60grams(¼ cup) raw apple cider vinegar "with the mother" or homemade vinegar
700grams(3 cups) maple sap
80grams (¼ cup) maple syrup
Instructions
Combine all ingredients and mix well, then place in a quart mason jar with a cloth tied around the top and ferment at room temperature.
After a few weeks, you'll notice a mother forming inside the bottle like a flubbery jellyfish.
Continue tasting the vinegar from time to time until it tastes good and acidic to you--a few weeks to a month, then put a lid on the jar and store in a pantry.
Notes
It's Alive
As long as the vinegar isn't heated enough to kill the ferment, it can be used to start other vinegars.
Don't Skip the Booze
The alcohol is part of the magic here, helping to jump start the ABV to ensure a tart end product in the shortest period of time.
Tweaking the Vinegar Innoculant %
You can adjust the vinegar up or down a bit--up to 25-ish % of the total volume of combined sap and syrup, before adding the alcohol, which will speed up the process a bit.