Our little apple tree has produced several bushels of organic apples (no spraying here!) and this year, while processing these golden green rbs into apple sauce, I realized that the peel/core palooza could be made into apple cider vinegar.
Making wild vinegar is really neat, but what happens when you use that up and it's not cider pressing season yet? I tested out a theory using store-bought, pasteurized cider and the "gunk" left in my raw cider jar. Did it work? "Mother" says yes!