Making Apple Cider Vinegar
I have been making my own apple cider vinegar for several years. Recently a relative of mine has started to make some as well. Its opened up some discussions we have both been learning from. They asked me the other day whether to add more water to a jar of vinegar that has been strained, but then evaporated some of its water. I don’t do that, because I dont want to mess with the ph. But it got me to wondering if it would be better to, if it isn’t too much water- maybe leaving it along leaves it too concentrated. Any fermenters here want to weigh in on their practices? I may have been making this for awhile, but there are always things to improve on!