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Does anyone know of a less acidic vinegar but not apple or rice?

post #1 of 7
Thread Starter 

I have a great B-B-Q sauce recipe from my Dad but the vinegar,white distilled, is getting to be a little strong

post #2 of 7

Particular reason why no rice- or apple cider vinegar?

 

About the only thing you can do is dilute the distilled white with some water, white wine, or, perhaps, beer. I just checked all my vinegars, and, with the exception of the rice vinegar, they're all either 5% or 6%. The rice vinegar has been factory diluted to 4.2%.

 

Alternatively, any reason you can't up the sweetening agents to cut the acid taste?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 7

If you like the taste (or lack of it) of distilled vinegar, just cut the vinegar with water to whatever level of acidity you enjoy.  As a matter of fact, distilled vinegar is nothing but acetic acid diluted with water anyway.

 

If you want to sound like a professional chef, don't say "water," say "profit."

 

BDL

post #4 of 7

BDL is right on   If wine vin ,you could cut with red wine. Apple cider vin with a bit apple juice , white vin  water, rice vin water and on and on > Most distilled vi is reduced with water to 5% acidity already.Some store brands less,  some more.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 7

persimmon also can be made into vinegar,it is an ancient way in the east.

post #6 of 7

Many things can be made into vinegar; watermelon, for instance, is an old southern way. What's at issue here is the percentage of acetic acid.

 

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #7 of 7

I have just finished a Lemon Basil (Honey & Herb infused) Vinegar that had an acidity level of 4%.  It was very mild, slightly sweet, made by Melfor (Distributed by Viola Consulting LLC ,Fleetwood PA  tel. 800-334-6326). This is a french company.  Their website is www.melfor.com.  I'm not seeing that this particular one is available on their website.  Please let me know if you are able to find this or similar varieties/acid levels.

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