My Good Health's raw apple cider vinegar is double strength 8% acetic acid and it and can be diluted 50/50 with water, which will give you 4%. This is also the strength for preserving and making sauces.
Many of the Apple Cider Vinegars that you will find in the health food shops and supermarkets have been pasteurised and filtered. This destroys and removes the 'Mother' (a ball of living enzymes that floats in the vinegar), and other nutrients making it pretty much useless for anything other than a table condiment. Also many of these vinegars are made from apples grown using harmful chemical fertilizers and pesticides.
Our vinegar is batched brewed in Nelson by a craft wine and vinegar maker of over 40 years experience and this vinegar is in its natural state, meaning that the 'Mother' is intact. This ball of beneficial living enzymes is rammed with goodness , and is largely responsible for many of the beneficial properties of the vinegar. You can get the 'Mother' in your bottle to grow by leaving it the sunlight.
My Good Health's apple cider vinegar is double strength 8% acetic acid and it needs to be diluted 50/50 with water, which will give you 4%. This is also the strength for preserving and making sauces.
For more information, please visit this products webpage.