Quality vinegar starts with the best fruit we can grow in the Finger Lakes. The fruit is fermented to dryness and than we begin a second fermentation which converts alcohol into acetic acid (vinegar). We lightly strain the final product and leave the mother in the vinegar. Healthy and delicious!
We have apple cider vinegar available for 2016 in a pint size bottle (16oz) and 1/2 gallon growler size (64oz).