1/ a year back I made apple cider...but I used meh apples which I bought super cheap. the result was MEH, at best. ...so...
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2/ I bought a bottle of unpasturized apple cider, which has acetobacter still in it, and added that. In short order the cider ...
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3/ grew an "vinegar mother" https://en.wikipedia.org/wiki/Mother_of_vinegar …, so I knew it was working. A year passed, and today I got a new carboy with a bung ..
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4/ at the bottom that I could add a on/off tap to. So I transferred it over, poured out a few Tbsp, and tasted it. WOW
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5/ it was far more acidic than off-the-shelf apple cider vinegar ...and it was far more APPLEY. Makes you realize that the store stuff
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6/ is either brown stained industrially created white vinegar, or might as well be. This is the real deal.
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