apple varieties contain more antioxidants, tannins and
minerals than the dessert and culinary apples found in supermarkets.
Cider apples have developed over 100’s of years from the indigenous
apples found in the British Isles. They can have very strong tastes,
making them unsuitable to most pallets. If we want to make the most
of the nutrients they offer, traditionally fermented cider vinegar
is the answer.
weren’t eaten raw until well into the nineteenth century and
since then plant breeders have worked hard to develop varieties
with lower tannin and pectin levels that are more palatable as dessert
apples. The trade off is that they have lower levels of natural
antioxidants like procyanidins
Somerset Cider Vinegar Company only makes vinegar with 100% pure
cider apple juice from traditional varieties grown
organically on our farm.