Wash the apples with water, and chop them into uniform pieces.

Add the apples to a sterilized jar, filling it ¾ of the way full.

Pour the water mixture over the apples, leaving a few inches at the top of the jar. Make sure to measure the cups to calculate the sugar amount -- 1 Tbsp per cup of water.

Cover the jar with a coffee filter or cheesecloth, and loosely secure it with a rubber band.

Set the jar in a warm, dark place for 2 weeks.

Every day push the top apples into the liquid so mold does not form.

After two weeks has passed, strain the apples from the liquid.

Cover the jar again, and let it rest for another 4 weeks or until it has a pungent, vinegar-like odor and taste.

Place a lid on the jar, and store the apple cider vinegar at room temperature. Store in the mason jar you made it in or use old AVC bottles. Whatever you want just to that it has a tight fitting lid. I like to re-use old large kombucha bottles.