Raw Cider Vinegar with the Mother
Made from Devon and Dorset apples grown and processed without any man made chemicals.
After harvesting the apples in the autumn they are pressed to release their juice. This is then fermented to alcohol over the winter by the naturally occurring yeasts already present in apples. Then we transfer the alcoholic juice a bit at a time to our vinegar barrels which already contain some vineger with the mother. The mother (sciency name Acetobacter) transforms the alcohol to vinegar by a second fermentation. We help by gently bubbling air through the barrel so the mother can breath and also keeping it warm.
Then some of the raw, unfiltered unadulterated vinegar is drawn off and bottled before more alcoholic juice is added to keep the proccess going.