I decanted, filtered and bottled the apple cider vinegar from batch #1 this morning.
It’s delicious, and even though it has a sharp acidic tang, its aroma is soft and seductive. It’s a warm amber colour, and the liquid is filled and swirling with natural goodness … even after double-filtering through a paper coffee filter. There was a lot of particulate matter floating in the mix, so I wanted to filter that out just in case those little bitsy-bits turned into vinegar eels. I don’t think I could cope with that: I’m a girl – I’d scream.
This home-brewed vinegar is unlike any that I’ve bought or used in the past. If I had the room to keep bowls of apples fermenting, I’d regularly make my own instead of buying the commercial sort that shreds cells from the inside of your mouth … or removes varnish from antique furniture … or dissolves wax from hardwood floor boards. Unfortunately I don’t have the space for a fermenting room. Next house. Next life. Perhaps.
I’ll be using this batch of apple cider vinegar for special salad dressings because it deserves special attention. It is quite honestly very special.