Apple Cider Vinager - My Way

Between my Garden and allotment plots I have 8 varieties of apples 2 inherited and 6 chosen or gifted. Between them they provide for all our needs in

Stewing and baking

Eating quality both fresh and dried

And Sugar substitute 

 Whatever their primary use, all eight contribute to our yearly batches of Cider Vinager.

I use this vinegar in everything from bread baking, insect trap, cooking ingredient and making soft drinks.

This year's first batch of vinager was started on August 24th

I don't juice the apples just cut them up.

I fill my tub a third full. I add about 3 kg of coconut palm sugar or 3-4 litres of raw agave to a 25 litre fermenting bin and fill with spring water, stirring till the sugar dissolve.

I cover with a Muslim cloth to allow air but no nasties in.

5 days later the tell tale bubbles of wild yeast.

Today is day 11 and enough apple flavour has leached out to make a stunningly delicious drink. As usual I will be lucky if two third of the content reach the hard cider stage and that is only part one.