So I've tried a few homemade sauces & mops. They all call for apple cider vinegar, and I've used the organic unfiltered kind that looks like unfiltered apple juice. My sauces have come out with a kinda funny sweet vinegar-like taste (beyond regular vinegar tang) that I think could be the extra flavors in the unfiltered vinegar. Is there really a difference? Should I just go get filtered, or use less?
What's your experience using Balsamic? Is it a good idea to throw it in for extra flavor, or does it not work for ou?