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Joseph (Michigan) on 07/29/2020:
Making ACV is very easy and uncomplicated. I have made several quarts by using the same method as Teresa and waiting at least 30 days for it to mature. No form of starter was used. Be sure to use sugar with the sliced apples, filling half the jar with sliced apples and stir at lease once daily to prevent mold and encourage quicker fermentation.
I make a 2 gallon batch of ACV at a time, just sliced apples, filtered water and 2 cups sugar. I keep the fruit flies out with a few layers of cheesecloth across the opening secured with a rubber band. white foam forms on top, mother forms on bottom, no problem.
I just learned "how to made ACV at home" from a friend of mine
-2 liter of water (boiled and let cool)
-1 kg of apple (1/2 kg of green apple and haft of the red one
Clean and cut all apples into small pieces. Use the blender to chop them with the above water. Put them into the glass jar and close the lid. It is ready to use after one month.
