ACV ... now that's really easy. We make about 50 litres every year.
Pick masses of apples .... juice them. Any juicer will do, but a good one may cope with a good solid workout for those who have 10 apple trees producing at the same time every year.
Use the juice to 3/4 fill 30 litre brew barrels. Instead of the lids, cover them with a cloth tied on.
This is to stop the vinegar flies ... it doesn't work.

But that's ok, a few vinegar flies will start your fermentation ... but you don't want masses of them drowning in your vinegar.
Leave it in a warm place until one day you wander past and catch a whiff of vinegar. About 3 months.
Siphon off into large (perhaps 1 gallon) bottles, leave to settle for a month or so, and decant into permanent bottles.
Next time you can use about a cup of your own vinegar to start it off ... it will make a better quality vinegar.
You can use a bought, live vinegar the first time ... but you don't have to, I've never bought a live vinegar at all actually.
The one thing is ... when you buy vinegar, this whole "It grow a mother" is great right? Well when you're making vinegar it is very annoying! That mother eats vinegar ... all that jelly stuff was once your vinegar ... and there's nothing so frustrating as a stringy blob of jelly landing in the middle of your salad!!
