Homemade Apple Cider Vinegar – Yes, Even in a Tiny Apartment!

When autumn brings an abundance of homegrown apples and your kitchen starts to smell like compote, pie, strudel or dried apple rings… one more idea often pops up – homemade apple cider vinegar.

It might sound complicated, like something people with 30 apple trees and a basement the size of a two-bedroom flat would make… but actually, you don’t need much.

You can easily make apple cider vinegar even in a small apartment. All you need is a few apple peels (or chopped whole apples), a glass jar, a kitchen shelf, and a bit of patience.

It’s a natural fermentation process where the sugars in apples slowly turn into vinegar. The result? A fragrant, mild, homemade apple cider vinegar – perfect for salads, pickling, or even as a morning elixir.

Ingredients (for a 1-liter jar)

• Peels and cores from 5–7 apples (or use chopped whole apples)

• 1 tablespoon sugar

• Pre-boiled, cooled water

• Sterilized wide-mouthed glass jar (e.g., preserving jar)

• Cheesecloth or clean kitchen cloth + rubber band

Preparation: 2-Step Fermentation Process

1st Stage: Alcoholic fermentation

1. Place the peels and cores in a clean jar. Fill up to about 2/3 of the jar.

2. Add 1 tablespoon of sugar.

3. Pour in just enough water to fully cover the apples – leave about 2–3 cm of space at the top.

4. Cover the jar with cheesecloth or a thin kitchen towel and secure with a rubber band.

5. Place the jar somewhere at room temperature, away from direct sunlight.

6. Stir daily with a clean spoon to prevent mold from forming.

7. After 7–10 days, you’ll notice bubbles and a slightly fruity smell – like apple wine. When the bubbling slows down, strain the liquid.

2nd Stage: Acetification (turning alcohol into vinegar)

1. Strain the liquid through a fine cloth or sieve into a clean jar.

2. Cover again with a cloth and let sit for another 3–4 weeks.

3. Taste occasionally – when it smells and tastes like vinegar, it’s ready.

4. Pour into clean bottles, seal, and store in a cupboard or pantry.

💡 If you have unfiltered store-bought apple cider vinegar (the cloudy one), you can add a tablespoon to kickstart the second fermentation.

❓ Frequently Asked Questions (FAQ)

Do I have to use organic apples?
It’s recommended if you're using unpeeled apples. If not, wash conventional apples thoroughly or just use the cores.

What if mold appears?
Mold usually means something went wrong – maybe not enough liquid or it wasn’t stirred regularly. Unfortunately, in this case, discard everything and start fresh.

How long does the vinegar last?
Up to a year – if you manage not to use it all sooner 😍. Just make sure it's stored in a clean, sealed bottle.