Step 1: Prepare the sugar water for the amount of fruit scraps that you have with the ratio of 1 quart water to 1/4 sugar. Make sure all sugar is completely dissolved.
Step 2: Fill jar(s) with coarsely chopped up fruit scraps (or cores) about half full, then pour in the sugar water solution.
Step 3: Cover with a towel or cheesecloth and let ferment at room temperature. Stir once/day if you can.
Step 4: You will notice the liquid darken after about a week. At that point, strain out the fruit scraps and discard or compost them.
Step 5: Ferment the vinegar for 2 to 3 weeks longer, stirring it periodically. You will notice a milky film on (or at the bottom of) the vinegar. That is good, just stir or shake it up every time you need to use it.
Step 6: No need to refrigerate. Cover and place in cupboard.
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