Instructions

1. 1
   Wash the apples to remove obvious dirt, and cut out any bruised or bird-struck bits.
2. 2
   Crush the apples, or put them through a juice maker, and collect the juice in one of the fermenters.
3. 3
   Cover the fermenter with a cloth, or plug the opening with cotton wool if narrow, to keep out dust and insects. Don't worry that the fermenter isn't full, as it should be for making hard cider. With vinegar, air space is good, as it brings oxygen to the bacteria.
4. 4
   Set aside somewhere to ferment not too warm or too cool (about 18–22 °C / 64–72 °F). It should start getting bubbly within a couple of days. Note the progress, so that you can tell when fermentation has peaked and is slowing down.
5. 5
   When the fermentation is slowing down and not bubbling so vigorously, siphon into the other fermenter carefully. Try not to get too much of the gunk that has settled to the bottom, or the froth on top—the aim is to get a clear cider without too many floating chunks!
6. 6
   Set the second fermenter aside to ferment for two to three months. After a while, you should see a white film forming on top. Don't despair—this is the vinegar mother, a structure built by the vinegar-making bacteria (acetobacter).
7. 7
   After a couple of months, you can draw off two thirds of the vinegar for use, and top up with fresh, clear cider made in the first fermenter.