I made my own ACV this year. I simply put the apples including skins through the blender to chop them up, I needed to add some water to make it work, then put the whole mess into a 5 gallon food grade pail for a few days, covered with a t shirt to keep bugs and dust out. then I strained it through a muslin cloth and put it in glass jars, covered with fabric to keep the dust and bugs out. I left it for about 3 months. First it turned to hard cider and then into vinegar. I stirred it up every day or so with a long stick that fit into the opening of the bottles. I forgot to stir it a few times, but it turned out well. Then I poured it into smaller bottles that I had caps for.
I think it was worth the effort to get my own organic unpasteurized ACV. I didn't have to pay any money for any of it, I just had to work for it all. And that was ok with me.
