Interesting idea about making apple cider balsamic vinegar. Presumably that would involve leaving the cider vinegar to mature and concentrate through evaporation at a slow rate in oak casks or something like that.
Ever since meeting Franco, I’ve wanted to make more with our apples.
Apple juice and cider are obvious progressions; I also want to make our own apple balsamic vinegar. We made Granny’s Apple Juice in a factory on farm when I was a kid, selling it in 2L glass bottles. I still remember the taste of foamy, just-pressed juice.
At Slow Food’s Terra Madre in 2010, I was after an early morning espresso and said a friendly bonjourno to an older Italian man as I passed. He said hello back in a much better accent, and asked if I knew where he could get a coffee.
Franco turned out to be a biodynamic farmer from Tuscany. With his family he grows ancient grains, grinds them into flour with a traditional mill, and makes Demeter-certified pasta. He also has a small orchard of heritage Italian apples that he makes into…
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If you are going to go to the trouble of buying in Apple Cider Vinegar, for health purposes, then you might as well go the whole hog and get the Organic version. Scientists have confirmed that organic produce has positive effects on nutritional quality.
Apple Cider Vinegar
Biona Organic Cider Vinegar
Oak Matured, unpasteurised, unfiltered
This is the best Apple cider vinegar I have tasted for cooking and use in salads.
Do you have any pictures of apple cider vinegar recipes or maybe applications of apple cider vinegar? You can show them to the apple cider vinegar world by adding them to the apple cider vinegar group on Flickr.com
Here are some of the pictures already there:
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
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
Bragg organic raw unfiltered apple cider vinegar with the mother
photo by permanently scatterbrained who says the apple cider vinegar should last him around 12 days which doesn’t seem very long for a whole gallon of vinegar.
Tags: applecider vinegar, cider vinegar, vinegar, Bragg
Posted in apple cider vinegar, products, unpasteurised
Tagged apple, apple cider vinegar, Bragg, Cider Vinegar, gallon, Organic, photo, Raw, unfiltered, vinegar, with the mother