Somerset Cider Vinegar is different from ordinary cider vinegar in that it is made from 100% pure cider apple juice that has been produced on carefully selected Somerset farms. No dessert fruit, concentrate, sugar or imported fruit has been used. It is a type of vinegar often called Apple Cider Vinegar.
Real Cider Vinegar only comes from real cider apples
Somerset Cider Vinegar only use traditional Somerset varieties of cider apples like Kingston Black, Yarlington Mill, Brown Snout and Dabinett.
Somerset Cider Vinegar is not filtered or pasteurised and still contains aceatobactors (mother-of-vinegar). Aceatobactors make the vinegar appear cloudy or be present in wispy, gelatinous particles when the cider vinegar is kept for long periods. Vinegar that are produced by industrial methods do not develop the same levels of acetobactors and there is some uncertaintly over the additives used to ferment the stock in as little as 24 hours!
Mother of Vinegar is tasteless and nutritious but an excess can be removed using muslin or a tea-strainer.
Natural three year fermentation
Our vinegar is fermented naturally for a minimum of THREE YEARS. The Acetobacter Aceti – which develops into the mother-of-vinegar needed for health treatments – is produced very, very slowly. Mass produced supermarket vinegars – even if they are marked organic – are made by an industrial process in a machine called an Acetator. The vinegar is in the machine for as little as 8 hours and the Acetator mimics the natural process by using compressed air to oxidise the cider (which was made from inferior cull fruit and sugar to boost the alcohol content).
Organically grown fruit
Our vinegar is organic but we don’t pay to have it certified as ‘organic’ by an outside body. None of our cider apple trees have ever been sprayed. Much of the fruit we use comes from trees that were planted just after WW1 and they are far too big to be sprayed!
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