The brewing method of apple vinegar is very complicated. If it is simple, it will go through two stages of biochemical reaction: one is to adjust the content of sugar and acid in apple juice. Adjust sugar content to 15%~ 16% with white sugar, and adjust acidity to 0.4%~0.7% with citric acid. Adding two thousandths (activated) active dry yeast for fruit wine fermentation and apple alcohol fermentation, controlling the temperature at 33-35 degrees for about 3 days, adding three thousandths (activated) active dry acetic acid bacteria in the second stage after alcohol fermentation, and stirring for 3-5 times a day for 3 days; The product temperature is 32~35 degrees; Static plane oxidation culture and fermentation for about 20 days; After the surface vinegar film sinks, it is found that there is not much alcohol, so salt can be added to end the apple vinegar fermentation.