Is vinegar raw?

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Permalink Reply by RawZi on July 8, 2008 at 10:28pm

mike posted this on answers.yahoo last year
If your trying to make cider there are two ways.First you need apple juice that hasn't been homogenized or pasteurized.Secondly a wooden airtight container.A Jack Daniels barrel is ideal. Depends on how much you are trying to make.Fill the barrel with juice leaving the hole on top uncorked.Add 5 lbs of sugar.You will need extra juice to keep the barrel full add daily to the top.The barrel also need to be kept somewhere where the temp stays between 45 and 55 degrees. It takes about six weeks.You will notice bubbles in the "bung hole" at the top of the barrel. When the bubbles stop the cider is ready.You can do one of 2 things then.Cork the top and let sit in the barrel.This is Apple Jack or brandy.Or you can bottle it.This is the champagne. If you go that route,which is the best option you need to add 2 or 3 raisins to each bottle. The process isn't difficult it just takes the right equipment and time.For extra flavor and sugar content try adding a bushel of pears to the mix,and have someone press the 13 to 15 bushels of apples. Did it with a hand press once,way to much work.Any local orchard should be able to help.Good luck. If you have any questions you can e-mail me.

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Permalink Reply by aililiu on July 8, 2008 at 11:16pm

thats to make cider though, eh, not cider vinegar? im not too keen on the sounds of adding 5 lbs of sugar but i wouldnt think that would be added for vinegar? i may be wrong though!

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Permalink Reply by RawZi on July 8, 2008 at 11:32pm

All the other recipes I found involved cooking the apples. Sugar is added to kombucha, and commercial stuff comes out like vinegar. I'm sure sugar isn't necessary. You could probably use natural apple sugar, beet sugar, date sugar, unheated honey, or whatever you like. I figure it's a start. Someone could play with the recipe till it comes out right. You could e-mail a question to mike on yahoo. I wonder how Bragg's makes it. They're the least cooked tasting I found.

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Permalink Reply by aililiu on July 9, 2008 at 11:40am

so you think even ACVs that are labeled "raw" have been made out of cooked apples?

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Permalink Reply by RawZi on July 19, 2008 at 7:40pm

I'll just say what I sense, a lot of the brands of apple cider vinegar feel/taste like a cooked item.

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Permalink Reply by Taylor Snipes on July 8, 2008 at 9:48pm

I am not saying that I never, at any point in my "raw journey", enjoyed (and abused) ACV. I am merely providing the reasons why it is not fit for human consumption.
T

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Permalink Reply by Rawdia on July 9, 2008 at 10:55am

That's a good point. I wonder if it causes any harm in the digestive system, though. I would like to know some kind of scientific evidence for or against consuming it.

I know a lot of people consume it for weight loss and I haven't heard any negative side effects of it.

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Permalink Reply by Taylor Snipes on July 19, 2008 at 6:57pm

Any vinegar, raw, Apple Cider, rice, whatever, is diluted Acetic Acid. In chemistry class, Acetic Acid is in a bottle with a skull and crossbones label on it. Would you put something with a skull and crossbones label into your body? A poison is a poison, regardless of dosage.

T

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