A common household ingredient derived from fermented apples, this liquid has found its way into equine care routines. It is created through a two-step fermentation process where yeast converts the sugar in apples into alcohol, and then bacteria convert the alcohol into acetic acid, the key component. This process results in a product often added to equine diets with the belief it supports various aspects of their well-being.
Proponents suggest several potential advantages to incorporating it into a horse’s diet. Historically, it has been used as a general tonic, with anecdotal evidence suggesting benefits for coat health, digestive support, and as a natural fly repellent. The acetic acid content may contribute to a slightly more acidic environment in the digestive tract, potentially aiding in nutrient absorption. The purported fly-repelling properties stem from the altered body odor after consumption.
