How to make
Grate the apples, then add the water, sugar, brewer's yeast and bread to them. Stir the mixture and put it in a closed container in a dark area.
The mixture needs to sit as is for 10 days at 70°F (20 °C); be sure to stir twice every day with a wooden spoon.
After 10 days pass, strain the mixture through a gauze and add the honey to it.
Leave the mixture covered with a cheesecloth, again at a temperature of 70°F (20 °C), while it continues to ferment and the vinegar clears up.
Strain again and distribute into jars. Store in a cold area. The vinegar will be ready after 2 months.
