I love apple cider vinegar, especially in the morning, I drop a few drops into the water I drink before breakfast. I don't know if it helps, but when I'm making apple cider vinegar, I add 4 kg of apples, 2 teaspoons of sugar, 2 teaspoons of salt. After that, I add 2-3 chickpeas. Sometimes I don't have chickpeas at home, I add a piece of bread instead. I separate the seeds from the apples and divide them into 4-5 pieces. I put half the apples in the big glass jar and add the chickpeas. I fill the water, leaving some space for the gas to escape. I add 2 teaspoons of sugar and salt and mix well. I fix the jar by covering it with thin cheesecloth. The mixture must breathe for fermentation. I leave it to wait like this for 35 - 40 days. While I wait, I sometimes mix it with a wooden spoon. When the fly starts to occur, I drain the pulp of the apple. After separating the pulp, I add 2 more teaspoons of sugar and 2 more teaspoons of salt to the vinegar and mix. Then I cover the jar and store it in a cool and dark place. After a while, yeast begins to form on the vinegar. The white, transparent yeast and the pungent smell mean the vinegar is ready. You can take vinegar yeast with a spoon and produce vinegar again and faster.The vinegar may deteriorate due to the formation of fungi or unwanted bacteria. I always make sure that the jar is very clean to prevent this. The bacteria on the apple peel help start fermentation. That's why I don't wash apples. Sorry for my English.