To make apple cider vinegar (ACV) you start by extracting juice from apples. Then add around 50 grams of sugar per liter of juice to help with fermentation. Next store the mixture in a sterilized container covered with cheesecloth to prevent any substances from getting in while still allowing for air circulation. Natural yeasts will then kickstart the process by converting the sugar into alcohol through fermentation. As time goes by acetic acid bacteria will oxidize the alcohol. Transform it into acetic acid resulting in the production of ACV. Once you’ve achieved the desired level of acidity, strain and bottle your ACV and store it in a cool and dark place, for future use.