ACV Filtered Three
Apple cider vinegar is simply a vinegar made from apple juice or apple cider. It comes in two versions: filtered and unfiltered. Does it make a difference which one you use? Much depends on what you are doing with it.
So the only difference between the two is the “mother,” which is simply a somewhat murky collection of cellulose and acetic acid bacteria. It’s this mother that transforms alcohol into vinegar (along with the presence of oxygen). What impact does the mother have on the vinegar? Is it important?