what is vinegar made from? Is it a substance in it's own right or is it made from something?

Answer 1

It's mostly acetic acid (after water), which is a substance in it's own right. It also has vitamins and minerals, too. Vinegar sold in the U.S. is most commonly 5% to 5.25% acetic acid.

For lots more information on vinegar, I'd highly reccomend this site:
http://www.versatilevinegar.org/faqs.html
It has general info. on vinegar such as what it is, but it also has cleaning tips, recipes, and more.

Answer 2

How to Make Vinegar

Making vinegar is so easy it can be done by accident. We could even say that most of it is made without our cooperation or awareness. Making good vinegar, consistantly, is another story. That requires a little effort. But the effort pays well.

Vinegar can be made from almost anything which contains sugar or starch. It is made from many different things; fruits, grains, roots even wood.

It can be made directly from sugar but is best made by first converting the sugar into alcohol and then turning the alcohol into vinegar. The conversion from starch is a little trickier, but the process shares a lot of similarities.

There are many ways to make vinegar and many of them are covered in our fun easy to read reference book on the subject. But for now let's stick to the very simplest way possible.

To make vinegar the simplest way you need to find yourself;

A container with a spout .(e.g. a sun tea jar) The spout is not mandatory but it sure makes things easier. The container should also have a wide mouth to let in air as well as a way to keep out flies. (Air is very important!) You will be visited by vinegar flies! They are my assistants. The container should be glass or stainless steel for best results. Aluminum and iron is definately out. Some plastics can work, some are dangerous because they react with vinegar. So, for now, I would skip plastics.

Some fresh fruit juice. (Even the frozen variey will do. But I would stay away from the bottled ones because they add chemicals to keep the juice from turning to vinegar. (See how easy it is to make vinegar.)

A starter culture. Notice I said "starter culture". Don't make a big deal about getting a "mother", it will probably ruin otherwise good vinegar. What you need are the bacteria which make vinegar. Check the home brew stores or pick up a bottle of unpasturized, unfiltered vinegar. I have had great success with Braggs Apple cider vinegar. The vinegar in the culture keeps out the other molds and bacteria until the vinegar bacteria have had a chance to take firm control of the juice.

A dark place. You could also paint your jar or cover it . The object is to keep out the light. Light will slow the vinegar production or even kill your culture.

A warm place. The precise temperature is not so critical but it does make a difference on how fast your vinegar is made. If you feel comfortable at that temperature, most likely the vinegar bacteria will be happy also.

OK, we have a vinegar culture, a container to put it in, some food for it and lot's of warm air available to it.

Pour about one quart of the starter into the container.

Pour about the same amount of juice into the container.

Put the mix into a warm dark place.

Keep checking it until it is as strong as you like it or it seems to be losing strength.

Bottle it in small bottles.

Leave it for at least six months before using. (You could use it right away but, this will make it smoother)

Once you have got the hang of it, you might want to try making some real special vinegar.

Answer 3

Vinegar is a chemical called acetic acid with the chemical formula C2H4O2. Hence it is made from 2 carbon atoms, 4 hydrogen atoms and 2 oxygen atoms. I don't think we can get any more basic than that.

Different vinegars like red or white wine vinegar will have slightly different flavours and even colours because they will not be PURE acetic acid, but will have some flavours/elements from the red or white wine respectively from which they were extracted.

Hope this answers your question!

Bye x

Answer 4

All vinegars are acetic acid, and vinegar can be made from any substance that can be fermented.......look in any higher end grocery store and your choices are abundantly clear. It isn't so much a "substance" in it's own right, but a substance that will occur naturally because of it's ability to ferment.

Answer 5

Vinegar is a versatile liquid that results from the fermentation of ethanol. The key ingredient of vinegar is acetic acid, which gives it an acidic taste. While there may be additions of other kinds of acid like tartaric acid and citric acid, the typical pH of vinegar ranges anywhere from 2 to 3.5, although the store-bought kind usually measures 2.4.

http://www.wisegeek.com/what-is-vinegar.htm

Answer 6

There are various types of vinegar.. The best is malt vinegar which is made by fermenting malt... Manufactured vinegar is acetic acid.. There are varoius regional and national types, including white vinegar . There is also a type of vinegar made from wine.

Answer 7

Vinegar is made from wine, cider etc, by a secondary fermentation.

Answer 8

here in the philippines we have so many kinds of vinegar..there is made out of sugar cane juice and fermented it ... there is also made out of coconut juice.we make them the natural way by fermenting...thank you.

Answer 9

Its not I think its made form some kind of oil or acid

Answer 10

it's the chemical compound acetic acid