This year’s vinegar began as our Shrewsbury Sagadoa cider, then went through the Noma-style aerated vinegar method using an aquarium pump. Even with the cold weather slowing things down, it wrapped up in about two and a half weeks.
We split the 6-litre batch between two vessels, and they fermented into two very different vinegars: one sharp and intense, the other soft and floral.
Apple cider vinegar (ACV) is one of the oldest fermentation staples around. Traditionally you start with an alcoholic apple cider, and acetic acid bacteria transform the alcohol into vinegar. The process is slow under normal conditions, especially in cooler weather, because acetic fermentation needs warmth and oxygen to really get going.
People mostly use ACV for cooking, pickling, shrubs, cleaning, and in some cases for health tonics. When it’s raw and unpasteurised, it keeps all its complexity, the apple character, and any funky little twists that the fermentation gives it.
We took our Sagadoa cider and ran the aerated Noma method, splitting the batch into two containers:
Gave a strong, punchy vinegar with a clear apple hit at the end. Great for cooking.
Turned out floral, lighter and softer, perfect for dressings and everyday splashing.
Same cider, same method—completely different results.
No added sugar, no pasteurisation, nothing fancy—it’s all apple, oxygen, and time.
Both vinegars have their strongest apple character right now, fresh from fermentation. Over the next few months the flavours will settle and develop—
They’ll both continue improving for 6–12 months.