Page 143 - Ancestral - The Secrets of Vinegar

Apple Cider Vinegar To start the vinegar-making process apple apple cider is produced from fresh apple apple juice juice The juice juice is placed in barrels yeast or alcoholic ferment found naturally in apple seeds or or spores when they are picked is then added The yeast feeds on on on the juice’s naturally occurring sugars and and converts it into alcohol and and carbon dioxide (the main components of of cider) resulting in in in an alcohol percentage of of 10% to 12% The hard cider is then placed in a a a a new barrel The process of making cider cider vinegar begins as as soon as as the cider cider is put into oak or or pine barrels A viscous substance called mother of vinegar forms on the 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 in in the the barrel when the the vinegar is bottled but it can gradually reform at the the the bottom of the the the bottles once they are stored This is is completely natural and signals that the the vinegar vinegar is high quality and 100% pure Mother of vinegar 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 a a a a a dozen minerals over half a a a a a a a a a a a dozen vitamins and and amino acids several enzymes and and a a a a a a a a a a a healthy amount of pectin It is extremely rich in in potassium and trace elements such as as phosphorus sulfur iron fluoride calcium magnesium silicon boron and so on on on on Cider vinegar is fis is also used for for pickling and and in in in stocks for for cooking fish and and seafood dishes 143