Using the mother from my older ferment, I started a new batch of apple cider vinegar today.
I used the scraps from the apples I used for the empanadas yesterday, which is a common use for peelings and cores of apples. I saved them in the freezer until I was ready to start the batch.
I just packed the jar tight with apples, set the mother on top as well as a bigger flat piece of apple to help hold everything under the water. I made a sugar water and poured it over the top until everything was covered. Covered with a coffee filter and set aside, it'll be 6 weeks before this is ready to harvest.
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