Maschanzka apples are harvested at the peak of their ripeness. They are then sorted out, carefully pressed and delivered to the Viennese Vinegar Brewery.
After the fermentation and a maturing period, we injected the wine with pure cultured vinegar bacteria, whereby the temperature and the oxygen supply were constantly watched, to guarantee optimal living conditions for the bacteria. To obtain the highest quality, perfect conditions must be met. After the fermentation period, the vinegar is stored in carboys, sediments are removed several times, and subsequently it matures in carboys and then in small oak barrels.
What does “naturally cloudy” mean? Naturally cloudy vinegar has not been filtered. Therefore, all flavours, natural colouring, and the vinegar bacteria can still be found which, for the most part, would be lost after filtration. Though, “naturally cloudy” cider vinegar is available in stores, it has been pasteurised, whereby the important bacteria have been destroyed. We regard it as principal to offer “living food”, hence a portion of the bacteria are still living. It might happen, that in such untreated vinegar a so-called “mother-of -vinegar” could develop. The mother-of-vinegar is a concentration of bacteria that have built cellulose, which is nothing more than the “solid framework” of food. The mother-of-vinegar is quite easily digestible, as long as it has not been destroyed by fungus. We even think of it as a delicacy.
Ancient cultures were already familiar with cider vinegars.
1-2 tbsp. vinegar in 1/8 l tab water or mineral water - To marinate for several days raw fish, meat, fruits, vegetables - In leafy salads, bean salad, salads made from root vegetables
5% acetic acid
