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APPLE CIDER VINEGAR
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Apple cider vinegar is
the next step after apple cider, which converts sugar to alcohol, then to
acetic acid and finally to carbon dioxide and water. To
make cider vinegar, a fully fermented dry cider with a minimum 5% alcohol
content is needed. SO2 must not be added or present since it will
inhibit the conversion from alcohol to acetic acid. Contrary to the process of
cider making, cider vinegar making requires access to plenty of air to allow Acetobacter to get in. Commercially, forced aeration
and high population of acetic acid bacteria are used to speed up the
conversion.
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