For a nice Homemade Apple Cider Vinger you need well ripened, sweet apples. Wash them, cut into medium-sized pieces, remove the stems only. Leave the cores with the seeds.
Put the chopped apples in a large glass container. You can use 12 1/2 cups (3 L) jars. Pour warm (not hot) water over them in which you've dissolved the sugar ahead of time, enough to submerge them 1 finger above the top of the apples. You can use honey instead of sugar.
Stir the water and apples using a wooden spoon. Cover the container with a gauze and put it in a ventilated area that has sufficient light.
Over the course of 10 days, stir the apples with the wooden spoon at least twice a day. The only unpleasant part is that during fermentation you'll see fruit flies appear.
After the 10 days are up, strain the liquid through a gauze and return to the glass containers (washed beforehand), cover them with gauze again because the fermentation process isn't over yet.
Leave the vinegar as is for 30 days to mature. Then strain it and distribute into the glass bottles in which you'll be storing it.
To speed up fermentation you can add Mother of vinegar if you've kept it from last year's batch.