You can make your own apple cider vinegar at home by following this recipe:Start with winter or fall varieties of apples. These will be crushed, strained, and the juice collected. Add to each quart of juice 1 cake of brewers’ yeast (this step is not necessary, but speeds up the fermentation process). One quart will make enough ‘starter’ for about 5 gallons of cider. Pour the liquid into containers about 3/4 full. Let sit away from sunlight at a temperature of about 60 to 80 degrees, uncovered. After about 3 or 4 weeks the fermentation process should be complete. You can start sampling daily around the 3rd week to decide how strong you want it to get. Next, filter the vinegar using layers of fine cheesecloth or a coffee filter. This will remove any of the settlings (called the ‘mother of vinegar’). If you want to store your apple cider vinegar indefinitely, pasteurizing is the next step. To do this, heat the vinegar and pour into sterilized bottles. The temperature during heating should be between 140 and 160 degrees. Cap the bottles and put in a hot water bath. Again, the temp of the bath should be in the 140 to 160 degree range. Cool and store out of direct sunlight.