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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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14-01-2006, 04:21 AM
posted to rec.food.preserving
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Vinegar strength
The vinegars available at the local shop (I am out in the bush) do not have
the strength mentioned on the label. Now if I had the gear I would take a sample, do a standard dilution and titrate against a standardised base solution using the appropriate indicator for a weak acid and strong base. Or I could spend time at long distance rates trying to get this datum from each manufacturer. Is there any simple way to test the strength of vinegar? David 
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14-01-2006, 05:11 AM
posted to rec.food.preserving
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Vinegar strength
David Hare-Scott wrote:
The vinegars available at the local shop (I am out in the bush) do not have the strength mentioned on the label. Now if I had the gear I would take a sample, do a standard dilution and titrate against a standardised base solution using the appropriate indicator for a weak acid and strong base. Or I could spend time at long distance rates trying to get this datum from each manufacturer. Is there any simple way to test the strength of vinegar? David I don't know of any. My personal experience is strong vinegar makes me scrunch up my face. The seasoned rice vinegar I use in salad is not that bad. The long distance is good expense. Send a letter? an email? Edrena
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