Have you had success making your own ACV? Just juicing apples and adding some mother starter? How much mother? How long? Would love to hear some details, if you don't mind. I've been meaning to try this, and haven't, as yet. I saw someone post about using champagne yeast to make this--and then, pasteurizing it!!!!! horrors.
The acv can really add up ($), since I use it for making the Master Tonic, which I am now supplying my son with (he loves it as a condiment)and so many other things--making mineral vinegars. The cherry pepper stuff, etc.
I have used the acv as starter with great results, added to blended pineapple, to make pineapple vinegar. A big jug of my own acv would be grand.
If you'd rather, we could post on the Natural Hygiene forum.
This is a bit off-topic, but relevant to the thread, imv