Combine water, sugar and chopped apples into a 2-gallon ceramic crock.

Stir the mixture vigorously for about 3 minutes with a wooden spoon. Cover with a clean cloth and keep at room temperature. 

Check the contents daily until the mixture bubbles a bit, about 4-7 days. Stir daily.  

Once the mixture bubbles and creates some foam remove the fruit chunks with a slotted spoon.

Stir in the active cider vinegar starter such as Bragg's. Most cider vinegar in the store has been cooked and won't work for this recipe.  Cover the crock with a clean cloth and leave at room temperature. 

Let the mixture sit at room temperature for 2-4 weeks. Check the mixture every other day for acidity.  Basically, dip your finger in the mixture and taste it and smell it. When it tastes like vinegar it's done. 

Pour the vinegar into a 1 gallon bottle such as really clean milk jug or an empty white vinegar jug. Close the lid to stop any further fermentation. Once a month if you don't use it often open the lid and let out the gas. Just in case. 

Use and enjoy.