I had a half-gallon or so of fresh apple cider start to ferment into hard cider in my refrigerator, so instead of hitting the hooch, I decided to try making cider vinegar. I’ve always wanted to do this! I’ll keep you posted. I’m going to try this batch without the yeast activator, since we’re already fizzy and alcoholic-y.
Homemade cider vinegar shouldn’t be used for canning, of course, but it will be wonderful used to deglaze pork roasts and dress roasted root vegetables. Thanksgiving salad dressing, anyone?
The link above provides instructions from Ohio State University Extension (the other OSU!), or you can just download OSU’s .pdf file for making apple cider and cider vinegar by clicking AppleCiderVinegar.