This vinegar is one that we use as our basic seasonings like a french chef would use salt pepper and wine at NoBadFoodLab we use Sea Salt and Apple Vinegar Ferment.

this is a pretty basic recipe and we usually make it in large batches and store it because we use it alot.

For this recipe you can use apple peelings/cores if you have enough

40 - Granny Smith Apples
1000g - Vinegar starter
10,000g - Water
2,500g - Honey

Basically all you need to do is cut the apples in half dissolve the honey and vinegar starter in the water then add the apples. then leave to ferment and age for 2 months before use.
After 2 months remove the apples and store the vinegar until needed.