In large mason jars fill half way with room temperature water. DO NOT use chlorinated water as this will stop fermentation. We are on well water so I have no issues with chlorine. I made two different versions for the apple cider vinegar to see which one works better. One is made with honey and the other with sugar. Use 3 tablespoons white sugar or 1/4 cup honey in one large liter jar. Fill with apples.
Place the jars out of sunlight. They need to stay warm so I would suggest to put them on top of your fridge.
Allow to sit for 1-2 weeks.
A scum of yeast or sometimes what is also called the "mother" should develop on the top. That is completely normal.
I let it sit for another week on top of the fridge. I strained it, then put into another sterilized container for use! Some people don't like to pasteurize it if they are drinking it. I found for my recipe that I don't mind taking a teaspoon or so and drinking it as it has a very mild taste. I'm using it for a hair rinse as well as a natural all purpose kitchen cleaner. If you are using it for those purposes than bring it to a boil once it is strained, so it will stop fermenting. Compost the old apples. Store the finished cider vineager in a cupboard away from sunlight.