cellarboy Posted September 18, 2010 Share Posted September 18, 2010 I was wondering if I can use my apple cider vinegar I already have in my kitchen cupboard to add to my hens water? And if so, how much per litre? It's Waitrose own "Essential Cider Vinegar" 93p 500ml Quote Link to comment Share on other sites More sharing options...
AmberSky Posted September 18, 2010 Share Posted September 18, 2010 Interesting i would not mind knowing if u could use normal household cider vinegar as well, i am sure the ratio is somthing like 10ml a litre. Quote Link to comment Share on other sites More sharing options...
Gelbel Posted September 19, 2010 Share Posted September 19, 2010 Jodie at Raw Green Cottage told me supermarket ACV is fine - so if it's good enough for Jodie, it's been good enough for me. Cellarboy - you need a small slodge. So there is no exact measurement - I reckon it's about a teaspoon or two in 3 litres or there abouts. Quote Link to comment Share on other sites More sharing options...
cellarboy Posted September 19, 2010 Author Share Posted September 19, 2010 Many thanks Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted September 19, 2010 Share Posted September 19, 2010 Unrefined ACV is much cheaper . Quote Link to comment Share on other sites More sharing options...
cellarboy Posted September 19, 2010 Author Share Posted September 19, 2010 Unrefined ACV is much cheaper . I would normally agree, but I already had it in my cupboard and it's been hard finding anywhere locally who stocks it and those that do are expensive (£4.99 for 500ml!!!). So 93p for 500ml even at Waitrose is a bargain! Quote Link to comment Share on other sites More sharing options...
cellarboy Posted September 19, 2010 Author Share Posted September 19, 2010 I've found this post on another forum. But it doesn't say WHY not to use supermnarket ACV ??? All I can see is that it's filtered/refined... but why does this (in some peoples opinion) make it unsuitable? http://poultrykeeperforum.com/viewtopic.php?f=33&t=414 Quote Link to comment Share on other sites More sharing options...
Gelbel Posted September 19, 2010 Share Posted September 19, 2010 I've had chooks for a year I am halfway down my 2nd bottle of Tesco AVC so it's cost effective. Quote Link to comment Share on other sites More sharing options...
Tweety Posted September 19, 2010 Share Posted September 19, 2010 The pasteurised ACV does not contain the "Mother" - natural beneficial enzymes which I guess are removed/destroyed by the pasteurisation process. I buy my ACV online from Crossgates - sorry, don't know how do a link to it! Quote Link to comment Share on other sites More sharing options...
cellarboy Posted September 19, 2010 Author Share Posted September 19, 2010 The pasteurised ACV does not contain the "Mother" - natural beneficial enzymes which I guess are removed/destroyed by the pasteurisation process. I buy my ACV online from Crossgates - sorry, don't know how do a link to it! Many thanks... it's nice to have a definitive answer on this subject Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted September 20, 2010 Share Posted September 20, 2010 The pasteurised ACV does not contain the "Mother" - natural beneficial enzymes which I guess are removed/destroyed by the pasteurisation process. I buy my ACV online from Crossgates - sorry, don't know how do a link to it! Just what I was going to add The 'mother' thread is rather like the enzymes in live yoghurt and will multiply if you leave the bottle on a sunny windowsill. They carry all sorts of health benefits including being a good general conditioner. Supermarket ACV has been heat treated and while it tastes the same, it doesn't have the same health effects. I usually buy either Crossgate Bioenergetics or NAF(Life-Guard range), both are good. Incidentally, a wee bit in the water when you rinse your hair makes it really shiny and stops you getting an itchy scalp! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted September 20, 2010 Share Posted September 20, 2010 You want a cloudy ACV, not a refined culinary one. Quote Link to comment Share on other sites More sharing options...
