Vinegars

White Vinegar
5%-product of alcoholic and subsequent acetous fermentations of dilute ethyl alcohol. The alcohol is converted to acetic acid by the microorganism ACETEBACTOR ACETI.  Clear, bright, transparent product, free from any pronounced foreign flavor or odor. The odor and flavor are clean and characteristic of white distilled vinegar.
Pack Sizes: 4/1g, 6/1, Drums

Vinegar Cider
5%-product of alcoholic and subsequent acetous fermentation’s of the juice of apples. The alcohol is converted to acetic acid by the microorganism ACETEBACTOR ACETI. clear, bright, amber-colored product, free from any pronounced foreign flavor or odor. The odor and flavor are clean, fruity, and characteristic of apple cider vinegar.
Pack Sizes: 4/1g, 6/1, Drums