A traditional naturally fermented vinegar, matured using only natural yeasts to develop "the mother". Our Cold Press Cider Apple mash delivers a savoury vinegar that is packed with "the mother", and excellent for use in cooking, great on seafood, salad dressings, and is a deliciously tangy drink.
COLD PRESS Apple Cider Vinegar (With "The Mother") 750 ml x 6
We recover the pulp from the apple press that still contains loads of apple juice, and mix it with rainwater and raw sugar. We let the brew ripen with a fully natural yeast ferment for two months. Then we strain out the apple and start to aerate the brew to convert the alcohol to vinegar. This process takes around 9 months, and during this time "the Mother" develops, giving the vinegar all of it's famed remedial properties. "The Mother" in this vinegar was unusually strong, and gives a great savoury taste for use in the kitchen as well as packing heaps of "Mother" goodness.