I don't know about the 'cooked up in a lab' comment, the difference between ACV and the clear 'white' vinegar (or other vinegars) you see in the store is what was used as the base for the vinegar fermentation... Similar to the difference between wine, beer, brandy, whiskey any other alcoholic drinks... Apple cider vinegar as the name applies is derived from fermenting the ethanol found in apple cider, they use the entire cider mixture to ferment, while white vinegar or the misnomer named 'distilled vinegar' is derived from using an already distilled ethanol spirit as the fermentation base... Simply difference processes that create slightly different but very similar products...
Compare the cheap ACV (the stuff I call cooked up in a lab) with Bragg and you can clearly see and taste the difference. I'm not going to debate the differences with anyone when it's so obvious theres a difference between the two.
I never said there wasn't a difference, just like beer, brandy and wines there are of course differences... I simply found objection to the 'cooked up in a lab' comment you made as the reason for the difference...
As I said the difference between vinegars is in the fermentation base and how much it's filtered or not filted...
There is really nothing to debate, the reason your Bragg's taste and looks different from many other 'filtered' ACV is that Bragg's is not filtered and thus still contains the entire 'Mother and other left over apple cider particles... If you were to make your own or use another similar unfiltered ACV the noticeable difference would be very little to nil in a blind test... The difference has nothing to do with some 'laboratory process' it's simply the degree of filtering done to the product...
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