Things You'll Need:
- 1 tbsp. brewer's yeast
- 5 gal. apple cider
- Cheesecloth
- Coffee filter
- Funnel or colander
- Clean glass jars
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Step 1
Make a starter by crumbling 1 brewer's yeast cake, or 1 tablespoon of brewer's yeast, in 1 quart of apple cider. Do not use bread yeast. Mix well. Add remaining 4 3/4 gallons of cider.
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Step 2
Pour into clean glass containers until they're about 3/4 full. Wide-mouth containers are easier to use, but not required. Cover the openings with one layer of cheesecloth held loosely in place with a rubber band. Do not put lids on the containers.
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Step 3
Keep the containers away from direct sunlight in a cool room. The temperature should stay in the 60 to 80 degrees F range for proper fermentation. Stir daily.
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Step 4
Start tasting the vinegar after 3 weeks. Allow it to continue to ferment until it has reached the desired strength.
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Step 5
Place a coffee filter in a funnel or line a colander with cheesecloth. Pour the vinegar through the filter or cheesecloth.
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Step 6
Pasteurize the vinegar if you want it to last indefinitely. Heat the vinegar to 140 degrees F, then pour into sterilized bottles. Put the filled bottles in a hot water bath, cover with water and bring the water to at least 140 degrees but not more than 160 degrees. Cool the bottles and store out of direct sunlight at room temperature.
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Step 7
Store non-pasteurized vinegar in clean glass bottles out of the sun and at room temperature. Use within 6 months.
