My advice, Liz, is never ever ask bureaucrats one damn thing. Yes. Apple juice needs to ferment to make alcohol which the acetobacter then turns to acetic acid. It's just wrong that guv'mint has to put a 'holier than thou' grasp on this natural process. Lie low, pay the sales tax if your state has such, and join the
Farm-to-Consumer Legal Defense Fund.
I have not advanced in my study of vinegar made from different cultivars, David. Mostly I use juice from early season apples and the tang of the resulting vinegar has always been delightful. There's a southern apple called 'Horse' said to be specific for vinegar-making but I have yet to encounter this heirloom let alone taste its juice.
I hope many of you check out
Fire Cider (use our bookshelf index to go directly to this book) as a means of getting your customers excited about the healing properties of vinegar! You'll even find a contribution from a certain apple grower you know.
Lost Nation OrchardZone 4b in New Hampshire
Edited 1 time(s). Last edit at 02/18/2020 05:38PM by Michael Phillips.