Description
The honey vinegar on the first fermentation is transformed in the following way: The honey is transformed in mead.
On the second fermentation: The mead is transformed in vinegar. Obtaining a natural product, rich in enzymes because on the whole process temperatures which destroy the enzymatic component of the honey are not used.
The honey vinegar is indicated to facilitate digestion, intestinal movement to fight the constipation and create new gastronomic experiences (resulting on the mixture between the vinegar and plant aromas).
