How to Make Apple Cider Vinegar

How to make an apple cider vinegar with a mother

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Learn how to turn apple juice into delicious and probiotic apple cider vinegar. It’s really easy to make apple cider vinegar with a mother for an affordable and healthy alternative to store-bought ACV.


  • 3 cups apple juice (pressed, not from concentrate)
  • 1/4 cup apple cider vinegar (with mother)


  1. Shake the bottle of vinegar to mix the mother into the vinegar before measuring it out. Mix the apple juice with the mother in a glass jar.
  2. Cover the jar with a breathable cotton cloth, firmly attached with a rubber band or a mason jar ring to keep the fruit flies out. It’s important to let the vinegar have access to oxygen in order to properly ferment, so don’t cap it with an airlock or pickle pipe.
  3. Leave the vinegar to culture in a dark location for at least 2 months. There’s no need to stir or check on the vinegar.
  4. Pour the finished vinegar into a bottle or a clean jar for long-term storage and use. Store at room temperature and use within a year.


  • Unless you test for pH(affiliate link), you won’t know the actual acidity of your vinegar. So don’t use homemade vinegar for pickling or other recipes where acidity levels are important. Otherwise, it’s perfect for salad dressing and sauces, etc.
  • If you want to filter out the floating bits just pour the vinegar through a coffee filter when botting.
  • Apple cider vinegar is prone to kahm yeast. Don’t worry too much about it, it will die off as the vinegar acidifies. However, if mold grows on top of your juice then you have to throw it away and start again. To avoid this, don’t use raw, unpasteurized apple juice.

Keywords: probiotic, healthy, anti-candida, paleo, keto, gluten-free, low-fat, whole 30, ACV, how to make, homemade, raw