All vinegar is the result of the bacterial fermentation of alcohol to acetic acid. Vinegar brewers such as ourselves merely give the acid forming bacteria - acetobacter - a helping hand to achieve this end. To do this, we let them operate in a controlled, oxygen rich environment, and give them plenty of food. In this case, that's cyder.
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All vinegar is the result of the bacterial fermentation of alcohol to acetic acid. Vinegar brewers such as ourselves merely give the acid forming bacteria - acetobacter - a helping hand to achieve this end. To do this, we let them operate in a controlled, oxygen rich environment, and give them plenty of food. In this case, that's cyder.
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