth and leave till all fermentation stops. (You should notice the fermentation – it will froth up. That didn’t happen with one lot I made – too cool? I bottled it anyway, when I got sick of waiting, and it continued to ferment in the bottle. It was still good.)

Bottle and mature for at least 9 months. I make it every few years, and it's really nice in salad dressings etc.