Originally Posted by jacob  Talker, some questions on honegar:
( Talker ) Very good questions.
1. Does Honegar has to be made out on the heat when stirring you should I just use liquid honey?
( Talker ) I try to avoid stove heating. If you are careful, and watch it closely, it is OK. You kill the " alive "parts of any food substance, as the heat temperature goes higher. I do not use any heat when making my Honegar. Have placed the honey container in the sunlight to melt it when it gets " sugared / crystallized ". Have also used for myself ( family doesn't like the looks ) honeycomb, placed in the sun until soft, and dump it all in with the apple cider vinegar. Takes more effort to keep liquefied though. Have had to place the jar in a kettle of hot water to soften the batch, when it gets to stiff.
2. For how long is the prepared portion good?
( Talker ) Would like to say, forever, but I can only express my truth. When no one is using it, has sat on the counter for months. I don't actually use every day, although I should. Honey will not spoil or go bad. Vinegar is already spoiled, so in a sense, is already bad, but good for using. Life can be so interesting.
3. Is Apple Vinegar and Apple Cider vinegar the same thing?
( Talker ) Ah, Jacob, if only I could find someone that could help answer that in a manner that wasn't more confusing, then it already is. Can only offer my views about it. So it seems the answer to your question, is both, yes and no. From what I could ferret out of all the vague data, apple vinegar is the first stage ( soft cider ) that is further processed into ( hard ) cider, which is then made / further processed, into apple cider vinegar. The " how " this is all done, varies, with locale and country. So while I offer words on the matter, I still don't feel it's a good answer.
For example a natural story in my neighborhood holds a Dutch Organic Apple Vinegar.
( Talker ) Might help if, if you copied " all " the words on the label. Some times one can make sense of it, for an answer to a question about the product. Also if no coloring was added, the color of the Dutch apple vinegar, may indicate ( soft ) or ( hard ) type cider vinegar. Not sure of this part. The color difference may be so subtle that to ones eye, they may not even see the difference.
I don't see the word 'Cider' there and I'm not sure what Cider actually means.
( Talker ) This is perhaps the start of the confusion. my understanding is, that cider, is the juice of some product, used to make vinegar!
Thanks. |