Fully ripe apples from German organic orchards are carefully pressed and gently made into organic apple wine. The fruit sugar in the apple juice ferments completely into alcohol.

Then the second fermentation process takes place. In the complex submerged process, the biological vinegar bacteria convert the alcohol completely into acetic acid. The valuable ingredients and active substances of the apple and its fine aroma are optimally protected and preserved by the closed system in stainless steel tanks.

To clarify the apple cider vinegar , we completely avoid using animal products such as gelatine, but instead filter it mechanically in the traditional way. This is why our apple cider vinegar is also clearly vegan . The finished vinegar is then bottled in glass bottles without the addition of sulphurous acid.

The difference in quality that makes BioEss apple cider vinegar particularly tasty is the use of whole , fully ripe apples from regional orchards .

The valuable ingredients that are concentrated directly under the peel (which is why choosing organic fruit is so important here) are also part of our BioEss apple cider vinegar . Apple scraps that accrue during food production (e.g. for apple sauce...) do not end up in our bottles.

In addition, BioEss is made from 100% local apple orchards – this is sustainable in terms of biodiversity and environmentally friendly.

• exclusively from whole organic apples (direct juice)
• only from German meadow orchard apples
• without sulphurous acid
• without additives
• organic-vegan = without gelatine
• 100 % natural from German organic farming
• We have been focusing on the production of organic apple cider vinegar for over 60 years
• …and of course: the fine taste that many appreciate so much 😊

BioEss is the regional gourmet vinegar for countless uses!

The only difference between our clear and our naturally cloudy apple cider vinegar is that the clear is filtered mechanically (i.e. without gelatin !). BioEss naturally cloudy still contains the natural cloudy substances (apple fibers and traces of the mother of vinegar ) and therefore tastes milder and earthier .

The clear one tastes fruitier, more apple-like (with the same acidity of 5%). So the difference lies not only in the appearance but also in the taste 😊

The suspended particles/streaks in RECIPE 1779 are harmless. They are the so-called mother of vinegar .
This is the strain of bacteria in the vinegar that forms naturally and carries out the second fermentation step in vinegar production.

Since our RECIPE 1779 is a raw food product , the mother of vinegar is not killed. Many consumers swear by the positive properties of a mother of vinegar and only buy their vinegar if it is still included.

If the mother of vinegar bothers you, you can collect it through a sieve and simply dispose of it in the sink. We hope you find the right way for you and trust in the good properties of the mother of vinegar.

Due to the naturalness and vegan filtration of our clear BioEss, the sediment can settle on its own during storage and thus lead to a natural nighttime clouding of the apple cider vinegar.

We guarantee that this does not mean any loss of taste or quality , but on the contrary proves the omission of all chemical additives.

BioEss is a quality product that is natural and made with the utmost care from 100% local organic apples from species-rich orchards .

The mother of vinegar is a natural bacterial colony without which the fermentation of apple cider vinegar, i.e. the conversion of the alcohol in the apple wine into acetic acid, would not take place. It forms on its own when alcoholic drinks are left open for a long period of time and attracts vinegar bacteria from the air.

The mother of vinegar is a gelatinous, stringy mass that floats in the vinegar. It may not look particularly appetizing to some people, but it is absolutely harmless .

It is filtered out before the clear vinegar is bottled. If this filtering process is done vegan, i.e. mechanically and without gelatin, it can happen that tiny remnants of acetic acid bacteria form a new vinegar mother. This is a sign of the naturalness of the vinegar and should not spoil the enjoyment and pleasure of the product :-)

ATTENTION! However, the situation is different with furry mold bacteria that may have formed on the surface of the apple cider vinegar. These bacteria can have entered the vinegar via a dirty spoon or from the air, spoiling it "from the outside" and making it inedible. These are so-called kahm yeasts , which cause the apple cider vinegar to smell musty , but have nothing to do with the valuable vinegar bacteria. Such vinegar has become moldy due to external fungi and should be thrown away . Trust your nose - you will notice the difference immediately.

Apple cider vinegar is generally “histamine-free” when produced under optimal conditions.

Since honey can be a possible "histamine problem" , we had our RECIPE 1779 (apple cider vinegar-honey mixture) tested . Luckily for us and as confirmation of the high quality of BioEss : This report was negative! (Info: Histamine can be detected at < 0.25 mg/kg.)

BioEss is generally very well tolerated in HIT – but as always, test carefully yourself, every body is unique !

Apple cider vinegar is a double-fermented fermented product. First, the apple juice is turned into cider and then the vinegar bacteria convert the alcohol into acetic acid, which has preservative properties.

The result is a fully fermented product with 5% acidity that has no best-before date according to food regulations.

DR. HÖHL'S BioEss apple cider vinegar cannot spoil (especially when sealed) due to its acid concentration.

Our manufactured product REZEPTUR 1779 has a best before date because we make it by hand for you. Both the apple cider vinegar and the honey are inherently preservative foods . This is similar to Himalayan salt, which has a shelf life that is terminated when it is filled into packaging.

For our organic DR. HÖHL'S BioEss apple cider vinegar, naturally cloudy or clear, we guarantee that they are absolutely natural products : BioEss is vegan filtered (BioEss clear), produced without any coloring or preservatives, contains no sulphurous acid and is made from 100% whole, fully ripe, ecologically certified apples from German orchards .

DR. HÖHL'S BioEss apple cider vinegar has a pH value of 3.2. As with all natural products , this can be subject to fluctuations .

The number on the label is the batch size, which is made up of the bottling date + 3 years (in reverse order). For example, the bottle label 17.11.11 means that this bottle of DR. HÖHL'S BioEss apple cider vinegar was filled on November 11, 2014.

However, this does not mean that you can no longer use the apple cider vinegar after this date. Apple cider vinegar is a fully fermented product with 5% acid, which according to the LMV has no best-before date.

Apple cider vinegar cannot spoil in a closed bottle . However, the bottle should not be stored in a warm place or in the sun, as the taste and aroma can deteriorate over the years.

Please store the opened bottle in a cool, dark place and tightly closed .

DR. HÖHL'S BioEss apple cider vinegar does not need to be kept in the fridge. A shady dining table or the kitchen cupboard is enough
completely out.

If streaks or sediment form, it may not look particularly appetizing, but it is completely harmless . It is just the vinegar bacteria themselves, the so-called vinegar mother , which forms when the vinegar comes into contact with air for too long.

ATTENTION! It is different with furry mold bacteria on the surface, which may have come into the vinegar through a dirty spoon or from the air, and the
Apple cider vinegar has become spoiled "from the outside" and is inedible. This is caused by the so-called kahm yeast , which causes the apple cider vinegar to smell musty and has nothing to do with the valuable vinegar bacteria. Such vinegar has become moldy due to external fungi and must be disposed of . Trust your nose, you will notice the difference immediately.

The RECIPE 1779 contains only raw ingredients ( apple cider vinegar and honey are not pasteurized ) and is an optimal basis for the easy production of your own oxymel mixtures.

If the screw opening of the BioEss apple cider vinegar clear/naturally cloudy glass bottle is not practical for you, you can order a reusable pouring spout .

First, unscrew the aluminum cap from the BioEss bottle. Then, using a little force, press the rubber stopper of the pourer onto the bottle mouth. It is correctly positioned when two of the four grooves are in the bottle. You can see a picture of the dispenser in the bottle here.

POMP 0.0 is a uniquely complex composition of 21 natural fruits, wild herbs and spices . Alcohol-free celebrations at eye level!

We do not use any artificial flavors or added sugar.

It is not a dealcoholized product. That is why our POMP is called 0.0 because it has never contained alcohol.

ATTENTION! Other non-alcoholic products may contain up to 0.5% alcohol.

The alcohol-free aperitif from DR. HÖHL'S conjures up a real sparkling wine feeling in the glass - with 0.0% alcohol. Whether it's a toast during pregnancy or a glass of champagne while breastfeeding, health awareness and fine celebrations without alcohol are possible with POMP 0.0.

A constant cool storage temperature (e.g. in the cellar) ensures maximum quality is maintained . A possible cloudiness is often due to temperature fluctuations during storage! A possible cloudiness at the bottom of the bottle of our POMP organic aperitifs 0.0 is a natural process and speaks for the naturalness of the products.

We do not use additives such as sulphites ! In our opinion, additives have no place during pregnancy, breastfeeding or when generally enjoying food consciously .

The sweetness, i.e. the sugar contained, comes purely from the sweetness of the fruit . We did n't even add anything to the great colors in the bottles, so we didn't use any additives (colorants) here either.

Both cuvées are made from apple and grape – this is the POMP concept, which gives the creations their unique touch.

POMP Klassik is a cuvée of Riesling sparkling wine with apple wine .

POMP Grande Cuvée is a Riesling sparkling wine (Rheingau), blended with Champagne Reinette ( historic noble apple variety ).