What is Apple Cider?
Apple cider
vinegar is a sour liquid made from apples. The process begins when fresh apples
are crushed, releasing the juices. Yeast is added to begin the process of
fermentation in which the sugars in the apples are converted to alcohol as they
are consumed by the yeast for energy. Bacteria are then added to the alcohol
solution to further oxidize the alcohol into acetic acid. Acetic acid is what
gives apple cider vinegar its distinctive tart, biting odor and flavor.
Fermentation usually takes place over weeks or months. Commercial vinegar is
made in wooden barrels to boost the natural fermentation process. Glass jars
are more practical for home use, however, and many have successfully made apple
cider vinegar on their own. It’s best to use organic apples to avoid a heavy
load of pesticide residue in the finished product.
Pasteurization is not required because the
acidity of the vinegar—usually 5 percent in commercial brands—is enough to
prevent any unhealthy microbes from developing. In fact, the raw, unfiltered
form is recommended for therapeutic use. Cloudy strands can be seen at the
bottom of the bottle which, when shaken, turn the vinegar murky. These strands
are known as the Mother and are made up of protein, raw enzymes, and healthy
bacteria. Much of the vinegar sold in the grocery stores looks clear and crisp.
This has been pasteurized and filtered, and the Mother has been removed. But
this vinegar is also very valuable and has many uses in beauty regimens and
home products.
To be continued
