Journal
Notes from the orchard and the cellar. Filter by kind below, or search if you know what you are after.
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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…
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Why Cider Apples Make Better Vinegar
Most apple cider vinegar starts with dessert apples grown for the grocery shelf. Cider varieties carry markedly more tannin, and that difference survives fermentation into the finished vinegar.