This is simple.... juice apples until you have 5 gallons of juice. Add one packet of wine yeast to juice. Mix, and then stir twice a day for 5 days, or until yeast stops making foam. Cover top of bucket with cheesecloth to keep bugs out. Do this from the minute you juice the apples. After the foam process has stopped, allow to sit for about 6 weeks. when vinegar is to taste, strain. It will still have some mother, but will be fine and easily sit on the bottom of the bottle. when you have completed the straining process, heat vinegar to 160 degrees... NOT even one degree more. turn off, cool, and bottle. ( I use wine bottles) After bottling, put bottles in boiling water, and let sit until room temperature. Now your vinegar is pasteurized and ready to store and use.