Apple Cider Vinegar
Ingredients
- 1 gallon apple juice, freshly pressed or pasteurized
- 1⁄2 tsp. (1 g) wine yeast (optional for freshly pressed juice, needed for pasteurized juice), hydrated in 1⁄4 cup unchlorinated water, warmed to 104°F; or 1⁄2 cup room-temperature wild yeast starter.
- 1 cup raw, unpasteurized, unfiltered vinegar, or a vinegar mother
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