Made from 100% Real AUSTRALIAN Apples
No Added Sugars
THE FINISHED PRODUCT
8 Year Old Vintage Apple Cider Vinegar.
Harcourt Apple Cider Vinegar is produced from fresh apple juice, naturally fermented and matured. It is unpasteurised and unfiltered, and has the “Mother of Vinegar” still active in the vinegar after bottling. The mother retained in the vinegar ensures that the vinegar continues to mature, developing further in flavour.
Harcourt Apple Cider Vinegar is a high source of Acetic and Malic acids. It is also a quickly absorbed source of potassium.
Harcourt Apple Cider Vinegar is a full strength vinegar, it is not a diluted solution (no water added).
|Maturity:||Minimum 8 years|
|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
USES AND PROPERTIES
Apple 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:-
- Muscle cramps
- Urinary tract infections
- Fungal infections
- Blood pressure
- Soft shelled eggs (poultry)
- Prevents algae growth in water troughs
When used as a personnal health tonic, Harcourt Apple 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
VINEGAR MAKING PROCESS
Harcourt Apples Vinegars are made using minimal chemical inputs and draw on techniques used in Somerset, England and Normandy, France.
The Vinegar making process:
Harcourt Apple Cider Vinegar is made to be the highest quality, 100% pure Apple Cider Vinegar available. It is produced from whole apples, 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.
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 Apple size.
After pressing, the raw apple 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.
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.
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 apple cider vinegar develops its distinctive flavour.
Selected batches are put aside at this stage for extended maturing for our Vintage vinegar.
Our vinegar is then packaged into bottles or bulk containers as required, and then shipped to the customers.