Mix 1 TBSP sugar per cup of filtered water. Fill a glass jar with apple scraps (about 3/4 the way full). Cover with sugar water. A quart size jar fits 2 cups water.
Add fermentation weight and Cover with cheesecloth. Set away from sunlight for 2-3 weeks (2 if your house is really warm).
Every few days (once a week is fine), check and stir the mixture. You will start to see a foam form on top, skim and discard. Make sure all the apples are submerged
After 2-3 weeks, strain the apple/liquid mixture and discard/compost the apple scraps. Place the liquid back into the glass jar. Cover with a cheese cloth and let it set in a cool dark place (kitchen cabinet works well) for 3- 4 weeks.
You may notice a thick layer form, this is called a SCOBY "the mother." This can be used to make future vinegars, kombucha, or left in the final ACV bottle. Homemade ACV best is used within 6-12months.