There is a myth these days that Cider Vinegar is the only healthy vinegar, and that is simply not the case. All vinegar, in particular a quality, natural, minimally processed, unpasteurized vinegar is good for you and has the same health benefits as the touted Cider Vinegar.
Me, a Mother + Isaac

Me, a Mother + Isaac

A list of the Reserve from end of season mass production.  I stored these smaller batches away to start testing their bottle aging abilities.

A list of the Reserve from end of season mass production.  I stored these smaller batches away to start testing their bottle aging abilities.

A groovy picture displaying all the different Mothers post straining

A groovy picture displaying all the different Mothers post straining

Collection of Mothers

Collection of Mothers

A Whole Utilization Process!

My method: plant scraps + spent wine + open air time = a delicate and flavorful  healthy vinegar 

All my vinegars are made through a native fermentation process.  what does this mean?  It means that I place open vats of the fresh fruit/veg +/or herb scraps with spent wine out in the open country air and allow wild, native bacteria + yeast that exists naturally in the air around us to inoculate the batches to start the fermentation process.  Each batch tastes different from the next due to this process because the wild bacteria + yeasts in the air are constantly changing. 

My vinegars are lower in acid than the common options found on store shelves, including cider vinegar, and they are smooth enough to drink on their own, making them a perfect base for my potions, elixirs + remedies!

 

DRINK HEALTHY VINEGAR, NOT KOMBUCHA.  KNOW THE TRUTH!