Easy Recipe!!
You will need: A wide mouth glass mason jar, 5-6 Red Sweet Apples or 8 apple cores and peels, a scoby (can use from next batch if don’t have), 1/3c Raw Apple Cider Vinegar w mother, 2 tablespoons honey, Filtered water, measuring spoons, cheesecloth or coffee filter, rubber band.
I started with a scoby, from a Braggs ACV raw with mother. The scoby looks like a round, clear disc (the consistency of a jelly fish) It pours right out of the bottle into a bowl, then I scooped it into my wide mouth mason jar. Add 1/3 cup Braggs (bc homemade ACV tends to be weaker). Add 2 big tablespoons raw, local honey (or use sugar). Cut 5-6 red sweet apples (don’t use green for acv) You can use the core and peels if you’ve made a pie! I used the whole apples cut into pieces. Leave on the counter until they start turning brown, then pack into the mason jar-on top of the scoby, honey & acv. After the apples are packed, add filtered water to the shoulder of the jar. I used distilled. I placed a glass pickle pebble on top to weight it down, but that was not called for in the recipe. Place cheesecloth or unbleached coffee filter over the jar with a rubber band and place in a dark, cooler cabinet space. I read to shake the jar around every few days. I’ll prob move once or twice a week. After 2-3 weeks I’ll start tasting to see if it has become like Cider. As it ferments, it should taste like the Apple Cider Vinegar from the store! It may not be as pungeant, just keep testing until it’s ready! Now I did read around 2-3 weeks to strain your batch and place the strained ACV back into the pantry for another 4 weeks! I heard sugar works better than honey, but I used a Scoby hoping that would help. The bubbles are the start of the fermentation process. For stirring use a wooden spoon & stainless steel for filtering!
I’ll keep you posted on mine! PS Kahm Yeast is something seen a lot of times in fermenting. It looks like little pieces of white wax on top of your fermenting veggies. Kahm yeast is not a type of mold, but rather an aerobic yeast that forms when the sugar is used up and the PH of the ferment drops because of lactic acid formation. Certain vegetables are more prone to getting kahm yeast, particularly if they are sweeter like beets, carrots and peppers.
One of these is what a “scoby” looks like…also used in Kambucha!
Handyman: cvphandyman.com 