The predominant type of vinegar in United States is white or distilled vinegar. Vinegar is usually described in terms of grain strength, the grain being ten times the acid percentage. For example, 10% acid is referred to as 100 grain.
Most vinegar is now produced from distilled grain alcohol. Vinegar may be defined as a condiment made from various sugary and starchy materials by alcoholic and subsequent acetic fermentation.
Distilled vinegar is a harsh vinegar made from grains. Distilled vinegar is any type of vinegar is distilled to create clear, nondescript, acidic liquid. It is most often used to make pickles or dye eggs, where the acid content is more important than the flavor.
Spirit vinegar is made by acetic fermentation of dilute ethyl alcohol. It should contain at least 4 grams of acetic acid per 100ml at 20 °C. It may be colored with caramel. This vinegar is also called “grain vinegar” or “distilled vinegar”.
To produce distilled vinegar, the diluted liquid is poured into a boiler and brought to its boiling point. A vapor rises from the liquid and is collected in a condenser. It then cools and becomes liquid again. This liquid is then bottled as distilled vinegar.
Distilled vinegar
