Naturally fermented red wine is patiently fermented again into vinegar. A traditional health food containing 'mother' of vinegar, a quality indicator that may appear as cloudiness. Raw and unpasteurized. Rich colour, fruity bouquet, and smooth flavor. Amber glass protected. 5% acidity. No additives or sulfating agents. Eden Red Wine Vinegar is made with patience. After the primary fermentation changing grapes into wine, a secondary fermentation uses oxygen to activate the acetobacter present in wine that changes the alcohol into acetic acid. This natural process takes about 100 hours until the acidity is at five percent. We never speed up fermentation with additives and never add sulfating agents. When fermentation is completed the vinegar is bottled in amber glass to protect its flavor and nutritional integrity. Perfect for salad dressings, marinades and for pickling. Eden Red Wine Vinegar contains 'mother' of vinegar, appearing as cloudiness in the final product. Its presence indicates raw unpasteurized vinegar, a traditional healthy food. Mother is actually cellulose produced by the harmless vinegar bacteria. Most manufacturers pasteurize vinegar to prevent these bacteria from forming mother while sitting on the grocery store shelf. This needless cosmetic practice kills the bacteria and denatures vinegar's health qualities.
Red Wine, water added to 5% acidity