Cloudy Apple Cider Vinegar is made from fresh, crushed, apples. When mature, it contains a web-like substance, called 'mother', which becomes visible when the rich brownish liquid is held to the light.
The mother is the dark, cloudy substance in the ACV formed from naturally occurring pectin and apple residues - it appears as molecules of protein connected in strand-like chains. The presence of the mother shows that the best part of the apple has not been destroyed. Vinegars containing the mother contain enzymes and minerals that other vinegars may not contain due to over processing, filtration and overheating.
Our orchards at Ostlers Cider Mill are under organic conversion with Organic Farmers and Growers.
You can purchase from our on-line shop on our web site and from local Shops.
Yes Ostlers Cloudy Cider Vinegar is suitable for vegaterians and vegans.
The acidity percentage is 4.6%.
The standard way is to mix two tablespoons in a glass of cold or warm water. Take one glassful first thing in the morning, one during or after lunch and one in the evening. To reduce the sharpness mix with one teaspoon of unblended, pure honey. Many who find the vinegar either upsetting their stomach or not working well; find this mixture the perfect answer. Alternatively, it can also be mixed with a fruit cordial of your liking - just add two tablespoons of vinegar to a glass of cold or warm water.
The difference between our Cloudy Cider Vinegar and our Vintage (1980) Cider Vinegar is the taste; the Vintage has a much smoother taste.
Pasteurization is the heating process intended to remove potential problem bacteria from consumable liquids such as milk, juices etc. However, this process will also remove delicate nutrients and enzymes that may constitute a major portion of the food value of that consumable. In the case of raw organic Apple Cider Vinegar, pasteurization would eliminate the 'mother', a major health giving factor of our vinegar.
The mother is the most nutritious part of the Apple Cider Vinegar and is very beneficial to digest. Often the 'mother' settles to the bottom of the bottle. We recommend shaking the bottle lightly to distribute the 'mother' before dispensing.
It does not need to be refrigerated. We recommend that you keep the product out of direct sunlight in a relatively cool location.
ACV opened or non-opened has a required 'official' shelf life of three to five years after the bottling date, however, experience has shown that the product is safe, usable and effective for an indefinite period if kept out of direct sunlight and in a cool location.
It is safe to take during and after pregnancy. It helps to rid the body of toxins and may even help with any complications that may arise or have arisen with the pregnancy. It supports regularity and promotes digestion.
It is not imperative to add honey to Apple Cider Vinegar. Honey is recommended because it has proven bioactive properties and contains the vitamins and enzymes necessary for the proper digestion and metabolism. It does add health benefits to the ACV cocktail, but fortunately the ACV has plenty of health uses and benefits without the honey.
Apples are one of the oldest, most nutritious foods on earth. They are rich in potassium, a mineral many of us are deficient in, and a deficiency that causes old age to creep upon us sooner. Calcium maintains our hard tissues such as bones, and potassium is the equivalent to the body's soft tissues, keeping the body's flesh and arteries soft and resilient. Besides being a natural stimulant for vitality, Apple Cider Vinegar cleanses and restores nutrients to the body so that the body can heal itself.