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.
