Pear Cider Vinegar 8YO VINTAGE 375ml

$105.00 Add to basket

Pear Cider Vinegar 8YO VINTAGE 375ml

$105.00 Add to basket

TASTING NOTES

Made from 100% Real AUSTRALIAN Pears
No Concentrates
No Added Sugars

THE FINISHED PRODUCT

8 Year Old Vintage Pear Cider Vinegar.

This is our premium fully matured Pear Cider Vinegar. It has a more subtle flavour than the Vintage Apple Cider Vinegar and lends itself ideally as a condiment for seafoods.

Produced in the same fashion as Apple Cider Vinegar and with similar properties, it makes a welcome addition to the discerning kitchen.

Maturity: Minimum 8 years
Acidity: 7%
pH: 3.1
Titrate Acids: 70 g/L (7.0 %)
Volatile Acidity: 57 g/L (5.7 %) Acetic Acid
Residual Sugars: 2.0 g/L
Package Sizes: 750 ml
375 ml

USES AND PROPERTIES

Pear Cider Vinegar has a seemingly endless list of uses and properties, including but not limited to:-

  • Natural antibiotic
  • Hiccup cure
  • General purpose disinfectant
  • Chrome polish

It is also believed to help many conditions including:-

  • Infections
  • Fatigue
  • Muscle cramps
  • Urinary tract infections
  • Constipation
  • Fungal infections
  • Blood pressure
  • Birthing
  • Parasites
  • Soft shelled eggs (poultry)
  • Prevents algae growth in water troughs

When used as a personnal health tonic, Harcourt Pear Cider Vinegar, should always be diluted with water, juice etc, i.e 1 tablespoon of vinegar to a large glass of water or juice.

Suggested dosage guidelines for animals:-

  • Cattle 60ml/day
  • Sheep, goats, alpacas 10 – 20ml/day
  • Pigs 50 – 100ml/day
  • Horses 60 – 120ml/day
  • Dogs, small 10ml/day, large 20ml/day
  • Cats 5ml/day
  • Poultry 10 – 20ml/litre of drinking water

CULTIVATION AND CLIMATE

The Harcourt Valley has long been renowned for growing quality Apples and Pears.
The flavour and crispness of Harcourt Apples is derived from the unique interplay of climate and granite soils in the district.
Located at the foot of Mount Alexander, the district experiences cool to cold winters, with occasional snow-falls, and warm dry ripening conditions in late summer and through an extended autumn.
The cold winters promote fruit set while the spring rains are adequate for early fruit development.
Growing conditions are supplemented throughout summer by irrigation from spring-fed dams and the historic Coliban irrigation system.
The long dry autumns are ideal for ripening of fruit, particularly the late red varieties of Apple.
The soils, derived from the granitic rocks of Mount Alexander, are sandy and ideal for the cultivation of Pomme fruit.
These granitic soils are naturally low in nutrient levels which enables the growers to control tree vigour by carefully applied fertilisers so that most of the bio-energy is directed into the development of dense crisp Apple rather than very large vigorous Apple tree.

VINEGAR MAKING PROCESS

Harcourt Pear Vinegars are made using minimal chemical inputs and draw on techniques used in Somerset, England and Normandy, France.

The Vinegar making process:

Harcourt Pear Cider Vinegar is made to be the highest quality, 100% pure Pear Cider Vinegar available. It is produced from whole pears, unpasteurised and unfiltered, naturally fermented and matured, with the mother still active in it the vinegar. The mother retained in the vinegar after bottling ensures that the vinegar continues to mature, developing further in flavour.

The traditional cold pressing methods we employ extract a clear juice which negates the need to filter the vinegar at later stages.

Crushing
On being removed from cold storage, the fruit is crushed in a rotary crusher to produce a fine pulp. Crushing the fruit greatly assists with the extraction of the juice from the fruit.

Pressing
Immediately after crushing, the fruit pulp is pumped into a 1 meter diameter press, where it is cold pressed (no additional heat applied) to extract the juice from the pulp. The press subjects the pulp to 830kPa (120 psi) pressure and this ensures almost total juice extraction from the pulp.
An “Open Throat” pump is used to transfer the pulp to the press.
A traditional hydraulic basket press is used to extract the Juice from the coarse pulp.
Extraction rates range between 450 and 750 litres per tonne depending on variety and Pear size.

Fermentation
After pressing, the raw pear juice is transferred to 5000L tanks where the juice naturally ferments. Fermentation is a natural process where naturally occurring yeasts convert sugars in the juice to alcohol. At this stage, any sediment in the juice settles out so that the end product is very clean and clear from impurities.

Vinegarisation
Once fully fermented, the liquid is then transferred to the vinegarisation tanks where it is introduced to Mother of Vinegar (acetic acid bacteria). This harmless substance turns the alcohol in the fermented juice into acetic acid.

Maturing
After initial vinegarisation has occurred, the young vinegar is transferred to large tanks where it is left for 12 months to mature. During the maturing stage, the pear cider vinegar develops its distinctive flavour.

Selected batches are put aside at this stage for extended maturing for our Vintage vinegar.

Packaging
Our vinegar is then packaged into bottles and then shipped to the customers.