Choose vinegar type:
Apple cider vinegar
White vinegar (grain-based)
Gather supplies:
Clean glass jar or crock
Airlock or breathable cover (cloth + rubber band)
Non-metal spoon
Cheesecloth
pH test strips or pH meter (optional)
Vinegar starter (mother) or unpasteurized vinegar with live cultures
Prepare the base liquid:
For apple cider vinegar: use unfiltered apple cider or create cider from apples
For grain-based vinegar: use diluted alcohol (ethanol) from a neutral spirit or fermented grain wash
Convert alcohol to vinegar (acetic acid fermentation):
Pour base liquid into the jar
Add vinegar starter (mother or unpasteurized vinegar)
Keep liquid at room temperature
Cover with cloth/airlock to allow oxygen exchange and prevent contamination
Stir gently once daily for the first few days if using cloth cover
Maintain conditions:
Keep away from direct sunlight
Maintain warm temperature (roughly 60–85°F / 16–29°C)
Use clean equipment to avoid mold and spoilage
Monitor progress:
Taste periodically after 1–2 weeks (longer for some batches)
Ferment until flavor is sharp and acidic
Optional: target pH around 2.5–3.5
Filter and finish:
Strain through cheesecloth to remove solids
Bottle in clean glass containers with tight caps
Store in a cool, dark place
Create/retain starter for next batch:
Save some “mother” or use a small amount of finished vinegar with live cultures to start the next batch
Troubleshooting basics:
If it smells foul (not sour/ferment-like), discard and start over
If no fermentation occurs, add more starter and ensure adequate warmth and oxygen access