2 Kg overripe, bruised or spotted apples 3 litres cold water 1 cup sugarWash and dry apples and cut into two centimetre slices (include peel and core). Place in a crockery basin and cover with water. Cover with cloth and allow to stand for ten days, stirring daily. The mixture will ferment and bubble. After ten days drain the apples and discard solids, reserving liquid. Add sugar and stir until dissolved. Strain through several layers of fine muslin. Do not squeeze - this sends it cloudy. Bottle into clean dry bottles and stand uncorked but covered with a cloth for 14 days. It will continue to bubble, but decrease towards the end. Cork securely, label and date. Keep three months before using.
We have used this recipe with the tail-end of our Granny Smith apple crop. Despite the exceedingly simple approach it produces surprisingly impressive cider with good effervescence when bottled into big brown beer bottles. However when we used a small, clear bottle the cider had a slight cider-vinegar overtaste.
When we only half filled a small clear bottle we obtained very good cider vinegar, so if you want vinegar then follow the recipe above, but do not fill the bottle more than 3/4 full. It might help to add a spoonful or so of last year's (or any other unpasturised) vinegar before capping the bottle.