This small-batch recipe is a delicious version of the this tangy, spicy elixir! We start by harvesting and pressing the apples in our hand-crank apple press. Then we fill 5 gallon buckets with the cider and cover. The wild yeasts and bacteria populate the cider and turn it into vinegar in about a month. We then fill gallon jars with organic garlic, onion, horseradish, ginger, oranges, turmeric powder, rosemary and a few jalapeno peppers, pour in the apple cider vinegar and let brew for 3 to 6 weeks. The last step is to strain the vinegar, add local honey and bottle. Yum! This is tasty enough to sip, even for little people. Use it help fight a cold or infection, or as a daily tonic. Lasts unrefrigerated indefinitely. Available in 8 and 16oz bottles.