2 x half gallon jars filled with fresh pressed apple juice are to ferment with air locks and become hard cider
Apple Juice has been fermented into hard cider after 1 month.  A normal white bacterial film was forming on the top.
Stage 2:  I combined the 2 half gallon jars into 1 gallon to continue fermenting in an aerobic environment with a cloth covering to keep bugs and debris out.
1 week into the 2nd stage of fermenting
10 weeks into the 2nd stage of fermenting. It is starting to taste like ACV but it still has a cider note, so I will continue to allow it to ferment and check on it weekly until it has fermented into Apple Cider Vinegar.
10 Week, Close Up - The white film has mostly disappeared as just a thin layer remains now
Having fun and enjoying the beautiful and organic, family owned Fieldbrook Apple Farms Orchard...
Our harvested apples were cleaned and are being pressed using an old-fashioned press...
*All images and content are the rights of Candice Brunlinger to meet the requirements of Summer Bock's Fermentationist Certification Program. Some of the recipes are from Summer Bock while others are influenced by her, various fermenting cookbooks or Candice's herbal and culinary background.