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Recipe calls for white vinegar

Can I use white wine vinegar diluted to 5 % acidity?

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Usually wine vinegar has less acidity, so diluting would be counter-productive. What are you making? Please provide a recipe. – SAJ14SAJ Nov 25 '13 at 6:01
@SAJ14SAJ She probably means it says on the label that it's diluted to 5%. That's commonly seen. – Jolenealaska Nov 25 '13 at 6:43
Yeah, usually that would be OK, what are you making? - Come to think of it I can't think of any application where it wouldn't be OK, but I'd still like to know what you're making before I post it as an answer. – Jolenealaska Nov 25 '13 at 7:00

Generally, vinegars that aren't central to the application (e.g. Balsamic Vinegar in in a Balsamic Reduction) are interchangeable within the same acidity level. Every kind of vinegar has a different distinct flavor and color, so any substitutions will affect the final dish, but not necessarily negatively. Distilled (regular white) vinegar ranges from 5-8% acidity, is colorless and pretty flavorless. Since white wine vinegar has very little color and is mildly flavored, and your vinegar is 5% acidity, it should be a fine substitution.

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Personally I prefer balsamic or (color) wine vinegars due to taste, but I typically use them in salad dressings where the vinegar is central to the dish. – Snowman Nov 27 '13 at 6:13

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