It sounds simple enough but almost too good to be true. Using peels, cores and all plus sugar and water. In two weeks time I will strain it and then leave for a further four weeks. I am regularly buying apple vinegar. I use it when making halloumi cheese – it’s the agent I put into the boiled milk to produce the separation of cud’s and whey. I used to squeeze lemon juice into the hot milk but cider vinegar works and tastes better.