Start with raw, unpasteurized apple cider
Pour the cider into a clean glass jar or crock
Leave some space at the top for fermentation
Cover the container with a clean cloth or paper towel
Secure the cover with a rubber band
Keep the jar at room temperature, away from direct sunlight
Let the cider ferment for 2 to 4 weeks
Stir or gently swirl it every few days
Wait until it turns hard cider with alcohol
Leave it exposed to air again with the cloth cover
Let it sit for another 3 to 6 weeks
Taste it occasionally until it becomes sour
Strain out any solids if needed
Transfer the finished vinegar to a clean bottle
Seal and store it in a cool, dark place