Fill a half gallon-sized jar halfway with apple scraps or cut-up apples, seeds removed.
Pour the sugar into the jar.
Fill the jar with the water to cover the apples, but leave at least 2-3 inches of headspace from the rim of the jar. During the 30 day process, the apples will expand, and the mixture will bubble so you want to prevent the liquid from spilling out the jar.
Cover the top of the jar with a piece of clean fabric or a paper coffee filter.
Each day, remove the fabric or coffee filter and stir the vinegar, twice per day in the morning and in the evening. And then replace the fabric or coffee filter.
After 30 days, strain out the apples and decant the liquid. This liquid is your homemade vinegar. You can decant it into a glass or plastic bottle, and you can store it at room temperature, preferably in a pantry out of direct sunlight.