You can use it to help make GOOD ACV. I can't give you the exact details because I don't really know the best way -- and right now, I can't seem to find the website in which people were saying how they used mixture of distilled vinegar and starter good ACV with THE MOTHER to make more so this is all from vague memory -- but I can give you the gist and maybe you can go from there:top_dollar_bread wrote:Man was I disappointed, I read my bottle and it said in fine print that this is vinegar flavored as apple cider..now I got me a bottle of stuff I don't know what to do with.
I actually wanted to drink REAL apple cider vinegar for the health benefits and use for brewing tea’s but I guess not.
Get a big glass apple cider jug -- or any glass or ceramic jar or jug -- put your imitation vinegar in it, add apple peelings and core. Shake every day for a week. Strain and discard the apple pieces.
Add something like 1/5~1/4 by liquid volume of good organic ACV INCLUDING THE MOTHER. I usually buy Eden Foods brand or Braggs. Braggs tends to have a more serious looking MOTHER -- looks like a jellyfish.
Use a piece of cheesecloth and rubberband for a cap. Keep in a dark place.
It takes about a month for THE MOTHER to convert the whole jug.
These ideas were gleaned from these sources (AND that other link that I can't find):
[url=https://italianfood.about.com/library/weekly/aa051003.htm?terms=vinegar]How to make some from just apples or apple cider (better with unpasteurized)[/url]
[url=https://cricketbread.com/blog/2007/06/26/fruit-scrap-vinegar/]Fruit Scrap Vinegar[/url]
https://www.earthclinic.com/Remedies/how_to_make_apple_cider_vinegar.html
** BY THE WAY ** Once you buy a bottle of organic ACV with THE MOTHER in it, don't finish it up. When you've decanted as much vinegar as you can without getting the mother slurping out of it, start adding left over juice. I add apple juice, apple cider, and white grape juice, and most kids' fruit juices that has apple or berry juice base (I DON'T add orange juice) and keep it in the dark corner of the pantry. In the mean time, I get a second bottle, and when I'm nearly done with that, the first bottle should be ready to use, so I start adding left over juice to the 2nd bottle. I also keep a jar of water to toss apple peelings and core in for a week, strain and add (I sometimes forget and it gets moldy at the top. It's supposed to be OK -- just skim the mold off the top (if it's jelly-like then it's a start of THE MOTHER, not mold). Supposedly this is why a vinegar barrel has the... bunge?... tap about 1/4 or 1/3 the way above the bottom of the barrel -- THE MOTHER stays at the bottom, mold at the top) When I need to discard and consolidate bottles, I always swish the bottles with filtered water several times and save every little bit of THE MOTHER that might be left in the botttom.
There! That's the extent of what I know and have done so far... if anyone has more experience with this, please chime in! I'd like to learn more.