Mother of Vinegar: Healthy and Probiotic? A Difficult Question Explored

Reginald SmithAll About Vinegar, Health & Wellness, Mother of Vinegar6 Comments

White wine mother

As a vinegar manufacturer, it is my job to be ‘hip’ on the trends and demand in the market for vinegar, not just in the USA but globally. One of the biggest trends to shake up the vinegar industry in the last 10-15 years is the popularity of raw and unfiltered vinegar, usually with copious amounts of mother of vinegar … Read More

What does it mean to measure vinegar with ‘grains’?

Reginald SmithAll About Vinegar, Uncategorized, Vinegar History, Vinegar Industry0 Comments

As vinegar’s industrialization spread globally in the early 20th century industry terminology became standardized. In particular, it was found that the sale of vinegar was confusing without a standard nomenclature for the strength of the vinegar. Percent acidity is the commonly known term for vinegar strength. Percent acidity is measured in grams of acetic acid per 100 mL of water … Read More