Two weeks into the apple cider vinegar experiment.
It had developed some VERY EXCITING MOULD. I scraped it off and emailed Sandor, the man who wrote Wild Fermentation. He said I did right. Everything is okay in vinegar land. No more big moulds, just what will become the Mother of vinegar

by nadja.robot
Categories: apple cider vinegar
Tagged: apple cider vinegar, Cider Vinegar, mother of vinegar, vinegar
September 30, 2008 · 1 Comment

The Quality of the vinegar begins with the apples. The Greenings, Baldwins, Spies and Kings of Western New York and Michigan give the greatest amount of rich juice, best for vinegar , and this makes Heinz pure apple cider vinegar. Only the pure apple juice of first pressing is used. Age improves all vinegars and apple cider vinegar is often two years old.
Tags: heinz, applecider vinegar, cider vinegar
Categories: apple cider vinegar
Tagged: apple cider vinegar, Cider Vinegar, Heinz, vinegar