Homemade apple cider vinegar from scraps using just apples, water, and sugar—easy, cost-effective, and full of old-school charm.

Scale

Apple scraps (cores, peels from 2–3 apples)

1–2 tablespoons sugar

Filtered water to cover

1 quart-size glass jar

Coffee filter or cloth

Rubber band

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Fill a clean jar about ¾ full with apple scraps.

Dissolve sugar in warm filtered water and pour over scraps until fully covered.

Cover jar with coffee filter and secure with rubber band.

Place in warm, dark spot for 5–7 days, stirring every 2–3 days.

Strain out apple solids and return liquid to the jar.

Let ferment 3–4 weeks, stirring weekly.

Once it smells vinegary, transfer to a clean bottle and seal.

Don’t use chlorinated water.

A thin white film or jelly layer (“mother”) is normal.

Avoid using too much sugar—it can make the vinegar taste syrupy.