The ratio of essence to 9 percent vinegar. How to dilute vinegar from vinegar essence

Vinegar is a versatile culinary remedy. It is also used as a dressing for salads, and as a component of the dough, and, of course, as an indispensable ingredient for preservation. In addition, it is useful in everyday life - to remove various kinds of contaminants from many surfaces, scale, and unpleasant odors. But if you only have essence on hand, how do you make 9% vinegar from 70%? In this article, we will answer this question in detail.

Safety

Yes, yes, before you learn how to make 9% vinegar out of 70%, we remind you once again that vinegar essence is a product that is dangerous to health and even human life if it is not handled properly.

So always keep the following in mind:

• You should have enough cold drinking water on hand.
• While working with aggressive essence, it is not recommended to drink other drinks or eat food.
• Before you make 9% vinegar from 70% vinegar essence, check that you have a special measuring cup. Determining the volume "by eye", with spoons or other containers, is not suitable.
• If vinegar or essence gets on the skin, mucous membranes, eyes, immediately rinse the affected area with a large volume of running water!
• It will be harmful for a person to inhale vapors of concentrated acetic acid for a long time - this can lead to burns of the respiratory tract.
• The prepared solution will tend to evaporate quickly, so store it in a closed container away from direct sunlight.

Preparation of vinegar from essence

If the vinegar essence is decomposed into parts, then 0.3 out of 1 will be water, and 0.7 out of 1 will be acid. By simple calculations, it can be revealed that a quarter cup of vinegar can be obtained from a teaspoon of essence by diluting with water. From this, diluting it from acetic acid is much more economical than buying a 6%, 7%, 9% solution.

How to make 9% vinegar from 70% acid? We need to dilute 1 tablespoon of essence with 7 tablespoons of water. Or 1 glass of acetic acid with 7 glasses of drinking water. This is obtained from the following simple formula:

70% / 9% = 7.7 (round up to 7).

For other concentrations of vinegar essence, the following calculations will be correct to obtain 9% vinegar:

• 80% essence: to one part acid, eight parts water.
• 30% essence: to one part acid, two parts water.

We have given more detailed calculations in the next subheading.

How to make 9% vinegar from 70% essence: formula

Do not rush to use the entire bottle of essence to prepare vinegar. Let's first calculate how much 70% acetic acid we need. To do this, you can use a simple formula:

E \u003d (K y * O y) / K e, where:

E - the volume of the essence;

K y - the concentration of vinegar you need;

About y - the required volume of acetic solution;

K e - concentration (%) of the essence you have.

How to make 9% vinegar from 70% using this formula? Let's say we need 50 ml of vinegar. Now all the values ​​​​for the formula are:

E \u003d (9 (%) * 50 (ml)) / 70 (%).

After performing simple calculations, we get that we need 6.4 ml of 70% vinegar essence. The rest of the volume, that is, 43.6 ml (50 ml - 6.4 ml), we replenish with cold drinking water.

measuring table

Not everyone in a hurry wants to deal with calculations and formulas. Therefore, for your convenience, we have compiled the following handy table that will tell you how to make 9% vinegar from 70% and more. This shows how many parts of water are taken to one part of essence in order to obtain vinegar of the desired concentration.

The table is easy to use. For example, you need to get 10% vinegar from 80% essence. To do this, dilute 1 tablespoon of acetic acid with 7 tablespoons of water.

Types of vinegar and essences

Vinegar is a product of the souring of fruit or berry juices, wines. In each country, depending on the climate and the fruit plantings characteristic of it, its own type of vinegar is popular. In Russia, for example, it is apple. But how to make 9% vinegar from 70%, you can talk about a number of other essences that have their own distinctive features. For example:

• Balsamic. The most ancient recipe - mankind has been preparing it for a millennium! It is infused in wooden barrels to a viscous consistency. Vinegar is distinguished by an unusual dark color and a rich, but mild taste.
• Wine white vinegar. A product of the processing of white wines. In many countries, it is valued for its special spicy flavor.
• Red wine vinegar and its rarer variety, pink. It is already obtained from red wine varieties - Merlot, Malbec, Cabernet.
• Apple. A product popular in our latitudes, which has a characteristic amber hue and a tart, sour taste. The raw material is apple pomace or cider.

• Sherry. The most expensive and rare type of vinegar. The process of its production is long and complicated, and its raw materials are expensive wine from Palomino Fino grapes.
• Coconut, malt, rice wine vinegar is also popular in some countries.

In conclusion, we will once again warn you that you need to be extremely careful when working with vinegar essence. Never try it undiluted! Store this product in a container with an explanation label and out of the reach of children.

How to extinguish soda with vinegar? Another example: you want to get 3% vinegar from 70% vinegar essence. Or if you want to replace the vinegar essence indicated in the recipe with environmentally friendly and healthy natural vinegar. Acetic essence can be bought both in pure form and in the form of table vinegar, which is an aqueous (3-9%) solution of acetic acid. Vinegar is a product obtained during the life of acetic acid bacteria.

Many twist recipes use 6% vinegar, although 9% is commercially available. Of course, you can add it in a smaller amount, but it’s easier for women not to “leave” the recipe. A lifesaver in such experiments will be the vinegar concentration calculator, which is available on this site. Suppose we need to get 50 ml of 6% vinegar.

Obviously, to make 6% vinegar from 9%, you need two thirds of 9% vinegar and one third of water. This proportion is approximately correct and easy to maintain. If we need 500 ml of 6% vinegar, and we only have 9% vinegar available, then we take 335 ml of vinegar and add 165 ml of water there. And we get 0.5 liters of 6% vinegar. If you want to make 6 percent vinegar out of 9 percent, then you will have to add 50 grams of water to every hundred grams of 9 percent to get 6 percent.

It seems to me that everything is very simple here - personally, I would make the following proportion: 9: 100 \u003d 6: X, where X is the amount of vinegar that will need to be diluted to a state of six percent. I also have a question about vinegar.

How much vinegar is in a tablespoon?

In such an easy way, vinegar can be obtained in any percentage! I think many of you use vinegar quite often when preparing various dishes, someone adds it to marinades. Still, the essence, I think, is much more profitable to buy than various types of vinegar. I think vinegar essence is in every home. Here it is - we will dilute it with water in various proportions. Remember! Never use undiluted acetic acid, and keep it away from children and drinkers.

And in conservation, I have been using citric acid for a long time, for some reason, vinegar has recently come across of poor quality. You stand and think how to breed, in what proportion.

Mankind got acquainted with vinegar as long ago as with wine: ancient manuscripts testify to this. Ancient people used vinegar as a food seasoning, household antiseptic, as well as hygiene and medicine. Louis Pasteur in 1864 scientifically proved that vinegar is a product of microbiological synthesis. The raw material for the production of vinegar can be almost any food, which includes natural saccharides (maltose, glucose, fructose).

In cooking, the use of apple cider vinegar is reduced to salad dressing and use in the preparation of marinades and sauces. Malt vinegar is a favorite product of the people of Britain. Honey vinegar is quite rare and has a very pleasant aroma. To obtain whey vinegar, whey is used. You can bring the taste of synthetic table vinegar closer to the taste of a natural product by infusing it with spices, aromatic herbs and fruits, or using artificial flavors.

On the shelves of modern grocery stores you can find table vinegar with a strength of 3%, 6% and 9%. Vinegar with 9% acetic acid content is used to prepare marinades for canning. Housewives use vinegar essence for self-preparation of table vinegar. It is necessary to follow the exact recipe for making table vinegar at home not only in order not to spoil the taste of the dish, but also for one more reason.

For example, we need only 100 ml of 7% vinegar, and we have a lot, but 9%. As a result, you can dilute the vinegar in the proportions you need. When using store-bought apple cider vinegar, read the label carefully to make sure it does not contain acetic acid.

Vinegar is a fairly ancient spice used in cooking. Usually, it is colorless, but sometimes, it can be slightly colored.

There are a huge number of food recipes. And, in whatever country the food is prepared, one of the dishes will definitely contain vinegar. Another thing is that for the preparation of different foods, you need vinegar of different strengths. To cook some dishes, you need 70 percent vinegar, while 9 percent is enough for others.

There is a situation when only 70% vinegar (essence) is available, but 9% is needed. To make 9% vinegar from essence, you need the essence itself and water. Given that there are not so many ingredients for manipulation, it is not difficult to guess that they will need to be mixed together.

Making 9 Percent Vinegar

To obtain an essence with a pure vinegar content of 9%, it is necessary to add water to 70% vinegar in a ratio of 1 part vinegar to 7 parts water. For example, we can take 2 tablespoons of vinegar and dilute it with 14 tablespoons of plain water. That's all that needed to be done. Now you have 9% vinegar.

It should be clarified that some cooks mix not only vinegar with water, but also different types of vinegars among themselves. For many people, this is a kind of pastime - a hobby. By mixing different types of vinegars, they develop new "varieties". But, if you do not want to turn vinegar into your hobby, then the most elementary knowledge is enough for you.

measuring table

You never know what strength of vinegar will be needed tomorrow and it is not known for what purposes it may be needed (if you did not know, vinegar is used not only for cooking).

A certain solution can also serve for disinfection purposes (at least it was so in ancient times), but a modern person can take note of this (after all, you never know what conditions you will find yourself in). Perhaps vinegar will be the only remedy that can help in resolving any problems or problems.

To obtain the desired consistency, you can easily measure the proportions in the number of spoons. Let's figure out below how much water you need to add to 1 tablespoon of 70 percent vinegar:

• 3% solution - 22.5 tablespoons of water;
• 4% solution - 17 tablespoons of water;
• 5% solution - 13 tablespoons of water;
• 6% solution - 11 tablespoons of water;
• 7% solution - 9 tablespoons of water;
• 8% solution - 8 tablespoons of water;
• 9% solution - 7 tablespoons of water;
• 10% solution - 6 tablespoons of water;
• 30% solution - 1.5 tablespoons of water.

The raw material for the production of vinegar is ethyl alcohol. Vinegar is used in culinary recipes for many dishes - and that's not all. It is impossible to do without it when cooking various kinds of seasonings and marinades. The popularity of vinegar is so high that it is even added to hot dishes (while improving their taste). It can be produced both in artificial conditions and natural. It is present in ketchup, mustard and mayonnaise - that is, in our daily food.

Faceted glass - as a measure

There is knowledge that has been gained through repeated experiences. It consists in the fact that a faceted glass contains 17 tablespoons of water. This means that if you need to make 9% vinegar from vinegar essence, then it will be enough to add 2 tablespoons of 70% essence to one faceted glass of water.

Acetic acid is widely used in industry. An aqueous solution of acetic acid in the form of food additive E260 is used as a preservative. Moreover, unlike many other preservatives used, acetic acid in reasonable concentrations is considered safe for health. That is why it is common in home cooking and canning. Housewives often have to dilute solutions of acetic acid to the desired concentration. How to do it right?

Concentrated acetic acid (concentration of about 100%) is called glacial and is not used in everyday life. Moreover, acetic acid with a concentration of more than 80% is included in the list of precursors, the circulation of which in the Russian Federation is limited. Attempting to acquire and use such acid could land you in serious legal trouble.

Less concentrated solutions are sold completely freely. In stores, you can buy vinegar essence (an aqueous solution with a concentration of 70-80%), a solution of acetic acid (25-30%), table vinegar with a concentration of 3-9%. This diversity often leads to the fact that the recipes indicate a certain amount of acetic acid of one type, but there is a completely different one available. But it doesn't matter, everything can be easily calculated and replaced.

Less concentrated vinegar from a more concentrated one (for example, 9% vinegar from 70% essence) can be obtained by diluting it with water. Water should be cool and clean, preferably filtered or distilled. More concentrated vinegar cannot be obtained from less concentrated vinegar. However, in some cases (for example, a 70% essence is indicated in the recipe, but only 9% table vinegar is available), you can simply take more of a weak solution. All calculations can be carried out using the interactive calculator of dilution schemes for aqueous solutions. It is very easy to use it.

In most cases, breeding is carried out according to standard schemes, which are given below. The article uses "culinary" breeding schemes, expressed in parts. You can measure parts with teaspoons or tablespoons. It is also convenient to use a large 10 or 20 gram medical syringe.

How to get table vinegar 3%

3% vinegar is most commonly used for salad dressings. To obtain it, you must dilute:

• 1 part 80% vinegar essence to 25.7 parts water
• 1 part 70% vinegar essence to 22.3 parts water
• 1 part 30% acetic acid solution to 9 parts water
• 1 part 9% table vinegar to 2 parts water

How to get table vinegar 5%

5% vinegar is used for dressing salads, making sauces. To obtain it, you need to dilute:

• 1 part 80% essence to 15 parts water
• 1 part 70% essence to 13 parts water
• 1 part 30% acetic acid solution 5 parts water
• 1 part 9% table vinegar to 0.8 parts water

How to get table vinegar 6%

6% vinegar is most commonly used for marinating meat. To obtain it, you need to dilute:

• 1 part 80% essence to 12.3 parts water
• 1 part 70% essence to 10.7 parts water
• 1 part 30% acetic acid solution to 4 parts water
• 1 part 9% table vinegar to 0.5 parts water

How to get table vinegar 9%

9% vinegar is used in canning. To obtain it, you need to dilute:

• 1 part 80% essence to 7.9 parts water
• 1 part 70% essence and 6.8 parts water
• 1 part 30% acetic acid solution 2.3 parts water

Vinegar 9% can be replaced with a less concentrated one:

• 1 part 9% vinegar can be replaced with 1.5 parts 6% vinegar
• 1 part 9% vinegar can be replaced with 3 parts 3% vinegar

How to get vinegar 10%

10% vinegar is used in canning. To obtain it, you need to dilute:

• 1 part 80% essence to 7 parts water
• 1 part 70% essence and 6 parts water
• 1 part 30% acetic acid solution 2 parts water

Vinegar 10% can be replaced with less concentrated:

• 1 part 10% vinegar can be replaced with 1.1 parts 9% vinegar
• 1 part 10% vinegar can be replaced with 1.7 parts 6% vinegar
• 1 part 10% vinegar can be replaced with 3.3 parts 3% vinegar.

How to get from xus 25%

25% vinegar is used for household purposes. To obtain it, you need to dilute:

• 1 part 80% essence to 2.2 parts water
• 1 part 70% essence to 1.8 parts water

How to get vinegar 30%

30% vinegar is used for household purposes. To obtain it, you need to dilute:

• 1 part 80% essence to 1.7 parts water
• 1 part 70% essence and 1.3 parts water

How to replace vinegar essence 70%

70% vinegar is used for canning. Vinegar essence 70% can be replaced with less concentrated vinegar:

• 1 part 70% vinegar essence can be replaced with 2.3 parts 30% acetic acid solution
• 1 part 70% vinegar essence can be replaced by 2.8 parts 25% acetic acid solution
• 1 part 70% vinegar essence can be replaced with 7 parts of 10% acetic acid solution
• 1 part 70% vinegar essence can be replaced with 7.8 parts of 9% table vinegar
• 1 part 70% vinegar essence can be replaced with 11.7 parts of 6% table vinegar
• 1 part 70% vinegar essence can be replaced with 14 parts of 5% table vinegar
• 1 part 70% vinegar essence can be replaced with 23.3 parts of 3% table vinegar

If water is used in the recipe, it must be reduced by the amount of diluted vinegar added.

When working with concentrated solutions of acetic acid (more than 15%), be careful. Even acid fumes can cause burns to the skin and mucous membranes. Use personal protective equipment and work in a ventilated area. If acid comes into contact with the skin, it must be washed off immediately with water. If acid gets into the eyes, rinse with plenty of water and seek medical attention.

A bottle of vinegar is present in the kitchen of any housewife. But here's the problem: vinegar of different concentrations is used for different purposes. Which vinegar is better to buy and how to dilute the vinegar essence to the percentage you need, consider below.

What is vinegar essence

First, let's clarify what vinegar essence is. This is a 70% aqueous solution of acetic acid. This solution contains 7 parts of acid and 3 parts of water. Sometimes you can find 80% and 30% essence on sale. Accordingly, in the first, the ratio of acid and water will be 8:2, and in the second - 3:7. Such concentrated solutions are dangerous; when taken orally, they cause burns of the mucous membranes of the digestive tract. In industrial production, it is called the food additive E260, and housewives use it in the kitchen and for domestic purposes in the form of diluted table vinegar. Table vinegar is also sold in stores, its concentration ranges from 3% to 9%. In addition, on the shelves you can find vinegar obtained from natural raw materials: apple, wine, malt, balsamic, sherry and even coconut. Such a product is used for cooking culinary dishes.

And yet, for domestic needs, the essence is most in demand. After all, from one teaspoon you can cook a whole glass of table vinegar. Before we learn how to dilute vinegar essence 70%, let's dwell on the quality of the original product.

How to buy good quality vinegar

Quality essence is sold only in glass bottles. There should be three convex rings on the neck of the bottle - to warn visually impaired people that the product is dangerous for ingestion. Also on the bottle there are four horizontal stripes, between the lower two on the inner surface of the glass there is a stamp of the manufacturer. The label indicates the concentration of vinegar - 70%. When shaking, the contents foam up, then within two to three seconds it becomes the same. If the bottle is fake, the foam will last longer than ten seconds. Do not buy fakes, they are harmful to health and, at best, will spoil your cooked dishes and preservation.

Usually the label gives very brief instructions on how to dilute the vinegar essence. Manufacturers write that you need to dilute the original product with water one to twenty. To obtain a solution of different concentrations, the amount of initial ingredients will be different. You can use a mathematical formula.

Mathematical calculation

For those who are friends with mathematics, it is easiest to dilute the essence to the required concentration according to the formula:

• The amount of essence needed to obtain table vinegar \u003d desired concentration of the solution * the volume of the finished solution we need / the concentration of the essence.

For example: how to dilute vinegar essence to get 200 ml of 9% table vinegar.

9% * 200 ml / 70% = 25.7 ml of essence, dilute with water to 200 ml.

In another option, you can go from the opposite.

• Amount of water needed for dilution = amount of essence * concentration of essence / desired concentration of the solution.

For example: it is necessary to dilute 15 ml of 70% vinegar essence to 6% table vinegar.

This requires the following amount of water: 15 ml * 70% / 6% = 175 ml of water.

To measure the volume, you can use a measuring cup or focus on the following numbers:

1 teaspoon = 5 ml, 1 dessert spoon = 10 ml, 1 tablespoon = 15-20 ml (depending on its depth). Classic faceted glass: full = 250 ml, rim = 200 ml, vodka glass = 50 ml.

For those who are reluctant to mess with the calculations, we suggest using standard coefficients.

How to get nine percent vinegar

Table vinegar of this concentration is used for canning products. How to dilute vinegar essence to obtain a solution with a concentration of 9%? It is necessary to dilute the essence with 70% water in the ratio: 1 part concentrate and 7 parts water. That is, for 0.5 liters of water, you need to add 75 ml of essence (one and a half piles).

A solution of table vinegar is recommended to be used as a rubdown for diseases accompanied by an increase in body temperature. How to dilute vinegar essence at a temperature? One liter of water is poured into enameled dishes and 2 tbsp. l. 9% table or apple cider vinegar.

How to get six percent vinegar

Six percent table vinegar is added to meat marinades. How to dilute vinegar essence: 10.5 parts of water for 1 part of the concentrate. To obtain 0.5 liters of solution, take 45 ml of essence (three tablespoons).

How to get 3% vinegar

Table vinegar with a concentration of 3% is used to dress ready-made dishes: salads, dumplings, pickled mushrooms, onions, sauces, etc.

How to properly dilute vinegar essence and get a three percent solution: 22 parts of water are taken for one part of the essence. To prepare 0.5 liters of table vinegar, you need 20 ml of vinegar essence 70%.

Dilute the essence in a glass or enamel bowl. First, the right amount of clean drinking water is measured into it. The water must be cool. Then add the calculated amount of vinegar essence. Avoid contact with the concentrate on the skin and especially on the mucous membranes of the eyes and mouth. But if, nevertheless, such a nuisance occurs, rinse the place of contact under a stream of cool running water. Store vinegar essence in a dark place out of the reach of children. Remember - it's an acid and if mishandled it can be harmful to your health.

Good day, dear readers! Today I am writing a short note on the topic: how to properly dilute 70 percent vinegar to get 9 percent. I have had vinegar essence 70% for a long time, today I decided to turn it into ordinary table vinegar 9%.

Now is the time for home preparations, many housewives actively use vinegar for preservation, and at this moment they may also have a question: how to make vinegar of the desired strength from the essence. Vinegar, in addition to cooking, is also used as a disinfectant, they are even treated (traditional medicine).

Vinegar is natural and synthetic. Natural vinegar, of course, is more expensive. But it can be prepared independently from fruits (for example, apples or grapes). Natural vinegar will contain alcohol. Some housewives sometimes get vinegar instead of wine when the fermentation technology is broken.

Synthetic vinegar is made from acetic acid chemically. This is a cheap option for home cooking. It is used for pickling food, preservation, added to salads, sauces and many other dishes.

Making 9 percent vinegar from 70 percent is very simple: you need to take 1 part 70% vinegar and 7 parts water. Stir vinegar with water - 9% vinegar is ready. For example, for 3 tablespoons of vinegar, you need to take 21 tablespoons of water.

Just make sure that acetic acid does not get on the skin. And you can even put on a gauze bandage, because the smell of the essence is sharp.

How to make vinegar 3%, 4%, 5%, 6%, 9%, etc. from vinegar essence

People have been using vinegar for a long time, using it, in the vast majority, in cooking. This spice is colorless, but, in some cases, it is slightly colored. The recipes of the cuisine of different countries are quite peculiar, but not a single cook, not a single housewife can do without vinegar. The food industry produces vinegar of various concentrations, but if one dish requires a concentrated 70%, then for others only 9%, or even a lower concentration. Vinegar is produced from ethyl alcohol, and not a single preservation, not a single marinade can do without it.

How to dilute vinegar 70% to 9%

Since 70% vinegar, or rather the essence, and this is the most convenient form of its release and home storage, consists of acetic acid and water, then you need to bring the solution to 9% with ordinary boiled water. Since the essence is produced in a glass container, it must also be diluted in a glass container, since a strong essence can corrode plastic. First, water is poured into the container, and then essence is added. In order for such an operation to take as little time as possible, in order to dilute 70% vinegar to 9%, it is necessary to dissolve one tablespoon of vinegar in 7 parts of water.

How to dilute 70% vinegar to the required concentration

There are verified proportions in order to get vinegar of the required concentration from the essence, because it is used not only in food, but for many other purposes. There is a table in which the proportions are tied to the capacity of an ordinary tablespoon. So, to obtain the desired concentration, it is necessary to add to one tablespoon of 70% vinegar:

• 22.5 Art. spoons - you get 3% vinegar;
• 17 art. spoons - 4% vinegar;
• 13 art. spoons - 5%;
• 11 art. spoons - 6%;
• 9 st. spoons - 7%;
• 6 art. spoons - 8%;
• 7 art. spoons - 9%;
• 6 art. spoons - 10%;
• 1.5 hundred. spoons - 30%.

There is another option, how to dilute 70% vinegar to 9%. It has been experimentally established that an ordinary faceted glass contains 17 tablespoons of water. Therefore, to obtain a 9% solution, you need to pour 2 tablespoons of 70% vinegar into one faceted glass.

How to dilute 9% vinegar to 6%

There are situations when there is 9% concentration of table vinegar in the house, and only 6% is required according to the recipe. Mathematical calculation formulas are not required here. You just need to add one part of water to two parts of 9% vinegar. The result is 6% vinegar.

The use of vinegar of different concentrations

Quite often, diluted vinegar is also used in home medicine. Compresses with vinegar bring down the temperature well. To use this folk remedy, you need vinegar of 6% concentration.

The end of summer and early autumn for all hostesses is a troublesome time. This is the time of preparations for the winter - salting, canning, boiling. In general, worries are full of mouths. And often this happens when, in the middle of the canning process, it suddenly turns out that there is not a drop of vinegar in the house. It doesn't matter, in this case there is a more thrifty neighbor who will always come to the rescue. Only bad luck - a neighbor turned out to have a 70% vinegar essence, but it will not work for conservation. There is only one way out - to dilute. Today we will tell you how to dilute acetic acid from 70 to 9 percent and not disrupt the harvesting of stocks.

Product types

The simplest answer to the question: "Where does the vinegar come from?" - "From the shop". But let's broaden our horizons a bit today. Each of us can recall a case when an open bottle of wine or beer, left unfinished, turned sour after a while. In the process of souring or fermentation, acetic acid is formed.

By fermentation, only natural food vinegar is obtained. To do this, fermented alcohol-containing liquids are distilled and concentrated vinegar essence is obtained, which subsequently ends up on store shelves.

How to dilute vinegar essence to 9% vinegar, we will tell later, but now a little about the types of this product. Today, several types of food vinegar are used for culinary purposes:

• Alcohol - a natural product without aftertaste. It is obtained from an aqueous solution of ethyl alcohol.
• Rice - a product based on fermented rice or rice wine. It is indispensable as a fragrant seasoning.
• Balsamic - a natural product with a sweet smell, dark color with a thick consistency.
• Fruit - an excellent seasoning for vegetable salads and dumplings. Apple cider vinegar has gained its popularity as a healing agent.
• Flavored - a product obtained on the basis of alcohol vinegar by adding spicy and fragrant herbs.
• Malt - made on the basis of barley malt. Accentuates the taste of ready-made dishes and gives them astringency.
• Sherry - made on the basis of wine must from Muscatel or Palomino grapes.
• Synthetic - it is extracted from sawdust or in the production of mineral fertilizers from natural gas. It has a pronounced chemical taste and smell. Differs in low-cost production. It hits the shelves of stores with the inscription "Canteen". The main difference from natural vinegar is the high content of toxic and carcinogenic substances, but it captivates with its cheapness.

Like all ingenious things, vinegar was obtained quite by accident: many centuries ago, a negligent housewife forgot about a jug of wine .... When she remembered it, the wine had already received a second birth, turning into vinegar.

Acetic acid is the result of the activity of bacteria that process sugar from fruit and berry juices, activating fermentation processes. By pure chance, humanity has become the owner of a wonderful seasoning, fragrant and piquant, like sunny countries in which the vine grows - the progenitor of vinegar.

Numerous supermarkets offer the buyer several types of acetic acid.

Home Savings - Which Vinegar to Choose?

When choosing a salad dressing, the issue is resolved automatically - of course, only natural! But when using the product for domestic purposes, it makes no sense to use expensive aromatic acid to clean the oven or hood from fat. For this, there is an economical vinegar essence, which is diluted with water at the right concentration. For rinsing hair in home cosmetology, it is quite possible to use 70% vinegar diluted to 6%. Any hostess in the house always has expensive natural vinegar for cooking, and budgetary vinegar essence for other needs. In household chores, it is very often necessary to 6% vinegar, which can always be made from an inexpensive concentrate available in the house.

Where is 6% vinegar used?

This concentration is most often used for home preparations for the winter. This is the optimal acidity for preserving hermetically sealed pickles, salads, mushrooms and soup dressings. To pay off baking soda when making homemade cakes both in the oven and in the bread machine, it is also better to use 6% vinegar, which can be made from 9%, Can i dilute 70% to 6%- depending on what is in the house.

How to get a 6% solution?

The ideal proportion can be obtained in two ways, based on the availability of products in the house. The process is simple, but requires attention and caution.

To vinegar 9% convert to 6%, the basis is vinegar, which is diluted with water. To obtain 6% vinegar from 70% essence, water is taken as the basis, to which 1 part of the essence is added. These parameters must not be confused, so as not to get an undesirable result.

ADVICE!
Acetic acid can only be diluted with boiled water at room temperature, as too cold or hot water can provoke a chemical reaction.

Precautionary measures

For getting 6% vinegar from 70% You need to take care of your safety and the safety of your loved ones. Vinegar essence should be stored:

• in places inaccessible to children;
• only in original packaging with appropriate warnings;

When diluting the essence to make from 70 percent 6% vinegar:

• gloves must be used;
• inhalation of acetic concentrated vapors is unacceptable;
• the order of infusion is only the essence into the water, but not vice versa!

Use of various solutions

A cure for many diseases, a unique seasoning, a miracle helper in the kitchen - that's all it is, vinegar! It is used in many different concentrations, each of which opens up in a new way the unlimited possibilities of an irreplaceable remedy that came to us from time immemorial, thanks to a negligent hostess. For our readers, the table of dilution of vinegar essence, depending on its use, will not be superfluous.

The magical rebirth of wine in various concentrations will give cleanliness to your home, a delicious dinner to your loved ones, and beauty and health to the mistress of the house!

Acetic acid 70% is called essence and is used to clean pipes, tiles, glass in the shower, as well as for any general cleaning of the premises for disinfection. To do this, it is applied to the surface for 3-7 minutes, and then removed with plenty of water.

But if it is bought as a substitute for household chemicals, this does not mean that it cannot be used in cooking. To do this, you need to know how to dilute the essence to 9% vinegar and a specially designed table can help with this.

Acetic essence refers to compositions from 30% to 70%, made by distillation of fermented juices, wine or a specially developed product in a chemical laboratory. The percentage of acetic acid itself is calculated based on how many liters of distilled water it was diluted. In the future, following a simple table, you can understand how to dilute it to 9%. If the essence first appeared in the house, it is important to carefully study the features of its use:

1. When working with the composition, it is imperative to use thick gloves with high sleeves. In case of contact with the skin, there is a high probability of burns of various degrees. Even if this happens, you need to wash your hands or other parts of the body with plain running water.
2. The use of the essence inside causes a severe burn of the mucous membrane of the digestive organs. Drinking 50 ml of undiluted liquid can be fatal. Therefore, you can not leave the essence in places accessible to children and pets.
3. The strong smell of acetic acid 70% causes slight dizziness, so following the table explaining how to dilute it to 9% vinegar, you need to take precautions. The dilution procedure with water should be carried out in a well-ventilated area and keep children and animals out of it. It is also important to treat surfaces with essence only in those rooms where an air circulation system is established.
4. It is important to mark liquid containers with self-made labels or a marker if the factory packaging is damaged. Otherwise, you can confuse and use the wrong acid concentrate.

If there is a desire to replace the usual Domestos or bleach with essence, it is important to use a gauze bandage or a respirator so as not to inhale the pungent odor.

Types and calories of acetic acid

Known for its widespread use in cooking and everyday life, the acid is made by fermenting food. Depending on what vinegar is made of, it has different names and calorie content:

• rice - 54 kcal;
• apple 3% (11 kcal), 6% (14 kcal);
• table 9% - 32 kcal;
• balsamic - 88 kcal;
• white wine - 14 kcal.

Vinegar contains a small amount of useful substances such as iron, potassium and, zinc and copper, selenium and phosphorus. At the same time, it is recommended to use it inside only as one of the ingredients in the composition of dishes, and not in its pure form. The latter is extremely dangerous to health. The essence is used for wiping the feet at high temperatures and is considered a very effective antipyretic.

The Importance of Using the Right Concentration

A table with information on how to dilute acetic acid from 70% to 9% vinegar is being developed for a reason. The fact is that if you prepare a marinade based on undiluted essence, it is able to dissolve vegetables and other ingredients into gruel.

If the recipe indicates 3% or more vinegar, you need to use it. If the proportions are not observed, you can easily spoil the dish, even if other ingredients are added correctly and the cooking technology is followed.

Table for dilution with water

It is important to consider that 70% acetic acid is very concentrated, so when figuring out how to dilute it to 9% vinegar according to the table, you need to follow safety rules. It is necessary to dilute the liquid exclusively in glass containers, pouring water into it first, and then adding the essence. The ratios are as follows:

If you want to get an acid of a different concentration, for example, for spraying plants, you can independently calculate the proportions using special formulas:

1. You can multiply the desired concentration of acid by the required volume of liquid and divide by the concentration of essence available. For example, you need to get a glass (200 ml) of 25% vinegar. Using a calculator, we calculate: 200*25/70=71.43. That is, these 71.43 ml of essence must be diluted by adding almost 130 ml of water to get a glass of liquid.
2. If the final volume is not so important, you can go from the opposite, calculating how much water is needed to dilute the essence. In this case, you no longer have to measure the liquid so accurately. It is necessary to multiply the concentration of vinegar available by its volume and divide by the desired percentage of acid content. For example, there is a tablespoon of essence (20 ml), but you need to get a 15% solution. To do this, you will need: 70 * 20 / 15 \u003d 93.3 ml of water, which can be safely rounded up to 100 ml (half a glass).

The best way to measure is to use measuring cups. But if they are not at hand, you can always measure the volume of liquid with improvised means:

• teaspoon - 5 ml;
• a tablespoon - 15-20 ml;
• a glass - 50-100 ml;
• Soviet faceted glass - 200 ml;
• cup - 250-330 ml.

Extreme accuracy is most often not required, so the final result of the calculations can always be rounded for convenience.

Vinegar is a well-known product that is very popular. Without it, it is impossible to make preparations for the winter or cook a delicious barbecue. Proportions play an important role here. If you do not follow them, you can become a victim of food poisoning. Today we'll talk about the 70 percent.

Types of vinegar

As a rule, there are several types of vinegar. Almost every housewife is familiar with them. By itself, vinegar is natural and synthetic. Natural, as you might guess, is made from natural plant fluids, which contain alcohol. It can be wine, herbal, fruit and berry, rice and apple. Natural vinegar is the best choice for kitchen solutions. Unfortunately, in Russia it is used quite rarely. Another type of vinegar is synthetic. It is considered normal. Its main component is acetic acid.

It is obtained during the implementation of chemical processing processes. This type is suitable for home and domestic needs, Russian culinary specialists quite often use synthetic vinegar in cooking. As a rule, it is used for pickling. Ideal for preparing excellent tender barbecue. Vinegar perfectly softens the meat and makes it tender and tasty. Now let's study how to make 9% from 70% vinegar.

A little about each

• - this is the merit of the French. It can be white wine or red. It gives dishes a refined and unforgettable taste, which could not be ignored - people have found wide application for the product. Usually they make marinades with it and season salads with it.
• - lighter and softer. To a greater extent, Americans prefer it. They use this product for fish broths, chicken dishes and apple compotes.
• is a product mainly used in Japanese cuisine. The Japanese prepare this type of vinegar and use it in rice dishes. In particular, they are used for making sushi and rolls. The recipe for this product is quite simple, any novice cook, and just an amateur, can implement it.

table vinegar

Table vinegar is the most common type. It is they who are mainly used by Russian housewives. It is added to salads, mustard, gravy, meat dishes. It has a slightly sour and pungent taste. There are 6% and 9%. In addition, it is quite easy to make 9% of 70% vinegar, the main thing is to observe all proportions. The smell of this product is very strong.

How to cook

How to make 9% from 70% vinegar? Now we will tell you this small and simple recipe. When working with acetic acid, try not to inhale the outgoing odor once again - it is very sharp. Be careful - it is important to observe all proportions. Otherwise, you will have to start all over from the beginning.

You also need to remember the safety rules. It is necessary to store such a corrosive, burning liquid only in a glass container. Make sure that the solution does not come into contact with the skin - in case of contact, immediately rinse the area with water. It is best to perform all manipulations with vinegar with gloves and a gauze bandage - this will protect the respiratory tract and skin.

If you are well prepared, let's get started. So, how to make 9% from 70% vinegar? All you need is water and 70% vinegar essence. In order to prepare table vinegar used in marinades and preservation, you need to mix 7 tablespoons of water with 1 tablespoon of essence. Make sure that the second component does not overflow - it is very important that all proportions are preserved. With the help of such mixing, you will get the desired consistency. Here's how to make 9% from 70% vinegar. Good luck in cooking!