What type of vinegar is made from fermented apple cider?

The vinegar made from fermented apple cider is apple cider vinegar.

Apple cider vinegar is produced through two stages of fermentation. First, yeast converts the natural sugars in crushed apple juice into ethanol, creating cider. Acetic acid bacteria then convert that alcohol into acetic acid, the compound responsible for vinegar’s sharp sourness. Malic acid naturally present in apples also contributes to its flavor.

The finished vinegar may be clear or cloudy. Cloudy varieties can contain a collection of bacteria, cellulose, and other compounds often called the “mother.” It is not a separate type of vinegar; it is a by-product of acetic fermentation and may be filtered out in clearer commercial products.

Apple cider vinegar is used in salad dressings, marinades, chutneys, pickling, and food preservation. It is different from rice vinegar, white vinegar, and balsamic vinegar, which use different raw materials or production traditions. Health claims about drinking it for weight loss or blood-sugar control remain unsupported by high-quality clinical evidence.