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Vinegar

All our vinegars are pure fruit-fermented vinegar.
It is not infused! It is made entirely from the direct alcoholic and subsequent acetic fermentation.  
Our farm made vinegar fermentation process in four easy steps.

1

We collect perfectly ripe fruits


2

We cut fruits in small pieces and place them into our fermentation containers

We complete with a bit of water and sometimes add a little bit of sugar to help the alcoholic fermentation

3

It is the alcoholic fermentation

Yeast starts to break down sugar into ethanol - it usually last around 10 days

4

It is the acetic fermentation

Acetic acid bacteria break down ethanol into acetic acid - it is a slow process, 2 months are usually needed

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