Fill the jar ¾ full with apple scraps. If you are using whole apples, roughly chop them up before you put them in the jar.
Dissolve the cane sugar into the cup of water.
Pour sugar water over the apples until they are completely submerged. Add a little additional water if needed to make sure the apples are covered.
Weigh down the apples with a fermentation weight or with the small glass jar. Any apples that are exposed to the air could mold.
Cover with the cheesecloth or coffee filter and secure with the rubber band.
Store in a dark place at room temperature. I put mine in a cabinet in the kitchen.
Leave it for approximately 3 weeks. Check on it every few days to make sure the apples are staying under the water and to make sure no mold is growing.
After 3 weeks, it will still smell fairly sweet. Strain the apples pieces out and return the liquid to the jar. Compost the scraps.
Recover and put the jar back in a dark spot for another 3-4 weeks, stirring every few days.
When the ACV has reached the "tartness" you like you can put a lid on it or transfer it to a different jar with a lid and start using it!
This recipe is for a quart size jar of apple cider vinegar. If you are making a larger jar, just make sure your apple scraps fill the jar ¾ of the way and are covered with sugar water.When the ACV is finished you can save "the mother" that has floated to the top or just a small quantity of the finished ACV to start a new batch that will ferment more quickly.