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
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.