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Cider Vinegar

Real Cider Vinegar is made from Real Cider, so that's 100% apple juice naturally fermented with natural wild yeast for up to 9 months and then after the addition of some vinegar mother it is fermented for around another 12 months, during this time all the alcohol is converted to acetic acid, Legally vinegar has to have a minimum of 5% acetic acid. If you are in to pickling you are better off with a vinegar of 7%, this will provide a more crispy pickled vegetable, addition of sugar will help if the vinegar tastes too strong. Don't be tempted to water the vinegar down as this will remove the preserving properties of the vinegar and can lead to dangerous organisms growing such as botulism. The strength of our vinegar will depend on the cider it was made from, we don't water it down to get the same % all the time, Rutts Lane Cider vinegar is always 100% apple juice through to 100% vinegar.

If you have never tried real cider vinegar you are in for a treat.

Rutts Lane cider vinegar is unpasturised and unfiltered so will contain traces of vinegar mother, Mother of vinegar is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.

Here are a few pictures of the mother we removed from one of our vinegar vats.

Now that is some serious mother!