Always opt for raw, unfiltered apple cider vinegar with 'the mother,' as it contains beneficial bacteria and enzymes. Brands like Bragg's are often recommended and clearly state their gluten-free status.

Never drink undiluted apple cider vinegar due to its high acidity, which can be harsh on tooth enamel and the esophagus. Always mix it with water.

Use warm, not boiling water, to preserve the beneficial enzymes in raw ACV. Aim for a comfortable sipping temperature.

If you're new to ACV, start with a smaller dose (1 tablespoon) and gradually increase as your body adjusts. Listen to how your body feels.

Rinse your mouth with plain water after drinking ACV to help protect your tooth enamel from the acidity.

Ensure any honey or other sweeteners are fully dissolved for an even taste.

Consider choosing organic apple cider vinegar for additional peace of mind regarding pesticides and chemicals.

Experiment with other naturally gluten-free flavors like a pinch of cinnamon, a dash of cayenne pepper, a sprig of fresh mint, cucumber slices, cranberry/cherry juice, sparkling water, turmeric, or black pepper. Always verify that any new additions are pure and free from gluten-containing ingredients.

For short-term storage, a prepared tonic can be kept in an airtight glass jar in the refrigerator for up to 24 hours. The freshness of ingredients like lemon and ginger will diminish over time.

Reheating this tonic is generally not advised, as excessive heat can diminish beneficial enzymes. If warming a chilled batch, do so very gently over low heat, avoiding boiling.

Store raw, unfiltered apple cider vinegar in a cool, dark place. Honey/maple syrup can be stored at room temperature. Fresh lemons and ginger should be refrigerated, with ginger also being suitable for freezing.