Mine is bubbling away on the counter and starting to actually smell like vinegar. It has only been 5 days since I put the water over the apples. In those 5 days I’ve gotten lots of good bubbles going on in the jar. I just smelled it and this morning it is smelling a bit yeasty. Is that a word? It makes me wonder how sourdough would do here. If there is that much natural yeast in the air here it might make some good bread.
Back on track here. What I used:
1 applesauce jar (2 pound size glass)
leftover apple pieces and cores from about 5 apples (I didn’t stuff the jar as I didn’t know how much bubbling etc would come from the fermenting process)
distilled drinking water — just enough to cover the apple pieces
cheese cloth and a rubber band — I doubled over the cheese cloth a couple of times and used the rubber band to hold it onto the top
And best of all? I found the link I used for making apple cider vinegar. I’m excited to have this work. We love apples and apple cider vinegar. I also use “the mother” when I’m making my own red wine vinegar (that will be another post one day).