• You first need to peel and core a bunch of whole apples.  We like to do this with a drill hooked up to an apple peeler/corer/slicer because it makes it the peeling process so much faster and easier.  (See video below).
• Place apple cores and peels (seeds and all) into gallon glass jars until about ¾ full.  You can also use quart or half gallon jars, but I find that the gallon jars are the easiest to work with.  I usually make apple cider vinegar with the scraps when we're canning apples for pie filling etc.
• Add cool water, keeping track of how much water you add.
• Add 1 Tablespoon of sugar per cup of water and gently stir.
• If you have made apple scrap vinegar before, and still have some of the mother (a jelly like substance that forms on the top of the fermenting apple vinegar), to your jar of scraps to jumpstart the fermentation process.  Or you can add two to three Tablespoons of raw apple cider vinegar form a previous batch as well..  However, This step is optional, especially if this is your first time making vinegar.
• Place fermentation weight OR jelly jar on top of the scraps in the jar.  Slowly add water to the jelly jar to weigh it down until it pushes the apple pieces underneath the water line in the jar.  You don’t want any apple scraps sticking up above the water line, or they can mold.
• Cover the top of the jar with a coffee filter, paper towel or cloth and tie securely with a rubber band or string.  This will keep any fruit flies or other insects from getting in, while still letting the vinegar breath.
• Let it set for two weeks on your counter out of direct sunlight.

Second Fermentation

• After two weeks, strain off the juice and place it in half gallon jars or other glass container.
• Cover with another coffee filter or cloth and rubber band or string to allow it to continue to breath without getting insects or other contaminants in it.
• Put it in a cool dark place like a pantry cupboard for 2-6 months for it's second fermentation.  When you open the cupboard and it smells like vinegar, you’ll know the fermentation process is complete.  There’s no specific time limit really, the longer you let it ferment the stronger it will get.  You can always taste it to see if you like it.
• Once it’s fermented to your liking, place a lid on the jar and put it back on the shelf.  It will keep for a long time, but we like it so much that it usually gets used up quickly.  
• And there you have it!  A delicious raw and naturally fermented food made from food scraps you may have otherwise thrown away, that will nourish your family and save you from having to buy store-bought apple cider vinegar.