HERBAL ANTIVIRALS: The Herbal Remedies for beginners. Replace Classic Medicine with self Herbalism. by Catherine White

Author:Catherine White [White, Catherine]
Language: eng
Format: azw3
Published: 2020-05-17T16:00:00+00:00

Types of apple cider vinegar:

Apple cider vinegar can be classified based on production, type, origin, and composition.

Classification based upon production:

Homemade apple cider vinegar:

Cider apples are cut into cubes to increase the exposed area, which helps the bacteria to work. A is made by mixing water and sugars. Honey can be used as an alternative to sugars. Apple cubes are submerged in the solution and kept for almost two weeks in any pot with breathable cover on it. Then it is strained and held for nearly four more weeks to get the desired product, i.e., apple cider vinegar.

Commercial apple cider vinegar:

Machines and belts are used for crushing the cider apples in industrial plants. Then they are squeezed to extract the juice. In a tank, the solution is exposed to oxygen, and this storage turns the liquid into alcohol when it is strained with acetobacter (first fermentation). In the second fermentation, alcohol is deformed into acetic acid and malic acid, which turns it into vinegar. In most commercial plants, apple cider vinegar is pasteurized, leaving no trace of the mother, and thus, a bright, less smelly fluid is obtained.

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