Apple Cider Vinegar, Organic, Unfiltered

Vinegar production from fruit is a two-step process. Organic apple juice first undergoes an alcoholic fermentation, which is followed by an acetous fermentation. The vinegar is left in the natural state, unfiltered, with all of the material in the vinegar fermentation remaining in the product. Free of clarifiers, preservatives, or other additives.

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Source
Organic cider stock (unpasturized juice) from whole organically certified apples

Manufacturing
Fermentation of apple cider stock with Acetobacter aceti

Packaging and Storage
Store in a cool dry place (50 to 68 degrees F optimum) away from direct sources of sunlight, heat and oxidizers. Properly stored unopened containers have an expected shelf life of 24 months.

Available Configurations