There's very little information I have been able to dig up on unpasteurized vinegar. I'm seeking to confirm what "normal" micro specs are for a vinegar that still has the living "mother of vinegar culture.
I would expect as acetobacter reduces the alcohol from a fermentation to produce acetic acid that there would be some sort of die-off of many of the acetobacter and of the residual yeast as the reduction approaches the 5 to 6 % acidity mark, and yet it also seems probable that there would remain some of the friendly organisms that helped to ferment and reduce the fruit sugars to alcohol and acetic acid respectively. Is there anyone willing to share relevant information about what "normal" target and range might look like for raw vinegar?
Thank you for your considerations!