Cellar Notes
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Traditional and Industrial Vinegar, and What the Difference Means
Industrial acetification can make vinegar in under a day. The slow Orleans method takes weeks. Here is what that difference does to what ends up in the bottle.
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What Is the Mother in Apple Cider Vinegar
The mother is a colony of acetic acid bacteria that forms during traditional fermentation. What it is, why it forms, and why we leave it in the bottle.
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What Are Tannins, and Why Do They Matter in Vinegar
Tannin is the grip in strong tea and the structure in red wine. It is also the reason vinegar made from cider apples is a different thing from…