In this episode, Kim discusses the various stages that the fermentation process goes through to make apple cider vinegar.

Straight from the orchard, fresh tree-ripened apples are harvested at the optimal time of the season to get apples with the highest sugar levels possible.

The apples are then juiced and begin the natural fermentation process. Initially the sugars in the juice are converted to alcohol through a yeast fermentation. From here, the secondary process occurs when the bacteria take over and convert the alcohol into acetic acid.

The product is constantly monitored to achieve an acetic level of around 4.8%. The last step is to mature the vinegar in oak barrels to allow the flavors to mature and develop.

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