Place the apple scraps in a quart-sized jar. Push down on the scraps to squish them towards the bottom half of the jar.

Combine about one cup of water with the sugar and stir to dissolve.

Pour the sugar water over the apples, and then fill the jar with water leaving several inches of airspace at the top.

Cover the jar with a coffee filter and secure it with a rubber band or canning ring (just the ring, not the lid).

Place the jar in a warm, dark location, out of direct sunlight. 80-85˚F is an ideal temperature. You should begin to see bubbles on the surface within a few days.

Once your ferment begins to bubble, stir daily to keep your apple scraps submerged and prevent mold. Continue fermenting until the bubbles stop, about 2 weeks.

Once the bubbling has ended, strain the ferment through a cheesecloth lined colander into a large bowl. Squeeze out as much liquid from the scraps as you can.

Discard the apple scraps and pour the liquid into a new jar. Cover the jar with a fresh coffee filter and secure it with an elastic or canning lid.

Place the jar back in the warm location and let it continue fermenting until it develops a tart vinegary flavor, another 2-4 weeks.

Once you are happy with the flavor of your vinegar, cap, and store in the refrigerator for up to a year.