Pottie's Cider Vinegar is prepared from low acid, low tannin dessert apples, which are crushed and then fermented. The finished vinegar contains both yeast and around 4.5% acetic acid bacteria, with residual apple particles. The product appears cloudy, but settles to form a sediment or curd at the bottom of the container. We add acetic acid to create a double strength acid content of percentage of 8%. The high acid content acts to balance the pH level of the horse’s digestive system
Pottie's Cider Vinegar also contains Vitamin B1 2g/L. Horses are able to synthesise Vitamin B1 in the colon by bacterial action, however, further supplement of this vitamin is beneficial in horses fed poor quality pasture, hay and grain.
Vitamin B1 has a role in promoting growth, and it aids in carbohydrate metabolism - consequently providing a boost of energy. Vitamin B1 is essential for the normal function of nerve transmission, thus it is claimed to have a calming and soothing effect on horses. It also aids in proper function of the heart and other muscles.