Is Apple Cider Vinegar and Cider Vinegar the Same?



is apple cider vinegar and cider vinegar the sameIs apple cider vinegar and cider vinegar the same? It is a good question and the answer is yes, they are exactly the same thing. It is “apple cider” (also just called “cider”) that is actually different, this is an alcoholic beverage made from apples and is not a vinegar. So if someone is ever to ask you is apples cider vinegar the same as cider vinegar? You can confidently say yes!

What Is Apple Cider Vinegar?
Apple cider vinegar is a liquid made by fermenting apples. It features an amber or golden color, and may not or may be pasteurized or filtered. The term vinegar originates from the old French word “vin aigre,” which means “sour wine,” but, in fact, any type of alcohol could be used. The sour taste of this vinegar is a result of acetic acid, a substance that is created during the fermentation process. Apple cider vinegar is used in cooking and as a folk remedy. As a home remedy it’s often mixed with water and honey. It’s considered to be therapeutic for a number of health conditions, including candida, obesity, gout and arthritis.

How Vinegar Is Produced
All vinegars are made by the oxidation of ethanol, which then produces acetic acid. The method of making vinegar and alcohol are quite similar, with one small difference in the way the raw materials are fermented. With apple cider vinegar, apples are crushed to release their liquid, and then yeast is added in to trigger fermentation. Additional heat and sugar might be added to enhance fermentation. Throughout the fermentation process yeast drops out from the solution to form a sludge at the base of the container. When producing alcohol, liquid is siphoned off into a different container to prevent a process termed autolysis. Eventually, yeast drops from the solution, and fermentation ends. When producing vinegar, the fermentation process is permitted to continue. Steadily, the yeast runs short of fuel, and an acid-forming bacteria breaks down the alcohol into acetic acid. Throughout the fermentation process, by-products of yeast and acetobacter form a sludgy material known as “the mother” of vinegar. This substance is present in unfiltered or unpasteurized apple cider vinegar, and provides a cloudy look. This is a harmless substance that can be filtered out, but is believed to be part of the healing properties attributed to apple cider vinegar.




In Health
Darren and Veronica Haynes.



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