TSY or Custom Brands
| Quantity: | |
|---|---|
| Appearance | Light Brown liquid |
Flavor | The sour taste is soft and has sweet and sour taste of fermented apples |
Main Ingredients | Water, Vinegar, Sweeteners, Fructose Syrup, Apple extract |
Allergen | No |
Nutrition Facts Per 100g | Energy : 68Kj/16Kcal Protein: 0.5g Total Fat: 0g -of which saturates: 0g Carbohydrate: 3.5g -of which sugars：0.2g Sodium: 35mg |
Brief Description: | Apple cider vinegar is made by fermenting apples, which makes the taste sour and sweet, and sweet and sour. It not only eliminates the raw vinegar smell of the original vinegar, but also has the sweet aroma of fruit juice. |
Shelf Life | 24 months |
Storage | Close the lid tightly and keep refrigerated after use. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER |
The process of making apple cider vinegar involves fermenting apple cider, which is made from crushed apples. Here is a general overview of the steps involved:
Selecting Apples: Choose fresh, ripe apples that are free from any mold or rot. Different varieties of apples can be used, or a combination of them, to create a unique flavor profile.
Crushing and Pressing: Wash the apples thoroughly and remove any stems or leaves. Crush the apples using a fruit crusher or press them to extract the juice. The juice extracted is known as apple cider.
Fermentation: Pour the apple cider into a clean, wide-mouthed container like a glass jar or a wooden barrel. Make sure the container is large enough to allow room for fermentation. Cover the container with a breathable cloth or paper towel to allow air circulation while keeping out insects and debris.
Adding a Starter: You can add a small amount of raw, unpasteurized apple cider vinegar with the "mother" (a cloudy substance containing beneficial bacteria) as a starter culture. This helps kickstart the fermentation process by introducing the necessary bacteria and yeast.
Fermentation Process: Place the container in a cool, dark place with a consistent temperature between 60-80°F (15-27°C). The fermentation process can take several weeks to several months, depending on various factors such as temperature and desired acidity. During fermentation, the natural sugars in the apple cider are converted into alcohol by yeast, and then the alcohol is further converted into acetic acid by bacteria, forming vinegar.
Stirring and Monitoring: Stir the mixture occasionally to promote oxygenation and prevent the growth of unwanted bacteria. Monitor the progress by tasting the vinegar periodically. The longer the fermentation, the stronger and more acidic the vinegar will become.
Straining and Bottling: Once the desired acidity is achieved, strain the vinegar to remove any sediment or solids. You can use a fine mesh strainer or cheesecloth for this process. Transfer the strained vinegar into sterilized glass bottles or jars for storage.
Aging: While not necessary, you can continue to age the vinegar for a few more weeks or months to develop more complex flavors. Store the bottles in a cool, dark place away from direct sunlight.
| Appearance | Light Brown liquid |
Flavor | The sour taste is soft and has sweet and sour taste of fermented apples |
Main Ingredients | Water, Vinegar, Sweeteners, Fructose Syrup, Apple extract |
Allergen | No |
Nutrition Facts Per 100g | Energy : 68Kj/16Kcal Protein: 0.5g Total Fat: 0g -of which saturates: 0g Carbohydrate: 3.5g -of which sugars：0.2g Sodium: 35mg |
Brief Description: | Apple cider vinegar is made by fermenting apples, which makes the taste sour and sweet, and sweet and sour. It not only eliminates the raw vinegar smell of the original vinegar, but also has the sweet aroma of fruit juice. |
Shelf Life | 24 months |
Storage | Close the lid tightly and keep refrigerated after use. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER |
The process of making apple cider vinegar involves fermenting apple cider, which is made from crushed apples. Here is a general overview of the steps involved:
Selecting Apples: Choose fresh, ripe apples that are free from any mold or rot. Different varieties of apples can be used, or a combination of them, to create a unique flavor profile.
Crushing and Pressing: Wash the apples thoroughly and remove any stems or leaves. Crush the apples using a fruit crusher or press them to extract the juice. The juice extracted is known as apple cider.
Fermentation: Pour the apple cider into a clean, wide-mouthed container like a glass jar or a wooden barrel. Make sure the container is large enough to allow room for fermentation. Cover the container with a breathable cloth or paper towel to allow air circulation while keeping out insects and debris.
Adding a Starter: You can add a small amount of raw, unpasteurized apple cider vinegar with the "mother" (a cloudy substance containing beneficial bacteria) as a starter culture. This helps kickstart the fermentation process by introducing the necessary bacteria and yeast.
Fermentation Process: Place the container in a cool, dark place with a consistent temperature between 60-80°F (15-27°C). The fermentation process can take several weeks to several months, depending on various factors such as temperature and desired acidity. During fermentation, the natural sugars in the apple cider are converted into alcohol by yeast, and then the alcohol is further converted into acetic acid by bacteria, forming vinegar.
Stirring and Monitoring: Stir the mixture occasionally to promote oxygenation and prevent the growth of unwanted bacteria. Monitor the progress by tasting the vinegar periodically. The longer the fermentation, the stronger and more acidic the vinegar will become.
Straining and Bottling: Once the desired acidity is achieved, strain the vinegar to remove any sediment or solids. You can use a fine mesh strainer or cheesecloth for this process. Transfer the strained vinegar into sterilized glass bottles or jars for storage.
Aging: While not necessary, you can continue to age the vinegar for a few more weeks or months to develop more complex flavors. Store the bottles in a cool, dark place away from direct sunlight.
