Make Your Own ACV

Using Your Apple Scraps!

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Ever since we found out that you can make your own ACV using leftover apple cores and peels we haven't stopped making it!! Of course, we use manuka honey instead of sugar.

Replace your usual ACV shot with this manuka honey version to add even more benefits. Use this as a tasty base to your own teas, shrubs or cocktails or even use it topically in recipes like our ACV cuticle treatment.

No matter how you use it, this homemade ACV is another great way to easily incorporate manuka into your routine.

What you need:

Apple cores, peels, or chunks.

PRI Manuka Honey 200+

Mason Jar (a quart or half gallon)

Filtered Water

Instructions:

Fill your mason jar 3/4 of the way with apple peels and cores.

Stir 2 tbsp of manuka honey into 2 cups of warm filtered water in a mason jar. Secure a lid and shake vigorously until the honey is dissolved. (If youre making bigger batches 1 cup of manuka honey per gallo of water, or 1 tbsp per 1 cup of water)

Pour sweetened water over the apples and leave 2 to 3 inches of room at the top of the jar. How much water you need depends on the amount of apples used and the size of your container

Once the apples, water, and sugar are all combined, cover your container with a breathable material like a tea towel or cheesecloth.

Set the mason jar in a location around 70 to 75F, if possible. As this is the ideal temperature range for fermentation. The container of fermenting apples should also be kept in a dark location. Keep it out on the kitchen counter or by a window and cover it in a dark towel.

Stir the fermenting apples everyday for the first two weeks! In the first few days add some more honey to the mixture if needed. This part is very important as it ensures apples are rotating at the top and not exposed to air too long to grow mold. Stirring prevents mold. Its okay if you miss a day or two but try to remember everyday during the first week.

Youll notice the apples will start to turn brown and the liquid will become cloudy. Small bubbles should begin to appear like a carbonated drink, and it will start to smell a bit like hard apple cider. A layer of sediment may collect on the bottom of the glass and this is totally normal during the fermenting process. Its pretty obvious what is mold and what is not.

After two weeks you can stop stirring. Then, you can strain out the apple scraps from the liquid with a sieve and cheesecloth. You can then transfer the liquid to a smaller jar to ferment if you wish.

Cover the jar with fresh cheesecloth and then set the fermenting cider in a warm, dark place for about 4-6 weeks. The apple cider vinegar is complete when it has a strong apple cider vinegar smell and taste. Allow to ferment longer, if not. Dont be alarmed if you notice a mother culture forming on top. This is normal and part of the fermentation process and is like a SCOBY in kombucha.

Once the apple cider vinegar reaches the perfect vinegar taste, secure the apple cider vinegar in a jar with a tight fitting lid and refrigerate or store at room temperature. Use as you would store bought apple cider vinegar: for cooking, baking, cleaning or anything you desire!

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