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The sugars in the juice are converted to alcohol and then placed into their vinegar vats and the alcohol is converted to acetic acid. They then put the vinegar into wine barrels for aging for 3 years.\u003c\/p\u003e\n\u003cp\u003eThis process ensures a healthy natural vinegar which includes the 'mother'. Their apple cider vinegar is not filtered or pasteurised.\u003c\/p\u003e"}

Vinegar, Apple Cider

Ralph and Judy Wilson own a small orchard 4 kms north of Batlow, New South...

$15.00

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