Vinegar Source

I am particular to TRUE apple cider vinegar. Do not want the apple flavored kind. There is a big difference. I have never bought more than 4 gallons at a time so can not speak to the volumne side of the question. Just my 2 cents. The sun is shining in Montana today.

mnhog,
at the risk of sounding like a miser the brand we have been using is IGA (independent grocery association). the strength is 5% acidity which is what all of my canning recipes are based off of. i use a lot of the apple cider vinegar, and while it is cheap, it is not a flavored one.
since i developed all of my sauces off of this brand and since it is so reasonably priced i would be afraid to change.
funny part is i can get this brand cheaper at the store than my food purveyor can sell his brand to me
jack

I just looked at my gallon plastic jug and it's HyVee apple flavored. I don't think I've ever seen mother develop in it.

The true apple cider vinegar I keep on the kitchen table is higher end and is cloudy with mother. We use it on about everything from eggs to salads {that's the German heritage in me}.

Up through the 60's my mom would take her two-toned gallon ceramic jug with the cork stopper into town to the grocery store and they would refill it from a wooden barrel.

That was good stuff too, as I remember.

I hate to tell you guys this. Mara only uses name brands. They do make a difference in taste. As an example we use ketchup in our sauces. I bought Hunt's once because the market was out of #10 cans of Heinz. What a disaster. The sauces fell apart. No one could figure out what was happening. I told them we used Hunt's instead of Heinz oh did I get hell. I have to go to a major super market every week so I can get the Name brands for her and they do make a difference and our customers will pay. We use Heinz White Vinegar and Admiration for the Red Apple Cider vinegar. Buy them by the case in gallons.
David