Apple Cider Vinegar Mother

Apple Cider Vinegar Mother Pellicle with Starter Apple Cider Vinegar and Instructions.

Please note that each Vinegar Mother is unique and may slightly vary in color, size, shape and thickness.

A Vinegar Mother is a natural cellulose raft containing dense colonies of Acetobacter bacteria. These beneficial bacteria feed on the alcohol in apple cider and convert it into acetic acid, creating raw, homemade vinegar.
There are different ways to brew apple cider vinegar (ACV). Below is a simple method using apple juice and wild fermentation.

Ingredients:
• ACV Mother.
• 4 cups of Apple Juice (raw, unfiltered, or pasteurized is OK, but must have NO preservatives or antibiotics).
• 1/4 cup of strong apple cider vinegar starter (supplied with ACV Mother).

How to brew:
• Pour room temperature apple juice into a clean glass jar.
• Add the starter vinegar.
• Gently place your ACV Mother on top.
• Place a breathable cover (like a paper coffee filter or cheesecloth) over the jar and secure it with a rubber band. This allows oxygen in while keeping out dust and fruit flies.
• Ferment in a warm spot away from direct sunlight for about 30 days.
• Start tasting the vinegar at the 30-day mark. If it is still too sweet, let it ferment for a few more days until it reaches your preferred tanginess.