The Story
This apple cider vinegar is made from biodynamically grown apples in a natural way with minimal processing. Apple juice is squeezed from freshly picked apples. Then the apple juice has been allowed to ferment into vinegar naturally. The juice or vinegar is not heated at any stage of preparation. This way, all the essential ingredients for nutrition are preserved.
Beutelsbacher has a maximum alcoholic strength of 3 g / l. (Vinegar always contains alcohol. It is a necessity for acetic acid bacteria to function as desired.)
Description
This apple cider vinegar is made from biodynamically grown apples in a natural way with minimal processing. Apple juice is squeezed from freshly picked apples. Then the apple juice has been allowed to ferment into vinegar naturally. The juice or vinegar is not heated at any stage of preparation. This way, all the essential ingredients for nutrition are preserved.
Beutelsbacher has a maximum alcoholic strength of 3 g / l. (Vinegar always contains alcohol. It is a necessity for acetic acid bacteria to function as desired.)
