Note: If you're on city water or water that has chlorine in iteither boil the water for 20 minutes and let it cool or let it sit uncovered in the fridge for 24 hours to remove most of the chlorine.
Place your apple peels, cores and scrap pieces of apples into a clean wide mouth Mason jar until ⅔ of the way full. Cover with water until apples are completely submerged.
Place a breathable material on top of the lid and hold it in place with either a metal band or a rubber band to keep out contaminants and most importantly, to keep out the fruit flies.
Store it on the counter top or where you'll remember to keep an eye on it for 2 to 3 weeks. Check that the apples have remained below the surface of the water every few days. *This is the first ferment See below for tips to know it's ready to strain
After 2 to 3 weeks (I've went 4 weeks, just keep an eye on the apple scraps staying beneath the liquid level), strain out the solids and put the liquid into a clean Mason jar and place brethable material onn it. Put it in a dark area and let it continue to ferment until it becomes vinegar, usually about 4 to 6 weeks. *This is the second ferment and this stage goes on until the vinegar is all used up
After it's turned into vinegar, place a lid on and use it until it's all gone, but don't forget to start another batch!
This tutorial on how to make raw apple cider vinegar at home is super easy and much more frugal than the store!