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Kombucha or ACV

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I’m kind of frightened...
I used my cores and peels, plus raw sugar, to make ACV. I put it in a crock in the closet, weighted, and lidded.  
I’ll be nice and say it looks like egg whites only not as clear.
I tasted it before I knew it had the consistency of...egg whites. The thicker part.

I’m brand new at this. The one site I used said strain it, cover it and put it back for 3 more weeks, but this nastiness is not something I’m thinking about eating.

It’s also pretty homogeneous. The whole batch is slimy.

[Thumbnail for D8B61B7E-1232-4142-BF52-548663137D2B.jpeg]
[Thumbnail for 2D5BCBC1-C0C8-41FB-805E-1AAA74DC99CB.jpeg]
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I have only made ACV once, and it did not look like that at all! But I do have lots of experience with fermentation, from kombucha, kefir, lacto fermented veggies, sour dough...  I'm going to assume that something bad came into contact with your ferment, except that usually ends up with mold and I don't see any mold there. How does it smell?  Mine was a bit cloudy, but smelled and tasted like ACV. Culprits to bad ferments are usually something in the jar, lid or untencils, or something on the skin of the fruit, but sometimes it is caused by a natural yeast near by.  For example I had a batch of sour dough that suddenly changed its form and smell, I knew the smell was familiar, but it took a couple days to realize it was the pineapple I had set not far from the jar. Turns out pineapple skins give off a lot of yeast. The best advice I can give is to leave it a short time and see if it improves, sometimes things can look a little narly before they adjust and complete the fermentation process. After that "when in doubt, throw it out", but don't be afraid to try again, like I said it could have just come in contact with something off. I have used the exact same process for doing fermented carrots and once the batch was just off, I tossed it and started again, have never had it happen again and I'll never know exactly what went wrong. Good luck.
Amey Dick
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One other thought, looking at your pics, I did mine in a glass jar. Sometimes the acid in apples will react with metals, that's why a good apple press is made of wood and not metal.
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Location: Massachusetts, Zone:6/7, AHS:4, Rainfall:48in even Soil:SandyLoam pH6 Flat
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It is not suppose to be thick, I know that milk kefir is like a slimy gummy bear(good) and that water kefir once they start losing their ..... after starving/low pH they start turning into a thick liquid (okay to drink but it means they are almost dead).

It sounds like you are doing some type of wild-fermentation without a starter, which is fine and cool.
You have for sure created something new. It might be something really healthy and good.
But it might also be something really horrible and deadly.
To be safe dont use it.
For fun, keep it around and keep making some batch.
Send a sample to a lab to see what is in it, compared to milk kefir and villi and bad stuff (e.coli/etc)
I find your creation really interesting but I wouldn't drink it. If I used it to ferment my bread and then bake it at 450F I would try a sample MAYBE.
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Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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In the past, in my canning days, I used to use apple peels and cores to make pectin for jam...I don't really remember the process but it was cooked and strained and was thickish in the end.  

Maybe you've made pectin?

...and as mentioned above using any metal, even stainless, isn't a good idea for ferments.
I see now you had it in a crock in the closet....the picture shows it in stainless steel.

Interesting results though
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