Chop up whole apples and use peelings/cores, etc. Fill glass container 75% then add unclorinated water (leave overnight) with sugar added at ratio of 1tbs per 250ml until covered. Then cover with muslin or a coffee filter, or? and leave for 2/3 weeks. Strain and then leave for another 4 weeks – I think I will do enough to do a Demi John (or maybe not?) – but whatever, it should then be good enough to bottle.
“If a gelatinous blob develops on the top of your vinegar, congratulations! You have created a vinegar “mother”. This mother can be use to jump-start future vinegar batches. You can remove it and store it separately, but I usually just allow mine to float around in the vinegar as I store it.”
I am still uncertain about the whole process so I will add to this in 3 months to say how it has gone! This vinegar SHOULD NOT BE USED FOR PRESERVING AS IT MAY NOT BE ACIDIC ENOUGH.
Just going to strain the vinegar today – 13 Dec. Smells like it is on its way.