Organic Raw Apple Cider Vinegar

Organic Raw Apple Cider Vinegar is one of the best catalyst
there is. Whatever herb you mix it with will be assimilated
that much quicker. It’s absolutely great.
***************************************************************** We always made vinegar after we got done either making apple sauce or
apple cider. We filled our 5 gallon crock with the leftovers or by
products- stuff you normally waste- cover with cold water and cover.
We would put it in a warm place and every so often put more peels
when we made pie.Strain off the froth on the top as you go along.
When it smells and taste like vinegar- we would strain it and put in
sterilized jars and put the lid on. We stored it in our pantry which
was cool and dark.
Depending on sugar content of apples and ripeness and warmth depends
on the amount of time. We had vinegar as soon as 4 weeks and up 12
week. Longer it sits after it’s strained it seemed to taste better.