Guest guest Posted January 10, 2005 Report Share Posted January 10, 2005 thissal@... wrote: > > > Can someone tell me how vinegar is made? I always assumed it was a > process involving heat and thus the adversion to cooked acid? ==================================== Most store bought vinegar is pasteurized. However, there are some, like Braggs, that are unpasteurized and will still have the mother in it. Vinegar is made like wine, it is fermented with yeast. Leave wine long enough and it will eventually turn to vinegar if exposed to the right environment of course. -- Peace, love and light, Don " Quai " Eitner " Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man. " -- In compliance with the highest standards of Universal Law, this email has been thoroughly disinfected and purified in the solar flares of the sun. Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus. Version: 7.0.299 / Virus Database: 265.6.9 - Release Date: 1/6/05 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2005 Report Share Posted January 10, 2005 There is a file in the How To in the archivesthissal@... wrote: Can someone tell me how vinegar is made? I always assumed it was a process involving heat and thus the adversion to cooked acid?__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2005 Report Share Posted January 10, 2005 Fresh squeezed apple juice can be heat sterilized to remove the unwanted bacteria, but not necessarily. You can just add the mother from organic apple cider vinegar and let it ferment and age. Gayla Always Enough Ranch Acampo, California goatclearing@... http://coloredboers.home.att.net/always.html ----- Original Message ----- From: <thissal@...> <health > Sent: Sunday, January 09, 2005 8:59 PM Subject: Raw Apple Cider Vinegar: > > > > Can someone tell me how vinegar is made? I always assumed it was a > process involving heat and thus the adversion to cooked acid? > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2005 Report Share Posted January 11, 2005 Don't heat it, you will kill the enzymes, just add 1/8 oz. of Hydrogen Peroxide peer quart. -- In health , " Gayla " <goatclearing@b...> wrote: > Fresh squeezed apple juice can be heat sterilized to remove the unwanted > bacteria, but not necessarily. You can just add the mother from organic > apple cider vinegar and let it ferment and age. > Gayla > Always Enough Ranch > Acampo, California > goatclearing@b... > http://coloredboers.home.att.net/always.html > ----- Original Message ----- > From: <thissal@y...> > <health > > Sent: Sunday, January 09, 2005 8:59 PM > Subject: Raw Apple Cider Vinegar: > > > > > > > > > > Can someone tell me how vinegar is made? I always assumed it was a > > process involving heat and thus the adversion to cooked acid? > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.