View Full Version : Apple Cider Vinegar
02-06-2011, 01:58 PM
I went out to buy more apple cider vinegar and looked at labels today.
One brand said it was made from grain ?!
another brand in the small size said made from apple cider, but then in the larger size the same brand made no reference to apple cider being used.
what brand are you using and what does the label say as the ingredients?
Hi ~ I use Bragg's (http://bragg.com/products/bragg-organic-apple-cider-vinegar.html) and the ingredients read:
Certified Bragg Organic Raw Apple Cider Vinegar is unfiltered, unheated, unpasteurized and 5% acidity. Contains the amazing Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules.
Sometimes I'll order Azure Standard's brand, but it comes in plastic and I prefer the glass jars. Bragg's uses glass.
Ingredients of Azure's: Made from table grade, certified organic apples of exceptional quality. They provide exquisite flavor and full bouquet. Prepared the "old fashioned" way, without chemicals, additives, preservatives or water. Unpasteurized and unfiltered in order to preserve nutritional value. Natural sediment is the true sign of raw, unfiltered Vinegar and contains pectin, trace minerals (including potassium), beneficial bacteria and enzymes.
This is full strength (5.7% acidity). Undiluted. Unfiltered. Unpasteurized. Contains "Mother."
INGREDIENTS: Certified Organic, Raw, Unfiltered, Apple Cider Vinegar.
02-06-2011, 09:22 PM
I use Braggs also.
02-07-2011, 06:44 AM
It needs to be unpasturised and have some sediment (known as Mother) in the bottom.
sport -- Great point -- it has been much harder to find ACV with the "mother" here in Brazil. (Although I finally found a specialty store in the next big city! :))
In the USA, Bragg's and Tree of Life were the two I found most often. I personally preferred ToL brand for personal reasons, but both are consistently high quality.
What you find in the big grocery stores is often pasteurized and filtered. Like sport mentioned, if you don't see the sediment on the bottom, it is not your best option.
to make your own homemade apple cider vinegar.
to make 'mother'
1/4 cup apple cider vinegar to 1 cup of raw apple cider. let it set a couple of days, this will develop 'mother' on the top. (you can smell the vinegar scent then it's ready)
to make 'apple cider vinegar'
have a sterilized container ready,
juice your apples (I got mine from my fil's orchard),
, skim off the mother from your 'starter' (a heaping table spoon full) place that in the jar,
fill up the rest of the jar with raw apple juice that you've strained/skimmed to remove the foam, put lid on jar, keep in a warm place 80 degree until mother is formed on top and then strain off any debris that is in the vinegar (i juiced the apples and did not core or de-stem them so my batch had to be strained once the mother formed) once the mother has formed again in this jar strain and pour into your keeper container (I used a recycled glass heinz vinegar jar). now you have apple cider vinegar.:dance:
oops! forgot to say don't throw out the mother once you've skimmed it off the ACV, put it it a mason jar seal it and keep it in your fridge until you need to make ACV again. and skip the step of 'making mother'.
02-08-2011, 04:45 PM
Thanks for the recipe Ferb.
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