Page 143 - The-secrets-of-vinegar_may2019

Apple Cider Vinegar
To start the vinegar-making process, apple cider is produced from fresh apple juice . The juice is placed in barrels; yeast or alcoholic ferment, found naturally in apple seeds or spores when they are picked, is then added . The yeast feeds on the juice’s naturally occurring sugars and converts it into alcohol and carbon dioxide (the main components of cider), resulting in an alcohol percentage of 10% to 12% . The hard cider is then placed in a new barrel .
The process of making cider vinegar begins as soon as the cider is put into oak or pine barrels . A viscous substance called mother of vinegar forms on the surface and initiates fermentation . No filtration or pasteurization is required . After fermenting for several weeks, the liquid is poured into bottles made of opaque glass, which blocks light and prevents oxidation . The mother of vinegar remains in the barrel when the vinegar is bottled, but it can gradually reform at the bottom of the bottles once they are stored . This is completely natural and signals that the vinegar is high quality and 100% pure . Mother of vinegar can be consumed and is highly nutritious .
Unfiltered, unpasteurized apple cider vinegar has many health benefits . It is fortified with approximately 30 essential nutrients, about a dozen minerals, over half a dozen vitamins and amino acids, several enzymes, and a healthy amount of pectin . It is extremely rich in potassium and trace elements such as phosphorus, sulfur, iron, fluoride, calcium, magnesium, silicon, boron, and so on . Cider vinegar is also used for pickling and in stocks for cooking fish and seafood dishes .
143