Cider apples

Somerset Cider Vinegar is different from supermarket apple cider vinegars in that it is made from 100% pure CIDER APPLE JUICE that has been traditionally fermented for at least THREE YEARS. Genuine cider apples have much higher levels of antioxidants and tannins than eating apples.

Most supermarket apple cider vinegars - even if they are marked organic - are made industrially in a SINGLE DAY using discarded eating apples and imported concentrate. They are fermented by forcing compressed air and synthetic nutrients into acetic acid bacteria. This process does not allow for the creation of the vinegar 'mother' that is so important for health treatments.

Real Cider Vinegar only comes from real cider apples

Somerset Cider Vinegar only uses traditional Somerset varieties of cider apples like Kingston Black, Yarlington Mill, Brown Snout and Dabinett. No dessert fruit, concentrate, sugar or imported fruit will ever be used. Supermarket vinegars are made from inferior cull fruit and plenty of sugar to boost the alcohol content.

Natural three year fermentation

Our vinegar is fermented naturally for a minimum of THREE YEARS. The Acetobacter Aceti - which develops into the mother-of-vinegar needed for health treatments – is produced very, very slowly. The mother grows over the surface of the vinegar supporting the natural Acetobacter Aceti and keeping it in contact with both the cider and oxygen and allowing a natural fermentation.

Natural Acetobacters

Somerset Cider Vinegar is not filtered or pasteurised and still contains aceatobactors (mother-of-vinegar). Occasionally, these may make the vinegar appear cloudy or be present in wispy, gelatinous particles when the cider vinegar is kept for long periods. 'Mother' is tasteless and nutritious but an excess can be removed using muslin or a tea-strainer.


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Organically grown fruit

Our vinegar is organic but we don't pay to have it certified as 'organic' by an outside body. Much of the fruit we use comes from 'standard' trees that were planted many years ago and they are far too big to be sprayed even if we wanted to!

Most supermarket apple cider vinegars - even if they are marked organic - are made industrially in a SINGLE DAY using discarded eating apples and imported concentrate. They are fermented by forcing compressed air and synthetic nutrients into acetic acid bacteria. This process does not allow for the creation of the vinegar 'mother' that is so important for health treatments.

Cider Apples contain higher levels of antioxidants than eating apples

Research from GLASGOW UNIVERSITY discovered that cider apples contain greater quantities of phenolics than dessert or culinary apples. Phenolics are antioxidants, which are linked to protection against stroke, heart disease and cancer. Serena Marks, who led the research, explains: "Previous research suggests there may be an association between phenolics and protection against serious diseases. Our research shows that cider apples have a higher phenolic content than dessert apples."

We also know that the pectin from whole, natural, cider apples (and other fruit of the Rosaceae family such as Hawthorn, Quince and Pear) reduces cholesterol deposits in the arteries.