Ralph and Judy Wilson own a small orchard 4 kms north of Batlow, New South Wales. They started making Apple Cider Vinegar during the 2012 apple season using fruit from their own orchard.

They sadly lost their Cider making shed and part of their orchard in the January 2019 fires but have now rebuilt and are in production again.

 ACV is made from crushed apples which are juiced then allowed to wild ferment into apple cider. The sugars in the juice are converted to alcohol and then placed into their vinegar vats and the alcohol is converted to acetic acid. The vinegar is then put into oak barrels and aged for 3 years.

This process ensures a healthy, natural vinegar which includes the 'mother' and eliminates the need to be filtered or pasteurized.

ACV has a wide range of uses including (but not limited to):

 The newly built shed