Apple wine vinegar. Pokrajanymi,sour apples (also with bleeds), with the peel, but without seeds and seed sockets, fill a gander or a large jar to 2/3 its capacity and pour boiling water to the full. Cover with paper or gauze and keep in a warm place (can stand in the sun) by 8…10 weeks, because that's how long fermentation takes. Then filter the vinegar and pour it into bottles, close it tightly. Use in place of purchased white spirit. Perfect for salads, green lettuce, and even sweet fruit marinades.