Apple Cider Vinegar
After failing at making it myself when I was younger, I finally succeeded in processing the apples from our tree into fresh vinegar (that first turned into hard cider… don’t worry I’m 21 :P) when I figured I should remove the apples from the sugar water after a week, then it was just fine! The product made a SCOBY that looked like the type from Kombucha, but I suppose there’s different bacteria/yeast involved between tea vs fruit?
Note: find article w/ image of my apples