In the fall, I love making apple sauce, pie, and crisp, and now, aside from composting, I have something positive to do with all the scraps!
1 quart variety of apple skins and cores, chopped
2 quarts filtered water
Place the apple peels and chopped cores in a crock or large jar. Cover crock with a towel and let sit in a cool, dark place to ferment. For the first week, daily, stir the apples with a wooden spoon. Bubbling should begin in a few days. After 1 week, strain out all the apple parts. Pour the liquid back into the crock or jar and replace cover. Allow to ferment for 4-12 weeks, until all the alcohol has been converted to acetic acid. Bottle the vinegar for storage. For best results, let the vinegar mellow for a couple of weeks at room temp, after bottling and before consumption.