Wash apples, grate on a coarse grater. For the preparation of the vinegar used Apple as a whole, i.e. with the skin and core. All damaged places in the Apple to remove.

Boil water and cool to lukewarm (water is added at the rate of 200 g apples + 250g water). Add honey (or sugar) in the Apple mass, yeast and mix well. Apple pulp is put into a ceramic vessel with a wide mouth so that the contact of the open air was possible.

Leave for 10 days at room temperature, stirring at least 2 times a day with a wooden spatula (to allow air to escape). The mixture will foam and bubble, but not much.

After 10 days strain the mixture through several layers of cheesecloth. It is a kind of Apple juice. The resulting liquid placed in a glass vessel (the liquid must occupy no more than 2/3 of the vessel). The neck you can tie the gauze. Leave the non-solar place for fermentation. Stirring is not necessary to change the location of the banks is also desirable. The period of fermentation and maturation of the vinegar is from 40 to 60 days.

After 30 days, the vinegar is clear. On the liquid surface may form a foam or mucous mass, when she wanders, the so-called "acetic uterus" - it has three times more healing properties than the actual Apple cider vinegar. So don't worry))) I this miracle did not take pictures, because it is not very presentable appearance.

I waited exactly 60 days! Sediment donkey, vinegar brightened, a film on the surface was fixed. In the photo the result after straining. During storage of vinegar, a precipitate may form, this is absolutely normal for a product made from natural raw materials.

Store the vinegar in a tightly corked glass bottles in a cool place. Shelf life can be unlimited if the right to carry out the entire process, and it is desirable to sterilize containers for long term storage.

It was the second time I prepared the Apple cider vinegar was pleased with the result and share with You. Personally I do experiments and add Apple cider vinegar with natural flavors - clove, or the crust of lemon, it gives it an even more original taste and flavor. It is used in all sorts of condiments and sauces! Bon appetit!