You won’t believe how easy it is to make homemade apple cider vinegar from apple scraps. It’s so good for you, and it costs less than a penny per tablespoon.
I love turning trash into treasure, and this apple cider vinegar recipe is an example of that. When I recently read that you can make your own vinegar from apple scraps, I knew I wanted to try it.
Apple cider vinegar has so many uses, including salad dressing and turning milk into buttermilk. Some people swear by it as a digestive aid, a skin care product, and a hair conditioner (see this Apple Cider Vinegar
book). It costs next to nothing to make, and it doesn’t require any work. If you can make a spot for the jar on your counter, you can make this recipe.
Apple scraps soaking in honey water
The bubbles show the fermentation process after one week.
Homemade Apple Cider Vinegar Process
To make your own apple cider vinegar, submerge apple scraps in water and mix in a little sugar or honey. The mixture will sit at room temperature for couple weeks to get the process started.
After a few weeks, the scraps get strained out and the vinegar sits at room temperature for at least another month. Eventually, it will begin to taste like the ACV you can buy at the store.
Here’s a short video showing the simple process of making homemade vinegar:
Apple Cider Vinegar
Ingredients
- Cores and peels from 6-8 apples ideally organic
- 2 tbs honey or sugar
- Water to cover
Instructions
- After you use the apples to make a wonderful apple treat (such as apple pie bread), place the cores and peels in a large, wide-mouthed jar. I use a 4-cup jar, but you can adjust the size of the jar to the amount of apple scraps you're using.
- Cover the scraps with water and stir in the honey or sugar.
- Place a paper towel on top of the jar, and secure it with a band.
- Let the mixture soak for 2 weeks at room temperature (I use the back of a cabinet shelf), and then strain out the liquid. Discard the solids.
- Return the liquid to the jar and cover it again with a paper towel and band. Leave it for 4 more weeks, stirring daily.
- Taste it and see if it has the acidity you would like. If it does, transfer it to a covered bottle for storage. If not, leave it in the wide-mouthed jar for a little while longer, checking every few days.
Nutrition Estimate
Apple Cider Vinegar Recipe Price Breakdown
I don’t assign a price to water in my recipes, and since apple scraps are usually discarded, this vinegar costs just $.30 to make, or $.10 a cup. That’s less than a penny per tablespoon. It’s a wonderful flavor on salad and a helpful digestive aid.
Check out my homemade coconut milk for another great affordable DIY recipe!
Stephanie says
I’m on my second fermentation but I split the batch into 2 separate jars. One looks normal and is starting to smell like ACV. The other is turning pink and smelling sweeter. Is this second batch awry?
Annemarie says
Stephanie, I haven’t had that experience with splitting a batch, so I’m not sure. You could give it more time and see if it starts to smell like vinegar. I have had colors ranging from pink to brown depending on the color of the apple skin.
JanRenae says
I’m going to try this with my kids, as soon as we get moved. Now I’ve got to get my hands on a narrow mouth canning jar
Jenny says
I am trying this bit today when I went to discard the apple scraps some on the top were moldy. Just wondering what I did wrong? Not enough water covering. Any help wold be appreciated. Thanks.
Annemarie says
Jenny, you can avoid the mold by using a jar that gets narrower at the top. This will help keep the apple scraps submerged. Your vinegar should still be okay, but if you’re not sure, you can always use it as a household cleaner.
Gina Swann says
Once the apple cider vinegar is made how long is this good for?
Also can I keep the jar in my cabinet like store bought vinegar?
Thanks!
Gina
Annemarie says
Gina, you can store this vinegar in an airtight container at room temperature. It should keep indefinitely, but the quality may deteriorate after several months or a year.
Meghan Schrock says
Hi, what about gnats? Theyve gotten past my cheesecloth and into it…
Annemarie says
Meghan, I’m guessing it would be fine after you strained out the gnats, but to be on the safe side, you could use this batch as a household cleaner. I use a paper towel or tighter butter muslin (rather than cheesecloth), so I haven’t had fruit flies get into my vinegar.
Deanna Segrave-Daly (@tspbasil) says
Who knew this was so easy? Definitely featuring in a future Healthy Kitchen Hacks post!
taramdeal says
This is so cool!!! I love finding a higher purpose for our scraps too 🙂 I’ve just gotten into making kombucha…I think this is the next experiment I need to conjure up!
heathersfp says
I cannot wait to make this! I use cider vinegar daily,, and would love to have homemade
Jen says
Great post! Does anyone have a suggestion for replacing paper towel? I see some have tried cheese cloth but had issues. Would a towel work?
Annemarie says
Jen, a thin towel or butter muslin should also work.
Jen says
Thank you Annemarie!
Monica Snider says
coffee filter?
Annemarie says
A coffee filter would work.
Jennifer says
I like to use paper coffee filters
Faye says
I am using a coffee filter to cover mine. We’ll see how well that works.
Teresa says
Hi, I am wondering if I could use red wing crocks for this instead of a glass jar? I have a 1 and 2 gallon I would like to use.
Annemarie says
I’ve never tried this in a crock, Teresa, but I don’t think it would be a problem.
frances says
Hi there. Fantastic Blog, many thanks. Did I read that you can use a Scoby from Kombucha Tea to make ACV? If so can you use the Mother from ACV to make Kombucha?
My ACV with the Mother in it looks like spider webbs or maybe cloudy is a better description. I want to make my own ACV and I will use the left over sediment from the bought ACV which is the Mother. I make a lot of Bone Broth and ACV is part of the recipe.
Regards
Frances from Sunny South Africa
Annemarie says
Frances, you can make your own ACV using the sediment from store-bought vinegar. I’m not sure of the relationship to kombucha, though. Let me know if you experiment with it.
dishofdailylife says
I never considered making my own apple cider vinegar…I don’t know why, because we go through it like crazy here. This is really great to know, thank you!
Analida's Ethnic Spoon says
Hi Annemarie, I have been looking for a recipe for this type of cider. My husband started making the “Dr. Axe Detox” which uses a lot of apple cider vinegar and he drinks it 2 times per day. Pinned!
Mary says
I’ve had issues with my jars overflowing. I’m only on my 4th/5th day. I’ve just been pushing the peels down and recovering, and today I took out some of the extra liquid. So I’ve got a few questions:
Do you know what would cause the overflow? Did I just add too much water initially?
Will it be ok that some of the peels aren’t fully submerged now?
Is it ok that I disturbed it or should it sit as still as possible?
Is it better for it to sit in a light or dark place?
Does temperature affect it any?
Annemarie says
Mary, I haven’t had the experience of jars flowing over, so I’m not sure what caused that for you. It’s okay to leave it how it is at this point. I recommend keeping the jar in a dark place at room temperature. Good luck!
Heather says
The overflowing is part of the fermentation process, I have the same problem making sauerkraut. You can use a knife or other long utensil to move the peels around and let the bubbles up so they don’t push the water out of the jar. It won’t hurt anything as long as your utensils are clean. It does seem to happen more when it’s warmer in my kitchen. I haven’t made ACV yet. I’ll trying this tomorrow!
Robert says
When you get to the vinegar point, is it safe to rebottle it into a stoppered bottle and does it have to be stored in the fridge? Oh, and does the mother have to be in the bottle with it?
Annemarie says
Robert, an airtight seal is always best for storage, and it can be stored at room temperature. The mother isn’t always visible in homemade vinegar, but you can leave it in if you do see it. (That’s up to you.)
Susan Boback says
I made the vinegar, but when I checked it the first time, the jar was filled with fruit flies and larva. Did your recipe ever produce fruit flies? It has made me wonder if we eat larva on fresh fruit. Thank you for any response. I am disappointed, but would try it again.
Annemarie says
I’m sorry to hear that, Susan. I haven’t had an issue with fruit flies, but that can happen if you use cheesecloth with wide openings. I would strain them out and use it as a household cleaner.
Susan Boback says
I used VIVA paper towel. Would it have happened with wild apples? Perhaps the ones at the store are cleaner. I would like to try it again. We disposed of them immediately, so they wouldn’t get in the house. Thank you for your prompt reply.
maddy says
Hey! I just made my first batch but I used sugar and it wasn’t raw will it be okay?!
Annemarie says
Yes, it will be fine with sugar, Maddy. Let me know how it goes!
Keelia Curtis says
Hi! I’m here because I googled mold growth while making ACV. The recipe I originally followed didn’t call for any sweetener (just apple scraps and water) and told me to put it away for 6 weeks (it’s only been 2) and then discard solids. My question now is, should I remove the mold, add the sweetener (honey) and let it continue to ferment? Thank you for your help!
Annemarie says
That sounds like a good plan, Keelia. Just skim off the mold – it shouldn’t be a problem. If you’re not sure about the quality of the vinegar when it’s done fermenting, you can always use it as a household cleaner. 🙂
rudaina says
Hi
I have made my very first ACV 5 days ago and found my jars need more water so can i add more water in this phase? And how can i concentrate the vinegar?
why does the green mold appear?
Cheers!
Annemarie says
Yes, you can definitely add more water as needed. The vinegar will get more concentrated over time. Don’t worry about the mold – just scoop it out and let the vinegar keep going.
Shanu :) says
Hi, I tried making some ACV at home and it seems there is like a red thick layer of mother floating on top with a little moss like appearance on it. It’s been resting in the cupboard for 3 weeks now and I haven’t been mixing it everyday. Just letting it sit there. Can you please explain why the red colour ? Do I need to throw this batch ? Many thanks !
Annemarie says
I’m not sure about the red color. It may be related to the type of apples you used. If you’re in doubt about consuming the vinegar, I recommend using it as a household cleaner. It does wonders!
amazmerizing says
Great post Annemarie! Made my own using half a cup braggs, apple peels, and no sugar in a half gallon mason jar with the cheesecloth lid. A note on that is to definately fold the cheesecloth over several thicknesses, so it can still breathe but is well protected. It smells fabulous, like a wonderful fresh apple treat, but tastes almost alchohol-like. So I removed the peels and put another half cup braggs and quarter cup white sugar. It has been going for a month and a half. The mother was nice round and white at last check, but I lost about half of it when I messed with the batch. My plan is to use this as my “Mother” batch… (thas punny)… and just keep it going. Thanks for all the extra info! 😉
Annemarie says
Fantastic! Sounds like it’s coming along well. It’s great to have a mother batch to work with. Thanks for the feedback.
Jeff Howell says
I started out to make a pear wine, but for the first time ever, it went vinegary before I even added the yeast and sugar. When I realized it was vinegary, I still added the yeast and sugar, thinking that I could save it. Not! It has a slight film of dead yeast cultures floating, but no mould and it smells yummy, albeit vinegary. Can I just strain this and use it as a vinegar?
Annemarie says
Jeff, it may work as vinegar, but I can’t say for sure. It’s worth a try, and you can always use it as a cleaner if it doesn’t taste right. 🙂
Rachelle says
So this doesn’t spoil?
Annemarie says
Rachelle, vinegar keeps for a long time in a cool cabinet.
Dawn Dimitriou says
Hello i was hoping for some help in making my first apple cider vinegar. The scoop is that I managed to have some mother form from my attempt last month of making pear vinegar (very exciting). Now I have a large bottle of sweet apple cider picked up from a farm last month. The bottle says it’s pasturized sweet apple cider and I read that it has no preservatives or the like and no sugars added. My question is does it matter that it’s pasturized since I can put the mother that I already have? Also I had tried to make some peach vinegar I left it seating for about 2 months. There was a slight jelly looking thing floating but nothing like my pear mother. At about 3 to 4 weeks it had a slight vinegary taste however when I tasted it tonight it was watery. What did I do wrong?
Annemarie says
Dawn, I’ve never tried peach or pear vinegar before, so I’m not sure what went wrong. I don’t actually use apple cider to make my vinegar, just apple scraps. Good luck!
Dawn Dimitriou says
Thank you Annemarie for the reply. My pear vinegar turned out awesome you should try it. ( A friend of mine gave me some pears from her tree and just like apples I used the scraps) Also I made some cherry vinegar and it looks like it’s going some where, just saw that the mother is forming. We will see if the sweet apple cider does’t work than luckily it’s apple season!!!! By the way thank you for all the info and the pictures help a lot.
Annemarie says
Thanks, Dawn. The pear vinegar and cherry vinegar sound amazing. I need to find a friend with a pear tree!
Forrest says
I want to try this in a 5 gallon pail with wild apples that grow along the snake river here in Idaho. Have you any idea of the weight of honey/sugar to apple?
Did you get a dehydrator yet? If not make sure you get one of quality. I got an “Excalibur” and it is the most awesome thing in my kitchen besides my sourdough starter.
Annemarie says
Forrest, I think about a tablespoon of honey/sugar to a pound of apples will work. And I did just recently get a 5-tray Excalibur. It’s a great machine.
Forrest says
NICE! Thanks for the reply. Im starting my ACV now. Will a burp valve work in place of a towel or does it need wild yeast to ferment? ( like sourdough starter)
Also if you make jerky try Worcestershire sauce and bbq sauce marinade (5 to 1) with a few pureed fresh jalapenos. Best jerky ever. ( smart and final has gallons of lee and perrins Worcester sauce for about 10$)
Thanks again.
Annemarie says
I haven’t tried this with a burp valve, so I’m not sure. Good luck!
Jocelyn Wilmot says
Thanks so much. I can get Brags but so expensive. I am allergic to corn, but do use white vinegar to clean almost everything. Been thinking lately this may not be so wise, especially seeing as its GMO also. My kids never finish their apples even when cut up, I can’t help because yes I am also allergic to uncooked apples. Thinking of trying this at least not GMO, its basically free, and I might not have a problem with it because the fermentation might kill the enzymes I am allergic to just like cooking does(Q10 effect). I guess I can research that while waiting for it to get done.
Cara Imm says
What is MOTHER and what are its benefits? I’m in the process of making your ACV as well. Is that the clear pink slimy stuff? I’ve been skimming it out. Should I leave it in there?
Annemarie says
Cara, here’s some information about the benefits of the mother: http://www.homeremediesweb.com/apple_cider_vinegar_health_benefits.php Some people describe it as a jellyfish-like texture, so that’s probably what you’ve been skimming off. You can leave it in there for added benefits. When I make ACV I don’t get a slimy mother, but just some sediment at the bottom. It may be due to the fact that my house is cold. 🙂
Doris says
I can’t get the Braggs acv here where I live but they do have organic apples. I will be trying this, thanks.
Annemarie says
Good luck, Doris! I hope the recipe works well for you.
Eileen says
I started my ACV experiment a week ago using no sweetener – just scraps and water. It is bubbling and looking ok so far. Should I add honey at this point? Can I use the mother as a SCOBY for other purposes?
Annemarie says
Eileen, I’ve never made apple cider vinegar without adding honey or sugar. I believe the sugar is an essential part of the fermentation process.
Molly Moblo Perusse says
I made my first batch last fall with just apples and water, no sweetener, and it came out awesome! I left it ferment for three months, scooped out the apples and put them in baggies for my friend ‘s chickens, they love it she said. Just about to make my second batch; making a 5 gallon bucket or more this year because I used my two gallons up from last fall.
Julie says
If I wanted to use the Apple Cider for cleaning what can it be used for?
Annemarie says
Julie, you can mix it with water to clean floors, sinks, etc. I put 3 parts water and 1 part vinegar in a spray bottle and use it as a window cleaner. You can do a search online to find other cleaning recipes for ACV.
Sandy says
equal parts ACV and water work great for cleaning up pet accidents! I’ve tried those really expensive “miracle” enzymes and they work so so…this works so much better! On carpet you really saturate it…..let it sit 10 minutes, then soak as much as you can up with an old towel and run a fan over it to let it dry. The towel washes easily and does NOT smell like vinegar or pee. The floor smells lightly of vinegar for a day or so but when it dries it doesn’t smell like anything to humans, but dogs and cats still smell it so they won’t go there again!
Ramona says
When you say acv mother, is that like a Scoby? If so, would using a Scoby in mine be useful? I happen to have a few right now from making kambucha
Annemarie says
Yes, Ramona, I believe SCOBY and the acv mother are synonymous.
Michaele says
I would love your help…I began two differing containers (first one smaller, aged the peels and cores a day and then water, sugar…covered w/cheesecloth, put jar away; 2nd began several days later, forgot to ‘brown’ for a day or so the peels and cores. Water, honey..covered w/cheesecloth.
Now just over a week later, 1st batch…I just ‘peeked’ at the jar, cheesecloth ‘brown’ w/fluid? Pulled it out of its hidey hole to discover tiny holes in cheesecloth, two fruit flies on cheesecloth…pulled off rubber banded cheesecloth to discover larva! Dumped all, scrubbed jar…
2nd jar…fruit have floated above water line…fuzzy mold on fruit…do I discard entire jar? Or as suggested above, ‘pull out fuzzy covered fruit’, recover and let’r go…?
How to I push the fruit and keep it down w/out plastic, metal, etc. in touch w/fruit and liquid…or not a concern?
thank you so much..
Annemarie says
Michaele, I think it will be fine if you remove the moldy fruit and keep it going. I don’t push the fruit down, but I do cover with a paper towel rather than cheesecloth. I’m wondering if the holes in the cheesecloth may be causing these issues. I recommend continuing the process with jar #2, and if it doesn’t taste right at the end you can use it as a household cleaner. Good luck, and let me know how it turns out!
Lili says
Hi,
Thank you very much for the recipe as well as taking the time to answer all our questions! Much appreciated.
Due to my own stupidity I forgot to stir the mixture at the end of the first week of the second phase for 3 days!(after straining and at the end of the first week in to the 4 weeks phase). Can I still use it as vinegar or has its fate been determined as cleaning solution?
Annemarie says
It should still be fine, Lili. I don’t think it will be a problem, but use your judgment if the final product seems funky.
afshan says
Hi, while making ACV,how do I keep the MOTHER in ACV asi don’t want to discard it.
Annemarie says
Afshan, you can leave the mother in the bottle or add it to a new bottle of vinegar to speed up the process.
cathy lam says
why does some recipe called for sugar/honey and others dont? i guess the sweet will help speed up the fermentation? does it matter what kind of apple you have sweet/tart? thank you for the recipe
Annemarie says
Cathy, the sweetener is part of the fermentation process. You can use any kind of apple scraps to make cider vinegar. Good luck!
Paula says
During apple season I will have a lot of peels and cores. What do you think about canning the vinegar?
Annemarie says
Paula, I haven’t canned apple cider vinegar in the past, but you can do it. See this article for information about canning temperature: http://ohioline.osu.edu/hyg-fact/5000/pdf/5346.pdf. Good luck!
Paula says
Thanks!!!
Peg says
Just a thought – you wouldn’t need to can ACV because it doesn’t need to be sealed in order to stay good. It really doesn’t have a shelf life. So instead of heating it up and destroying some of the therapeutic properties, just put on an air tight lid and store in a cool, dry place. Just my thoughts 🙂
Ambri says
Hi! I was making some applesauce the other day for my little ones and used the scraps to try your recipe. Two weeks have gone by and I just realized that I had the jar covered with a lid…what’s the verdict? Should I throw it out or continue with the 4 weeks? Thanks for your help!!
Annemarie says
Ambri, I recommend continuing with the process and using the vinegar for cleaning instead of eating. Hopefully with apple season around the corner you can try again.
NativeAmerican says
I have a question. You know how when you are rising dough, you have to be careful about mold or mildew in your home? Would these affect this vinegar? I’m asking because we have a stone wall basement, there is some mildew, due to the sump hole and the run off from the A/C…and occasional run off from extreme rain. If I were to make this vinegar, I would want to do so in the basement, as my kitchen is entirely too small for anything like this. And I would hate for it to go bad.
Annemarie says
It may be okay in your basement, but I’m not sure. To play it safe, I would avoid the basement and find a spot in a closet, behind a chair, or somewhere else in your main living space.
Sharon says
I’m in the process of making thid but i have more of a greenish mold on top, is this normal?
Annemarie says
Sharon, don’t worry about the mold. Just spoon it off every couple days.
shelley H says
I just did a Bing search about the mold and it brought me here. Thank you for answering the mold comment. I checked mine after a week and saw bright green mold forming on top and thought I did something wrong. I will spoon it off and let it keep fermenting!!
Annemarie says
Thanks for the comment, Shelley! I hope the vinegar comes together well for you.
Nicole says
This is Awesome! I go through a ton of ACV … maybe I’ll start making my own. Thanks 🙂
Annemarie says
I recommend it, Nicole. After all the work that goes into peeling a big batch of apples, you might as well get the most of it.
Susie says
Why honey instead of sugar? Normally honey isn’t recommended in ferments because it has anti-microbial properties that interfere with the development of bacteria.
Annemarie says
Susie, I don’t use white sugar in my recipes because it’s so highly processed. This recipe works for me with honey, but it will also work with white sugar if you’re more comfortable going that route.
george milton says
Yes honey retards fermentation of alcohol and is why it makes mead (honey beer) take 9 months to ferment. This retarding has less of an impact on vinegar fermentation than it does on alcohol fermentation. In fact this is why it is so important to have completely sterile fermenting jugs for mead making because the slightest contaminant and your honey beer will turn into vinegar because it is allowed to ferment for so long and thus your beer will easily turn to vinegar instead of wine.
Antoni Raj says
Thanks for sharing. will try this one at home.
Annemarie says
Good luck, Antoni! I hope you enjoy it.
Sonja @ practical-stewardship.com says
On step #4 where you strain out the liquid, do you discard the apple scraps then? Thanks!
Annemarie says
Yes, Sonja, you can discard the apple scraps at that point. I put them in our compost.
jmcn says
Is it ok to use raw unfiltered honey or do you use the pastuerized filtered honey?
Annemarie says
I use pasteurized honey, but I imagine raw honey would be fine for this as well.
inherchucks says
Genius!!! Thanks for sharing 🙂 I too hate to waste, and even though we compost, I like the idea of using it for edible purposes….
thanks for linking up!
susan says
After the first two weeks, when the recipe says discard the solids – put them in the compost. Waste not.
Annemarie says
Agreed, Susan! The compost is a great place to discard the solids.
Julia @ juliecache.com says
And thanks for joining the Frugal Tuesday Tip. Don’t you love saving money?
Amy says
I’m so going to try this tomorrow. I was going to dehydrate some apples for snacks so I will have cores and peels ready to go. Thanks for the great idea.
Annemarie says
I hope it works well for you, Amy. I would love to have a dehydrator – it’s on my Christmas list!
Sarah says
This will be a fun one to try 🙂
Annemarie says
You’ve got nothing to lose. It’s like a free Kindle book!
catherine c. says
Can’t wait to try it! Few questions – I have some organic apples that have been in the fridge for like two weeks and are slightly “styrofoamy” in texture now. Do you think it would turn out ok if I used the whole apple if they are a little old? Or I shouldn’t use them because they aren’t as sweet anymore? Also, isn’t apple cinder vinegar usually yellowish? Do they add coloring to it or does the type of apple make it a certain color? Thanks!
Annemarie says
Great questions, Catherine! I think the red skin from my apples turns the vinegar pink, so I suppose the commercial cider vinegar either uses yellow skinned apples or leaves out the skin altogether. And as for your aging apples in the fridge, I think it would be fine to use the whole apples.
catherine c. says
So I definitely made it and it was going well. Lots of bubbles! Then we had a house showing so I put it in the bottom of a cabinet. I forgot about it and my 15 month old opened the cabinet and spilled it all over the floor! fermenting apples do not smell awesome. Half of the apples were in the jar still so I put some more water in it. There are still bubbles in it, but do you think I need to just restart with fresh apple cores? I can only guess it won’t be as strong.
Annemarie says
Oh no! I can imagine that happening in my house too when my kids were little. I would keep it going if it’s still bubbling – what do you have to lose? If it doesn’t seem to get strong enough, it will still be usable as a household cleaner.
catherine c. says
cleaner!!! I don’t know why I didn’t think about that too! I’m glad I asked! Thanks!
Annemarie says
You’re welcome. Always ask!
jane says
Actually, older apples make an excellent base for apple cider vinegar!
And you are correct, that it normally is a dark color, I normally let my apple cider vinegar cure for 2-4 months, the color will be darker by then.
kirsten@FarmFreshFeasts says
What a clever idea! I usually give the cores to the composting pigs, but they cannot live forever, so I’ll remember this.
Thanks!
Annemarie says
My compost loves apple cores, but I’d rather use things in the kitchen when I can! I hope you’ll give this a try.
Sarah says
Will this end up being like brags apple cider vinegar? Brags has the mother of vinegar in it. I wonder can I add some of brags to start then go from there?
Annemarie says
I’ve heard great things about Braggs, but I haven’t actually tried it. I don’t see why you couldn’t include some of their vinegar to start.
Scott Derriman says
It probably won’t make any difference adding the braggs because the yeast for the fermentation occurs naturally,the yeast comes from the air,thats why the jar is left open ,same process as home made Ginger beer.
Kasey says
How long will this last bottled and stored in my basement?
Annemarie says
I’m not sure. I’ve kept it for several months, but then we end up using it all!
jane says
I add 1-2 TBSP of Bragg’s Apple Cider Vinegar with the mother and 1-2 TBSPS of sugar to each 1/2 gallon of vinegar that I am making
Also, I allow my apple cider vinegar to sit for about 2-4 months. A “mother” of the vinegar will form over the top and there will be a settlement on the bottom, this is all natural and healthy.
The mother is a clear round object, I would describe it as looking a little bit like a jelly fish!
kate says
I’ve been buying Bragg’s for years and it’s up to almost 6 bucks for a small bottle. What IS The Mother? I thought it was the live fermented cultures?
Annemarie says
Kate, the mother can look like a little jelled substance floating in the vinegar, but for me it’s just the sediment that sits at the bottom of the bottle. You’re right about what it is – live enzymes and bacteria with health benefits.
Angela says
Hi Annemarie. I tried it first time and today would be the day to put it in bottles except that there are some tine little worms swimming through the mother. Can’t seem to find anybody mentioning if that is normal or I should throw it out?
Annemarie says
I’m not sure, Angela. I haven’t had that happen. I would probably use this batch as a household cleaner and try again unless you can get confirmation from a reliable source that the worms aren’t a problem. Sorry I can’t help more!
Ann Ramirez says
What do you do with the mother? And do you strain the last of it before bottling it? Thank you.
Annemarie says
I leave the mother in there (when it’s visible), and I don’t do another strain at the end. Good luck!