If any of you are like me, knowing how is vinegar made is something that may peak your interest a little bit. There are different types of vinegar. The basic part of the vinegar is the same. Then other things will be added based on the type of vinegar that is being made.
The process for making vinegar starts with wine or fruit juice, depending on what is being used for flavoring, to vinegar. The different types of vinegar include: wine, cider or distilled vinegar. The amount of vinegar used for each of the different types of vinegar based on what type of vinegar. Some of the different ingredients include things like apple cider, herbs and even fruit, the amount is based on what is needed to make the different types of vinegar unique.
Slow and natural process
For example, when making Cider vinegar, the cider is left open at room temperature in containers such as vats. During the months that follow the juices ferment into what we know as alcohol and then it will be oxidized into acetic acid. It is a chemical process that the ethyl alcohol goes through a partial oxidation to a acetaldehyde. Then it goes to acetic acid in the final stage.
The French process is mostly the same. But it will also add fruit juice periodically to batches of raw vinegar that is stored in various barrels. Then while the juice sours it will be skimmed off the top and moved. It doesn’t matter what process is used. It is important to make sure that oxygen is infused as much as possible to it.
Some of the alcohol that is used include diluted forms of beer, rice and wine. The bacterium that is in the bubbles is what helps to ferment the other items and then makes it into the vinegar. The temperature is very important when it comes to making the vinegar just right.
Some methods and/or processes include: The Orleans method, submerged fermentation method and even the generator method. With the different methods available, there are the different types that can be made and they way they function are all different.
Vinegar can be used as a flavoring, and it is also commonly used in marinades and salad dressings. Vinegar also has many household uses and there are plenty of folk vinegar cures which make it an ideal item to keep in your cupboard for its variety of uses.
The Different Types of Vinegar
There are many types of vinegar to choose from, and each come with their own uses and health benefits. Some healthier vinegars you can use.
Apple cider vinegar
Apple cider vinegar is one of the more popular among other vinegars known for health benefits. That’s because this vinegar, when properly diluted, is safe for human and animal consumption and offers a great nutritional supply of different vitamins and minerals.
It can be used to refresh skin and smooth hair, as well as aiding in digestive issues and a loss of appetite. It can help relieve the ache of gout, and is a well appreciated anti-bacterial agent. That makes it good not only for cooking in the kitchen, but cleaning it afterward.
Balsamic vinegar is one of the most popular vinegars in cooking. This kind of vinegar also has an antibacterial quality that makes it trusted for some cleaning as well as for health benefits. Balsamic vinegar is also antiviral. This makes it quite effective when treating certain wounds or injuries.
Distilled white vinegar
Distilled white vinegar is perhaps the most common vinegar sold in your local supermarket. It can be great for cleaning and deodorizing counters and sinks, as well as being used in some natural remedies for acne or cuts and scrapes.
Organic apple cider vinegar
The best and most trusted of vinegars seems to be organic apple cider vinegar. This cider vinegar is not distilled and comes with what is known as the “Mother.” This is a thin lump of dead bacteria.
That may not sound too promising, but the contents of the “Mother” can elevate the nutritional value that would normally be found in the distilled version of this cider vinegar. This includes a boost in acetic acid and is a great addition to the diet of anyone watching their weight. It can reduce the accumulation of fat in the body.
If you are a dieter trying to lose weight, but aren’t certain about using vinegar in its liquid form, you may want to consider the pills offered in your local stores.
The jury is still out on whether or not the effectiveness of these pills is on par with the liquid but they are convenient and better than not using any ACV at all.
As well as being a great aid in losing fat, this particular type of cider vinegar has great antibacterial qualities. The answer to the question, does vinegar kill bacteria is a resounding YES! These antibacterial qualities are found in pretty much all vinegars. So, if you need something to clean the house, try going to the store and picking some up. Distilled may be the best choice in cleaning, as it would be easier to hide the vinegar odor with oils or fragrances.
What is the Difference between Apple Juice and Apple Cider?
Many people wonder if apple juice and apple cider are the same or if there is really a difference between them. Some believe that if it is bought in the store it is apple juice and if it is homemade it is cider because it hasn’t been pasteurized. The final idea is that Cider is made from the apples that are picked earlier than the rest.
The truth is, when the apples are picked has nothing to do with the difference between the two products. The real difference is in how the apples are treated after they are picked. Cider is fresh juice that has not been pasteurized or filtered while Apple juice has been pasteurized and filtered. Apple juice will also last longer because of the pasteurization process.
Cider hasn’t been pasteurized and it has a higher level of acid and a lower content of sugar. This means that it will eventually ferment. Cider needs to be refrigerated for a maximum of two weeks due to the fact it is perishable. After that the taste my go off and it will likely also start to ferment. You can store it in the freezer once about an inch or so has been taken out of the container. This will keep it from exploding. Cider that isn’t refrigerated will start to ferment almost immediately.
Cider is a great source of potassium and iron. It also has no added sugar and is all natural. It also has been shown to keep cholesterol levels down as well.
There are some regional differences to consider when we are discussion what is and isn’t cider. In the United States cider refers to the expressed juice of apples before it experiences fermentation. We would call the alcoholic cider “hard cider”. In England and Australia cider means fermented juice.
In order to make apple juice a filtration process that gets rid of any leftover pulp and sediment is applied and then the remaining juice is pasteurized to help extend its life. After that it is generally vacuum sealed which means an unopened bottle can last for months on the shelf. Once opened, apple juice can last for several weeks in the refrigerator.
Apple Cider vs Apple Juice
So, as you can see, the major difference between apple cider and apple juice all comes down to how it is processed and the shelf life of both. Other differences have to do with flavor. Apple cider has a strong, sweet flavor with a bit of tartness to it. The tartness varies based on the varieties of apples used. Apple juice on the other hand has a milder sweet flavor and the tartness is entirely absent.