For two weeks, periodically mix the mass. Do this carefully, grabbing the bottom. And at least twice a day. After two weeks, drain the liquid, filtering it through gauze, and pour into large jars (three- or five-liter) - there the vinegar will continue fermenting. Banks fill, pouring to the top of five or seven centimeters. Leave the vinegar to stand for another two weeks. At the end of this time, our apple cider vinegar is...