Pictured above is our apple cider vinegar ferment station! This is one of our favorite autumn projects - simple, rewarding, and a wonderful way to make use of apples that aren’t quite perfect. The apples are ripe, but as any grower knows, not every apple comes off the tree in pristine condition. Split skins, blemishes, and a few bruises don’t make them useless; they just make them perfect candidates for vinegar.
We start by taking split and slightly damaged apples, remove the imperfections and core, and jam them into a clean glass jar for a few weeks filled with non-chlorinated water. It is optional to add sugar to help the ferment along, but we generally don't because our apples (Liberty variety) have a high enough natural sugar content to get a good ferment going.
Soon, the jars begin bubbling (fermenting) and starting to become fragrant. After a few weeks, we decant the liquid from the apples (that's happening in the picture) and continue to let the liquid ferment until a SCOBY forms. That's when you know you have vinegar... and also a pH measurement doesn't hurt to make sure you get to at least 5%.
SCOBY stands for Symbiotic Culture Of Bacteria and Yeast, and it’s the living engine behind the transformation from fruit to vinegar. This gelatinous, jelly-like layer forms naturally on the surface during fermentation and acts as both a seal and a workspace for the microbes inside. The yeast in the SCOBY are the first to get to work—they consume the natural sugars in the apples and produce alcohol. Then, the bacteria step in and feed on that alcohol, converting it into acetic acid, which gives vinegar its distinctive tang and preservative power.
It’s a fascinating little ecosystem, a perfect partnership between yeast and bacteria, quietly doing their work in harmony. Once a SCOBY forms, you know your vinegar is alive and thriving. The yeast consumes the sugar to make alcohol, then the bacteria consume the alcohol to make vinegar. Bada Bing Bada Boom - homemade apple cider vinegar!
Once the vinegar has reached your desired acidity (around 5% or higher), it’s ready to bottle. We strain out the SCOBY and any sediment, then transfer the liquid into clean, airtight glass bottles or jars. If you plan to use the vinegar for culinary purposes, store it in a cool, dark place—like a pantry or cupboard—away from direct sunlight. Properly fermented vinegar is self-preserving thanks to its acidity and doesn’t require refrigeration, though chilling it can help maintain flavor over time.
If you’d like to keep your SCOBY alive for future batches, place it in a jar with a bit of leftover vinegar and store it at room temperature. This “vinegar mother” can be reused indefinitely, helping to kick-start new ferments each season.
