Remove the peels and cores from your apples and save them. (I like to collect these when I am juicing or making applesauce.)
Add the apple scraps, cores, and peels to a quart mason jar with your water, kombucha, and honey. (Add SCOBY if desired.)
Cover with a paper towel (or a cloth and a rubber band).
Allow to ferment for one month.
After one month, strain your mixture. You will have a vinegar SCOBY on top of your batch. Discard this and strain out the apple peelings and cores.
Strain just the liquid into your mason jar. Cover with a cloth and rubber band again for an additional month.
After your second month, you can bottle your apple cider vinegar in any glass jar with a lid. Store in a cabinet for months and months to use as you would store-bought vinegar!
Notes
You can add a kombucha SCOBY on top of your batch to keep the apples under the water.