METHOD

1. First fermentation:
   
   - Pop your apple cores and peels into a jar and cover with sugar water. One tablespoon for every litre of water.
   - Use a weight to ensure the apple is submerged and cover with a breathable fabric or material - a piece of brown roll and an elastic band works well.
   - Leave in a cool dark place for two weeks.

2. Second Fermentation:
   
   - Remove all of the apple cores and peel. Then cover again and leave for another two weeks.
   - Taste the vinegar and if it is sour like regular vinegar, then pop an airtight lid on to stop the fermentation. If its not quite there, just leave it longer. This process can take anywhere from 2 weeks to 3 months.

3. Want to speed up the process? Add some live apple cider vinegar or vinegar mother after the first fermentation - around 100ml for a 2litre vessel.