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.
Apple Cider Vinegar 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. They then put the vinegar into wine barrels for aging for 3 years.
This process ensures a healthy natural vinegar which includes the 'mother'. Their apple cider vinegar is not filtered or pasteurised.