I would suggest dilute chlorine bleach (5.25% concentration) diluted at a ratio of 1 Tbsp of 5.25% sodium hypochlorite bleach to 1 gallon of water. Hi, there are no serious chemical hazards of vinegar that weak though you still wouldn’t want it in your eyes. Gloves and eye protection are required in even small amounts. Acidity measures the amount of acid in a solution. Only use for basic cooking and salad dressings. Tychem QC) like below and a respirator are required. Of course, only use vinegar you feel is safe for consumption. The exception is Pedro Ximenez or Moscatel which can be a minimum of 6%. You may unsubscribe at any time. Acidity should not be confused with pH. Acidity, on the other hand, is a little more difficult to measure requiring more specialist equipment. I am interested if there is any particular reason for this at all? It is produced in the Spanish province of Cádiz and inside the triangular area between the city of Jerez de la Frontera and towns of Sanlúcar de Barrameda and El Puerto de Santa María, known as the "sherry triangle". There’s also glacial acetic acid (100%), which is used in laboratories (use proper gloves, clothing, eye, face protection). 15% The mid-level of high strength vinegar. I’ve been using it by diluting to a lower percentage for such things as pickling herring, which calls for 12% vinegar. Hi Reginald, thank you very much for all the work you put into this site and your vinegar. Do not spray metals or limestone as they will rust and corrode rather quickly. I want to use this to kill weeds. Only open or pour these vinegars in areas with good ventilation. They are good weed killers though undiluted but again have personal protection equipment on. Red wine vinegar for example can range from 6 – 8% acidity from different producers. That acidity level (if you are sure that 2.5% is accurate) is high enough to prevent bacterial growth (except vinegar bacteria) and shouldn’t cause a problem in consumption. I was confused as i thought that such strong vinegars would have much more safety warnings on them. If it is food vinegar, it is almost certainly 12% meaning 12 grams per 100 mL H20. how to measure acidity and how it is different from pH, comparing the acidity of Coca-Cola and vinegar, Making white distilled (spirit/alcohol) vinegar at home. I have an old recipe for a current or blackberry cordial that calls for weak vinegar. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Never buy any vinegar (defined as vinegar) less than 4% acidity. Everything I see in the stores in Sweden is 24%. Good for use in canning if you are using good canning practices. Only vinegar in fermentation should be this weak. Finally my actual question: Is there ANYTHING that I can do to the 4% to make it 5%? Surig Essig Essenz 25% vinegar. Kombucha and other fermented foods don’t apply since they are not vinegar and are not defined the same way. The key is scaling back but... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Is there any reason why Rice Vinegar always has a much lower acidity than other types of Vinegar do? If the term “acidity” and a percentage are used, it is calculated the same globally. EU acidity and US acidity are the same. Would this be certain recipes that involve cooking the vinegar which perhaps would make it safer to consume? 6-7% acidity Most wine and balsamic vinegars fall in this range. There is the Surig Essig Essenz (as you already mentioned on this post) from Germany with 25% Acidity and there is the Perstorp Attika (another one that seems to be similar) from Sweden with 24% Acidity in it. It should be noted that homemade vinegar is not good for preserving as you do not know the acid content. If a recipe calls for normal vinegar, use only 1/5 the amount recommended for these high strength vinegars. We have talked about acidity a bit on this blog, from how to measure acidity and how it is different from pH to comparing the acidity of Coca-Cola and vinegar. The use of vinegars for food and medicinal purposes is mentioned in the bible. Gloves should be latex or nitrile and eye protection should be chemistry lab type goggles, not plastic impact safety glasses. Is European acidic percentage calculated differently than domestic vinegar? What type of mold and do you just want to kill mold or deactivate spores as well? If you don’t have a titration setup many wine labs like Eastern Wine Labs or Cornell will test it for about $15. If that helps to determine what “weak” vinegar means.