It is very common, expecially here in the US, for vinegar producers to filter out the the mother before they bottle the vinegar. Mostly that is because we here in the US are a little squeemish about having bacteria - however healthy - swimming around in the bottle. But the other main reason makers take the mother out, is because they don't want other vinegar producers stealing their mothers. See, vinegar mother is a vinegar markers "secret sauce" - and usually a very well-guarded asset. Note that, if the mother is left in the bottle, it will continue to grow, and may change the flavor of the vinegar over time.
3. Handle with care How long the vinegar is aged, what types of containers it is kept in, where those containers are stored, and how the total process is controlled all impact the final taste and result. All of Giuseppe's vinegars are made using a double fermentation process. First, the honey water is fermented into mead wine. Then, the mead is fermented into vinegar. Both steps are carefully controlled for quality. Most importantly, if the vinegar is fermented too long, the acidity level will go above 5 to 6 percent, and the vinegar will have to be diluted to get the acidity back to the right level. Diluting the vinegar means diluting the flavor - and who wants diluted flavor? So, a rose is not always a rose. Look carefully next time you buy vinegar. The label will often give you clues as to what is actually in that bottle, what care was taken to make it, and the amount of flavor that will come out once you open it. Remember, the more the flavor, the less you need to use. Click here to see our complete selection of vinegars Click here to go directly to the Plum Vinegar eat simply! live well!(sm) (c) ChefShop.com Keywords: Vinegar, Mother, Etruria Gourmet,Giuseppe,Apple Cider, Sherry,Champagne
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