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Recipe calls for white vinegar

Can I use white wine vinegar diluted to 5 % acidity?

Denise basso
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  • Usually wine vinegar has *less* acidity, so diluting would be counter-productive. What are you making? Please provide a recipe. – SAJ14SAJ Nov 25 '13 at 06:01
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    @SAJ14SAJ She probably means it says on the label that it's diluted to 5% acidity. That's commonly seen. – Jolenealaska Nov 25 '13 at 06:43
  • Yeah, usually that would be OK, what are you making? - Come to think of it I can't think of any application where it wouldn't be OK, but I'd still like to know what you're making before I post it as an answer. – Jolenealaska Nov 25 '13 at 07:00
  • Agree we need to know the application. I’m curious about the very specific acidity. As others have said, there’s a big flavour difference. – RFlack Jul 06 '19 at 17:04

2 Answers2

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Generally, vinegars that aren't central to the application (e.g. Balsamic Vinegar in in a Balsamic Reduction) are interchangeable within the same acidity level. Every kind of vinegar has a different distinct flavor and color, so any substitutions will affect the final dish, but not necessarily negatively. Distilled (regular white) vinegar ranges from 5-8% acidity, is colorless and pretty flavorless. Since white wine vinegar has very little color and is mildly flavored, and your vinegar is 5% acidity, it should be a fine substitution.

Jolenealaska
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  • Personally I prefer balsamic or (color) wine vinegars due to taste, but I typically use them in salad dressings where the vinegar is central to the dish. –  Nov 27 '13 at 06:13
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No, because white vinegar is distilled with water and chemicals. White wine vinegar is a stronger substance and will damage the sterilizer. White vinegar has a strong and sour taste to it, while white wine vinegar is sour and used as a dressing for salads.

mech
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Emma Currie
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