There are a few aspects as to why you are seeing the light color. We use a variety of certified organic apples depending on what is in season. We have noticed that lighter skinned apples contribute to lighter colored batches of vinegar. Another aspect is the fact that we make our Apple Cider Vinegar (“ACV”) in batches and no two batches are identical. It takes many months for our ACV to be shelf ready from the harvesting of apples to the actual bottling. This coupled with the fact that we are experiencing an unprecedented increase in demand for Bragg Apple Cider Vinegar means that we can’t produce it fast enough resulting in “young” bottles. Everything is the same, it’s just a young bottle. Normally that bottle would sit in our warehouse for some time, be picked up by a distributor, sit in their warehouse for some time, be purchased by a store, and sit on the store’s shelf for some time before ending up in the consumers cupboard. During all that sitting time, that light colored bottle would be aging, darkening in color, and deepening in taste.
A trick to speed up the aging process and jump start the growth of the “Mother” is to expose the ACV to oxygen by leaving the lid off. You can cover the opening with a napkin or cloth and leave it like that in your cupboard for a few hours to let it “breathe”.
Our recipe is the same as it has been for 100 years. The ingredients have always stated Purified Water as an ingredient, but has never stated “diluted with purified water”. Please see the attached ACV label & note “diluted to 5% acidity”. This means that the vinegar won’t burn your lips off! All vinegars are diluted to a certain percentage of acidity. Here in the states all vinegars cannot exceed 5% acidity.
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