I make unpasteurized, unfiltered apple cider vinegar for a living, wish I could plug my product on this thread. I have had so many people tell me it
is the best they have ever tasted that I am starting to believe it. I do put a lot of effort and thought in to making it taste good. At this stage it
is only available in Australia, but in a few years, who knows?
A hard question to answer. It really is not that simple to make a good acv with mother in it. I have a degree in winemaking, so starting from there I
moved on to apple cider vinegar. Do you make beer or wine? What scale are you thinking of? What is your source of apples? If I know where you are
starting from I can give you some tips on improving it.
The way some people make it is to crush apples, put it in a bucket with cheesecloth over the top and leave it for a few months. This is how to make
harsh apple cider vinegar that takes your breath away when you drink it. This will have mother in it and it is still good for you but it also has a
lot of bad chemicals in it. Do not use a metal bucket or implements.
I do brew my own clone beers from scratch. I also keg my beer as well. I am curious if you can use crab apples to make wine and also vinegar. I am
just about to start planting an orchard of fruit trees. For wine making and for sale locally. I will also be planting high quality apple trees as
well, one tree at a time.
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