Fresh whole organic apples are pressed and the sugars of the apples are fermented to ethanol. The alcohol then undergoes a molecular conversion to acetic acid by a submerged acetobactor oxidation process. The process is completed to a tolerance of less than 0.2% alcohol remaining. All processes and storage are in stainless steel vessels. Filtration, if desired, is by 0.5 micron microfiltration membranes.