2l jar

apple scraps to fill the jar to halfway

85g of honey

85g of sugar

1l of water

Fill the jar with the apple scraps.

Pour some warm water onto the honey and sugar and stir until dissolve. make up the level to 1l of water.

Leave to ferment at room temperature, stirring daily to oxygenate and keep away from direct sunlight for at least 2 months but 6 months ideally, by which time hopefully a vinegar mother will have formed on the top.

Once the vinegar is to your liking, strain the jar and heat the vinegar in a pan until boiling point to stabilise the fermentation. Boil for longer if you want to concentrate the flavours and the acidity.

Bottle and enjoy.

This recipe should produce a vinegar at around 5.6% acidity, and a pH of around 2.5 to 3.