How to make 6% vinegar at home? This question interests many housewives who have decided to prepare some delicious and fluffy baked goods or prepare spicy marinades for the winter. After all, it is the mentioned ingredient that is actively used to extinguish baking soda, the spiciness of homemade pickles, as well as various salads, etc.
As for the synthetic product, it is obtained through chemical processes. The main component of such vinegar is acid.
Of course, it is better to use a natural ingredient when cooking. But for household needs (disinfection, cleaning various devices, removing stains, etc.) you can also use synthetic.
6% vinegar: what is it used for?
We will tell you how to make 6% vinegar a little below. Now I would like to tell you about why this product can be useful.
Most often, this solution of vinegar essence is used in cooking. They are used to extinguish baking soda during the preparation of various homemade baked goods, added to marinades and others so that they retain their taste longer, and are also often used to create salads (for example, carrot, cabbage, etc.).
It should also be said that 6% vinegar is often used to marinate meat for barbecue or barbecue. This is what allows you to make very tasty and spicy dishes from various products.
Details on how to make 6 table vinegar
There are a lot of mathematical formulas, using which you can quickly and easily calculate the amount of drinking water that needs to be added to in order to obtain the desired concentration (in in this case 6%). However, not every housewife will express a desire to arm herself with a calculator and calculate the necessary proportions on her own. In this regard, we offer you already calculated parts that should be used to obtain the required seasoning.
Proportions for obtaining 6% vinegar
So, how to make 6 percent vinegar? To do this, it is necessary to take the initial raw material in the form of 70%. It should be noted that this particular product is the most economical. If you use it to make the right strength of vinegar, one small bottle can last you for many, many months.
So, if you have such an essence in stock, but you don’t know how to make 6% from 70% vinegar, then we’ll tell you about it right now.
To obtain a less concentrated table seasoning, you will need a measuring unit. We decided to use a tablespoon. Having filled it with essence, you need to pour the acid into a ceramic bowl, and then add 11 of the same spoons of ordinary drinking water to it (cooled boiling water can be used). As a result of mixing these liquids, you will get the 6% vinegar you need.
How else can you dilute 70% essence?
It should be noted that the presented essence can be diluted not only to 6% strength. So, by observing special proportions, it is easy to obtain the following concentrations from it:
- by adding 1.5 parts of cooled boiling water you can get 30% table vinegar;
- adding 6 parts of cooled boiling water - 10% table vinegar;
- adding 7 parts of cooled boiling water - 9% table vinegar;
- adding 8 parts of cooled boiling water - 8% table vinegar;
- adding 9 parts of cooled boiling water - 7% table vinegar;
- adding 13 parts of cooled boiling water - 5% table vinegar;
- adding 17 parts of cooled boiling water - 4% - table vinegar;
- adding 22.5 parts of cooled boiling water - 3% table vinegar.
Making 6% table vinegar from 9%
We talked above about how to properly dilute 70% essence to obtain the desired seasoning concentration. But what to do if you don’t have such a product in your kitchen? Then we recommend making 6% from 9% vinegar. How to implement the idea? We will tell you about this right now.
So, we need:
- glass containers;
- measuring cup;
- 9% table vinegar;
- drinking water (cooled boiling water).
Breeding process
Diluting 9% to 6% concentration is much easier and simpler than making the necessary solution from the essence. To do this, you only need to add 30% ordinary water or cooled boiling water to the starting raw material.
So, if you have one liter of 9% table vinegar available, then you should simply add about 300 ml of clean drinking liquid to it. If you do not need such a large amount of strong seasoning, then the scale can be reduced. For example, add 30 ml of plain water to 100 ml of 9% table vinegar. But to make the correct concentration, you should definitely use a measuring cup.
In marinade recipes, a component such as table vinegar is often found. There are various types of vinegar available for sale, depending on their strength, or vinegar essence. Find out how to make 9% vinegar if you happen to have a stronger or weaker product at home.
Vinegar is obtained by souring fruit juices and various wines. Synthetic 9 percent vinegar is also widely used.
There are many varieties of natural vinegar. They all differ not only in origin, but also in strength.
In order not to spoil the dish and avoid getting burned in any case, follow the rules for diluting acetic acid, because its strength is usually 70%.
Before diluting vinegar, study the safety rules:
- Dilute the essence with cold drinking water.
- Do not eat or drink anything during the breeding process. If acid gets on your mucous membranes, rinse immediately with running water.
- Use only measuring cups and spoons to correctly take the required amount of food, and not the tablespoons, dessert spoons or teaspoons you have. This way you definitely won’t go wrong with the proportion.
- Remember that vinegar and essence evaporate very quickly in air. That is why, after completing the work, tightly seal the containers in which they will be stored and put them in a dark place.
How to make 9 percent vinegar? Use a mathematical formula. It will be useful to you if the essence turns out to be not 70, but 30 percent, or if you need to make not 9, but 6 percent vinegar.
The proportion looks like this:
Based on this formula, we will calculate how to prepare 9 percent vinegar.
Dilute 1 tbsp. l. essences 7th century. l. water, and you will get table vinegar of a given strength.
To replace 9% vinegar with essence in a recipe, use the following calculation:
8 parts vinegar (9%) = 1 part essence (70%) + 7 parts water.
For example, if the recipe says that you need 40 ml of table vinegar with a strength of 9%, then calculate like this: 40 ml = 8 x 5 = 5 ml of acid + 35 ml of water.
Don’t be upset if the recipe calls for table vinegar, but you only have essence at home. Try to calculate how to dilute acetic acid with water to make vinegar. Don't forget about safety precautions!
It is difficult to do without such a familiar and simple additive when preparing various dishes - vinegar. It happens that you have run out of regular vinegar, but you have a bottle of vinegar essence at home. How to make vinegar 9% from essence?
How to make vinegar 9%
It would seem that everything is extremely simple: you need to mix a small amount of water and essence to get a solution of the desired consistency. But here you need to take into account that the density of the concentrated solution is not the same as the density of water. Therefore, you cannot do without knowledge.
A simple way to dilute essence:
- you have a concentrated solution of 70%. You need to get vinegar with a strength of 9%;
- To do this, you need to prepare water and a suitable container for storing the finished product;
- take 7 parts water. For example, 7 large spoons. Pour into a jar;
- add 1 part of vinegar essence to the water - 1 tablespoon;
- or this way: take 2 tablespoons of essence and dilute with 14 tablespoons of water. You get the same 9% bite, only in larger quantities.
If you need to get 9% vinegar from essences of different concentrations
In the case where the vinegar essence is of different strengths, then the formula for preparing classic table or food vinegar will differ from the standard method.
Vinegar essence is available for sale in strengths of 30, 70 and 80%.
How to prepare 9% vinegar:
- A weakly concentrated essence (30%) is diluted as follows: take 2 parts of water - say 1 liter, add 500 ml of essence.
- If the initial strength of the essence is 70%, then you need to take the same 7 parts of liquid as described above, add 1 spoon of concentrated solution.
- In the case when the concentration of vinegar essence is 80%, you need to take 8 parts water and 1 part essence.
How to quickly dilute vinegar essence to obtain 9% vinegar
To save time and quickly dilute the essence, you need to use a regular faceted glass. It has already been verified that this container holds 11 large spoons of water, which means that in order to dilute 70% vinegar essence, you need to add only 2 tablespoons of concentrated solution to a glass of water.
How to work with a measuring table
It is not known what strength vinegar will be needed for preparing various dishes, so it is advisable to have a bottle of vinegar essence at home in order to obtain vinegar of the required strength in each specific case.
There is a measuring table for diluting 70% vinegar essence:
- to get a weakly concentrated solution of vinegar - 3%, you need to dilute 1 tablespoon with water, in the amount of 22 and a half tablespoons;
- to obtain a 4% vinegar solution you will need 17 tablespoons of water;
- 6, 7, 8 and 9% vinegar are diluted with: 11, 9, 8 and 7 tablespoons of ordinary water;
- to obtain a more concentrated solution of 10%, you need to add 6 tablespoons of water, and to obtain a 30% solution of vinegar, add only 1.5 tablespoons of water.
Concentrated 30% vinegar is used not for cooking, but in everyday life, if you need to quickly remove rust or get rid of scale.
When diluting acetic acid, you must follow safety rules: do not inhale the vapors, do not allow the acid to come into contact with the skin.
Now you know how to dilute vinegar essence to get 9% vinegar for preparing various dishes. Follow the measure and then your dishes will not only be tasty, but also healthy.
How to dilute acetic acid
How to dilute acetic acid.
Required concentration. Initial concentration.
...................30% ......................70%
3% -..................10 parts water / ......22.5 parts water
4% -...................7 parts water / .......17 parts water
5% -...................6 parts water / .......13 parts water
6% -...................5 parts water / .......11 parts water
7% -.........................4 parts water / .......9 parts water
8% -.........................3.5 parts water / ........8 parts water
9% -.........................3 parts water / ........7 parts water
10% -........................2.5 parts water / .......6 parts water
thirty% - ............................................... ./ ....... 1.5 parts water
The vertical columns indicate how many parts of water to add to 1 part of vinegar at the original strength to get the desired strength. For example, you need a 5% solution, then to 1 tbsp. Add 13 tbsp 70% vinegar. water. If you have 30% vinegar, then you will need 6 tbsp of water. And yet, it was experimentally found that in a faceted glass (specially for one day of culinary needs) - 14 tbsp. water, which means to get 9% vinegar, you need to add 2 tbsp 70%.
Recipes often contain solutions of acetic acid of various concentrations: 70% (acetic essence), 30%, 9% (table) and 5%.
Recently, natural vinegars have become very popular: wine, apple, balsamic, rice, malt. They have richer flavor and nutritional value than regular spirit vinegar. Their concentration may vary, usually 3-6% vinegars.
Wandering through the vastness of culinary recipes, I often racked my brains over the question of using the right amount of vinegar of the right concentration when preparing the next dish. After all, one recipe states: 5%, the second - 6%, the third - 9%, and then there’s acetic acid... As usual, the Internet saved me. I am posting the results of my searches here - maybe someone else will find it useful during the harvesting season!
So, if you don't have the strength of vinegar indicated in the recipe, but have other vinegar, use this table to recalculate. Below are specific examples that explain how to use the table.
Here are two specific examples of recalculation:
Let's derive the formula for recalculation: Required amount (in grams) = initial amount in grams × initial concentration ÷ by the desired concentration. For convenience, we use concentration in whole numbers (9 instead of 0.09 or 70 instead of 0.7)
In many recipes you can simply substitute 3 tbsp. 9% for 5 tbsp. 5% if the amount of acetic acid is important, but not the liquid (for example, in a salad). If it is important to use an equal amount of liquid (for example in marinades), then you need to add or reduce water. For example, if we change 9% to 5% vinegar, we need to add 2 tbsp. water: 5 tbsp 5% vinegar = 3 tbsp. 9% vinegar + 2 tablespoons (water). Or vice versa - if we change weaker vinegar (5%) to stronger (9%), then we need to reduce 2 tbsp. water (if possible according to the recipe).
The next method of recalculation
1. Conversion formulas
K = C out / C tr
V claim = K * V ref
Where K is the coefficient,
V isq - the required amount of vinegar,
V out - initial amount of vinegar,
C tr - required concentration,
C ref - initial concentration.
Example
How to dilute 70% vinegar to 3%?
K = 70 / 3 = 23
Thus, in order to make 3% from 70% vinegar, you need to dilute 1 part vinegar with 22 parts water.
Let's change the task.
We do not have abstract parts, but concrete milliliters.
You need to convert 5 ml of 70% vinegar to 3%.
We take the resulting coefficient of 23 and multiply it by 5.
We get 23 * 5 = 115 ml.
5 ml 70% = 115 ml 3%
2. Conversion table.
|
Required concentration |
Original concentration 80% |
Original concentration 70% |
Original concentration 30% |
| 3% |
26,5 (1 part 80% + 25.5 parts water) |
23 (1 part 70% + 22 parts water) |
10 (1 part 30% + 9 parts water) |
| 5% |
16 (1 hour 80% + 15 hours water) |
14 (1 hour 70% + 13 hours water) |
6 (1 hour 30% + 5 hours water) |
| 6% |
13 (1 hour 80% + 12 hours water) |
11,5 (1 hour 70% + 10.5 hours water) |
5 (1 hour 30% + 4 hours water) |
| 9% |
9 (1 hour 80% + 8 hours water) |
8 (1 hour 70% + 7 hours water) |
3 (1 hour 30% + 2 hours water) |
| 10% |
8 (1 hour 80% + 7 hours water) |
7 (1 hour 70% + 6 hours water) |
4 (1 hour 30% + 2.5 hours water) |
| 30% |
2,5 (1 hour 80% + 1.5 hours water) |
2 (1 hour 70% + 1 hour water) |
— |
Examples (how to use the table)
1. If the recipe calls for 1 teaspoon of 70% vinegar, but you only have 6%.
This means you need to take 11.5 teaspoons of your 6% vinegar.
2. If you have 70% acetic acid, and you need to get 6% vinegar.
Take 1 part acid and add 10.5 parts water.
Let's say the recipe says to use 15 ml of 70% vinegar essence and 2 liters of water, and you want to use the 5% apple cider vinegar you have. It is clear that since the concentration of apple cider vinegar is 14 times less than in the essence (since 70 = 5x14), you will need to take about 14 times more of it (15x14 = 210 ml, i.e. a little more than a glass), while reducing the amount of water intended for diluting the essence by about a glass (since along with vinegar you add about an additional glass of water to the marinade mixture).
In recipes, especially when canning, 9% vinegar is most often indicated.
Let's take it 12 ml acetic acid and simply add water to 100 ml. Makes 100 ml 9% vinegar
To obtain 100 ml vinegar of the required percentage you need to take:
- 36 ml essences (70%) to get 25%
(i.e. add 64 ml of distilled water to 36 ml of the existing 70% essence - we get 100 ml of 25% vinegar)
- 71 ml essences to get 50%+ add 29 ml of water
- 14 ml essences to get 10%+ add 86 ml of water.
Note!
Be careful when working with acetic acid! If acid comes into contact with your skin, wash it immediately with large quantities cool water.
Vinegar vapors are also poisonous, so in order to avoid burns to the mucous membrane of the respiratory tract, inhaling them is prohibited.
Based on materials from allrecipes.ru, www.good-cook.ru, forum.say7.info
Good day, dear readers! Today I’m writing a short note on the topic: how to properly dilute 70 percent vinegar to make 9 percent. I have had vinegar essence 70% for a long time, so today I decided to turn it into regular table vinegar 9%.
Now is the time for homemade preparations, many housewives actively use vinegar for preservation, and at this moment they may also have a question: how to make vinegar of the required strength from the essence. In addition to cooking, vinegar is also used as a disinfectant and is even used for treatment (traditional medicine).
Vinegar can be natural or synthetic. Natural vinegar, naturally, is more expensive. But you can prepare it yourself from fruits (for example, apples or grapes). Natural vinegar will contain alcohol. Some housewives sometimes end up with 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 foods, canning, and 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. Mix vinegar with water - 9% vinegar is ready. For example, for 3 tablespoons of vinegar you need to take 21 tablespoons of water.
Just be careful not to get acetic acid on your skin. And you can even put on a gauze bandage, because the smell of the essence is pungent.
How to make vinegar 3%, 4%, 5%, 6%, 9%, etc. from vinegar essence.
| Calculation for 1 tbsp. spoon of vinegar 70% | |
| what % of vinegar will we get? | how much water should be added to the essence |
| 3% vinegar | 22.5 tbsp. l. water |
| 4% vinegar | 17th century l. water |
| 5% vinegar | 13th century l. water |
| 6% vinegar | 11th century l. water |
| 7% vinegar | 9 tbsp. l. water |
| 8% vinegar | 8 tbsp. l. water |
| 9% vinegar | 7 tbsp. l. water |
| 10% vinegar | 6 tbsp. l. water |
| 30% vinegar | 1.5 tbsp. l. water |
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