1. Use 1 tablespoon of sugar for each cup of water, Dissolve the sugar in the water. It is important to use non – chlorinated water because chlorinated water could prevent the fermentation process that is essential in making vinegar.
2. Put the apple scraps, along with the raisins if you are using them, into a ceramic or glass crock, jar, or bowl. Pour enough of the liquid in to cover the scraps, but don’t worry if a few pieces float.
3. Cover with a clean dish towel and let sit at room temperature for one week. Every day, stir the ingredients vigorously at least once, preferably more. Once fermentation begins, the liquid wll froth up when stirred.
4. The liquid should have started to turn a darker color after a week. Strain out the fruit (it can be composted)
5. Keep the liquid at room temperature, loosely covered, stirring once or more each day, for 2-4 weeks The smell will shift from slightly alcoholic to vinegary.
6. Once the vinegar is as strong as you’d like, transfer it to a jar with a tight fitting lid. You can store it in the cupboard. It can be used for anything store bought vinegar would EXCEPT CANNING. Your homemade vinegar might not be acidic enough for safe canning. Makes about 1 pint.
*Some people find adding raisins or other dried fruit speeds the fermentation process and enhances the flavor of the vinegar, while others don’t think it makes much of a difference.