I have been making my own apple cider vinegar for the last 5 years as a way to use up some of the apples that my 3 trees produce in enormous quantities.  The vinegar is dead easy to make and different fermentation times will produce subtly different vinegars. As well, different varieties of apples produce different vinegars.

I use the vinegar in many ways -  vinaigrettes, marinades, sauces, soups (can really perk up a beef barley soup), as a replacement for lemon juice, etc. However, I now likely have enough apple cider vinegar in my basement pantry to last 100 years.

Even so, I am always up to my armpits in apples in the fall. I donate bushels and bushels of the things to the local food bank and I make pots and pots of applesauce for my freezer. I can store some of them in my root cellar as fresh eating apples well into the winter.

Every fall I swear that I am going to rip out those apple trees but then, I think back to the pure pleasure of seeing them in blossom in spring and....