How to make a 3 percent vinegar solution. Solutions of percentage concentration

How to make 3% oxidizing agent from 9% or 6% oxidizing agent from 12%? This problem has already been discussed in the article “How to dye your hair dark without darkening the ends? The secret of an even color”, however, judging by the fact that there were no fewer questions in the mail of the editors of the site on this topic, we decided to highlight them in a separate note and talk about them again.

So, how to reduce the percentage of oxidizing agent and can this be done with water, shampoo, conditioner or other substances?

Anticipating the objection that why dilute, reduce or chemical anything at all, if in any hairdressing store you can buy the entire line of oxidizing agents from activator to 12% and paint yourself as much as you like with proven products, and not with a dubious mixing product, I would like to object: professional cosmetics - the pleasure itself is not cheap, even if we consider its “economy” version.Again, any cosmetic product, be it dye, oxidizing agent or styling wax, has its own expiration date, and if you don’t dye your hair daily at home, there is simply no point in having the entire arsenal of oxidizing agents! Moreover, if you once learn to mix 3% and 12% oxidizer, you can subsequently obtain 6% and 9% and 4.5% with only two oxidizers on hand, and this is a good cost saving. Many hairdressers do this and live happily ever after.

Another question is how to breed and with what?

If we consider queries related to oxidizing agents, percentage reduction and dilution, the most popular will be: “how much water should be added to reduce the 12% oxide to 6%?” - the numbers can be substituted arbitrarily, the key word here is “water”, but here’s the problem, The oxidizing agent must not be diluted with water!
Categorically! Under no circumstances!

Firstly, it makes no sense: water in no way reduces the percentage of the oxidizing agent, it simply cannot do this physically!

Hydrogen peroxide is an extremely unstable compound; manufacturers of professional cosmetics achieve its stabilization by adding special components - stabilizers. There are only three ways to change the percentage of stabilized peroxide:

- increase pressure;
- heat up strongly;
- add stabilized peroxide of a greater or lesser percentage (depending on the task).

If you add water to stabilized peroxide (no matter what temperature), it will separate into water and... peroxide flakes, i.e. the percentage of the composition will not decrease! When dyeing hair, a dye that has reacted with water will work as a composition for pre-pigmentation, and a dye with exfoliated flakes of peroxide (initial percentage) will color the hair, as it will dye it in spots and without even a hint of durability.

Many hairdressers may object: “I’ve been diluting oxidizing agents with water all my life and nothing!” and here you can only answer one thing: “bon voyage!”

It becomes clear where our compatriots get such mostly damaged, unevenly dyed hair, but let’s return to oxidizing agents:

The third method, which is also the only one, is to reduce the percentage of oxidizing agent (peroxide) - This is to add a smaller percentage of an oxidizing agent to it. There are no other ways!

For clarity, here are a few formulas:

- to get 60 ml of 4.5% oxidizing agent, you need to mix 30 ml of 3% and 30 ml of 6% oxidizing agent;
- you have 12% and 3% oxidizing agent, but do you need 6%? mix one part 12% and 2 parts 3% oxidizing agent;
- the same initial ones: 12% and 3% are available, you need to get 9%. Mix 2 parts 12% and 1 part 3%;
- there are 9% and 12% you need to get 6%. Let's go to a professional hairdresser's store and buy a 6% oxidizing agent!

Obviously, if water does not reduce the percentage of the oxidizing agent, then all kinds of shampoos, conditioners and other substances added to the mixture will not reduce the percentage either!

I hope this article will be useful to those who dye their hair themselves. If you have any questions, write them in the comments, and we will try to answer you as quickly as possible.

Every housewife has a bottle of vinegar in her kitchen. But here’s the problem: vinegar of different concentrations is used for different purposes. Which vinegar is better to buy and how to dilute vinegar essence to the percentage you need, we will consider below.

What is vinegar essence

First, let's clarify what vinegar essence is. This is a 70% aqueous solution of acetic acid. This solution contains 7 parts acid and 3 parts water. Sometimes you can find 80% and 30% essence on sale. Accordingly, in the first the ratio of acid and water will be 8:2, and in the second - 3:7. Such concentrated solutions are dangerous; if taken orally, they cause burns to the mucous membranes of the digestive tract. In industrial production it is called the food additive E260, and housewives use it in the kitchen and for domestic purposes in the form of diluted table vinegar. Table vinegar is also sold in stores, its concentration ranges from 3% to 9%. In addition, on the shelves you can find vinegar made from natural raw materials: apple, wine, malt, balsamic, sherry and even coconut. This product is used for preparing culinary dishes.

And yet, the essence is most in demand for everyday needs. After all, from one teaspoon you can prepare a whole glass of table vinegar. Before we learn how to dilute vinegar essence 70%, let's focus on the quality of the original product.

How to buy good quality vinegar

High-quality essence is sold only in glass bottles. There should be three convex rings on the neck of the bottle to warn visually impaired people that the product is dangerous for ingestion. There are also four horizontal stripes on the bottle; between the bottom two there is a manufacturer’s stamp on the inner surface of the glass. The label indicates the concentration of vinegar - 70%. When shaken, the contents foam, then within two to three seconds they become the same. If the bottle is counterfeit, the foam will last longer than ten seconds. Do not buy counterfeits, they are harmful to your health and, at best, will ruin your prepared dishes and preserves.

Usually the label gives very brief instructions on how to dilute vinegar essence. Manufacturers write that you need to dilute the original product with water one to twenty. To obtain a solution of different concentrations, the amount of starting ingredients will be different. You can use a mathematical formula.

Mathematical calculation

For those who are good with mathematics, the easiest way to dilute the essence to the required concentration is using the formula:

• The amount of essence required to obtain table vinegar = the desired concentration of the solution * the volume of the finished solution we need / the concentration of the essence.

For example: how to dilute vinegar essence to obtain 200 ml of 9% table vinegar.

9% * 200 ml / 70% = 25.7 ml of essence, add water to 200 ml.

In another option, you can go from the opposite.

• Amount of water required for dilution = amount of essence * concentration of essence / desired concentration of solution.

For example: It is necessary to dilute 15 ml of 70% vinegar essence to 6% table vinegar.

To do this, you need the following amount of water: 15 ml * 70% / 6% = 175 ml of water.

To measure volume, you can use a measuring cup or rely on the following numbers:

1 teaspoon = 5 ml, 1 dessert spoon = 10 ml, 1 tablespoon = 15-20 ml (depending on its depth). Classic faceted glass: full = 250 ml, rim = 200 ml, vodka shot glass = 50 ml.

For those who don’t want to bother with calculations, we suggest using standard coefficients.

How to make nine percent vinegar

Table vinegar of this concentration is used for canning food. How to dilute vinegar essence to obtain a solution with a concentration of 9%? It is necessary to dilute the essence with 70% water in the ratio: 1 part concentrate and 7 parts water. That is, for 0.5 liters of water you need to add 75 ml of essence (one and a half shot glasses).

A solution of table vinegar is recommended to be used as a rubdown for diseases accompanied by an increase in body temperature. How to dilute vinegar essence at temperature? Pour one liter of water into an enamel bowl and add 2 tbsp. l. 9% table or apple cider vinegar.

How to make six percent vinegar

Six percent table vinegar is added to meat marinades. How to dilute vinegar essence: 10.5 parts water to 1 part concentrate. To obtain 0.5 liters of solution, take 45 ml of essence (three tablespoons).

How to make three percent vinegar

Table vinegar with a concentration of 3% is used to season ready-made dishes: salads, dumplings, pickled mushrooms, onions, sauces, etc.

How to properly dilute vinegar essence and get a three percent solution: take 22 parts of water for one part of essence. To prepare 0.5 liters of table vinegar you need 20 ml of vinegar essence 70%.

Dilute the essence in a glass or enamel container. First, the required amount of clean drinking water is measured into it. The water should be cool. Then add the calculated amount of vinegar essence. Avoid contact of the concentrate with the skin and especially with the mucous membranes of the eyes and mouth. But if such a nuisance does occur, rinse the affected area under cool running water. Store vinegar essence in a dark place out of reach of children. Remember - this is an acid, and if handled incorrectly, it can cause harm to health.

Acetic acid is widely used in industry. An aqueous solution of acetic acid in the form of food additive E260 is used as a preservative. Moreover, unlike many other preservatives used, acetic acid in reasonable concentrations is considered safe for health. That is why it is common in home cooking and canning. Housewives often have to dilute acetic acid solutions to the desired concentration. How to do it right?

Concentrated acetic acid (concentration of about 100%) is called glacial and is not used in everyday life. Moreover, acetic acid with a concentration of more than 80% is included in the list of precursors whose circulation in the Russian Federation is limited. Attempts to purchase and use such acid can lead to serious trouble with the law.

Less concentrated solutions are sold completely freely. In stores you can buy vinegar essence (aqueous solution with a concentration of 70-80%), acetic acid solution (25-30%), table vinegar with a concentration of 3-9%. Such diversity often leads to the fact that recipes indicate a certain amount of acetic acid of one type, but a completely different one is available. But it doesn’t matter, everything can be easily calculated and replaced.

A less concentrated vinegar from a more concentrated one (for example, 9% vinegar from a 70% essence) can be obtained by diluting it with water. Water must be cool and clean, preferably filtered or distilled. It is impossible to obtain a more concentrated vinegar from a less concentrated one. However, in some cases (for example, the recipe indicates 70% essence, but only 9% table vinegar is available), you can simply take more of the weak solution. All calculations can be carried out using an interactive calculator for dilution schemes for aqueous solutions. It's very easy to use.

In most cases, breeding is carried out according to standard schemes, which are given below. The article uses “culinary” breeding schemes, expressed in parts. You can measure parts by teaspoons or tablespoons. It is also convenient to use a large 10 or 20 gram medical syringe.

How to get table vinegar 3%

3% vinegar is most often used for salad dressing. To obtain it you need to dilute:

• 1 part 80% vinegar essence to 25.7 parts water
• 1 part 70% vinegar essence to 22.3 parts water
• 1 part 30% acetic acid solution to 9 parts water
• 1 part 9% table vinegar 2 parts water

How to get table vinegar 5%

5% vinegar is used for dressing salads and preparing sauces. To obtain it you need to dilute:

• 1 part 80% essence to 15 parts water
• 1 part 70% essence to 13 parts water
• 1 part 30% acetic acid solution for 5 parts water
• 1 part 9% table vinegar to 0.8 parts water

How to get table vinegar 6%

6% vinegar is most often used for marinating meat. To obtain it you need to dilute:

• 1 part 80% essence to 12.3 parts water
• 1 part 70% essence to 10.7 parts water
• 1 part 30% acetic acid solution 4 parts water
• 1 part 9% table vinegar to 0.5 parts water

How to get table vinegar 9%

9% vinegar is used in canning. To obtain it you need to dilute:

• 1 part 80% essence to 7.9 parts water
• 1 part 70% essence and 6.8 parts water
• 1 part 30% acetic acid solution for 2.3 parts water

Vinegar 9% can be replaced with a less concentrated one:

• 1 part 9% vinegar can be replaced with 1.5 parts 6% vinegar
• 1 part 9% vinegar can be replaced with 3 parts 3% vinegar

How to get vinegar 10%

10% vinegar is used in canning. To obtain it you need to dilute:

• 1 part 80% essence to 7 parts water
• 1 part 70% essence and 6 parts water
• 1 part 30% acetic acid solution for 2 parts water

Vinegar 10% can be replaced with a less concentrated one:

• 1 part 10% vinegar can be replaced with 1.1 parts 9% vinegar
• 1 part 10% vinegar can be replaced with 1.7 parts 6% vinegar
• 1 part 10% vinegar can be replaced with 3.3 parts 3% vinegar.

How to get 25% from xus

25% vinegar is used for household purposes. To obtain it you need to dilute:

• 1 part 80% essence to 2.2 parts water
• 1 part 70% essence to 1.8 parts water

How to get vinegar 30%

30% vinegar is used for household purposes. To obtain it you need to dilute:

• 1 part 80% essence to 1.7 parts water
• 1 part 70% essence and 1.3 parts water

How to replace vinegar essence 70%

70% vinegar is used for canning. Vinegar essence 70% can be replaced with less concentrated vinegar:

• 1 part 70% vinegar essence can be replaced with 2.3 parts 30% acetic acid solution
• 1 part 70% vinegar essence can be replaced by 2.8 parts 25% acetic acid solution
• 1 part 70% vinegar essence can be replaced with 7 parts of 10% acetic acid solution
• 1 part 70% vinegar essence can be replaced with 7.8 parts of 9% table vinegar
• 1 part 70% vinegar essence can be replaced with 11.7 parts of 6% table vinegar
• 1 part 70% vinegar essence can be replaced with 14 parts 5% table vinegar
• 1 part 70% vinegar essence can be replaced with 23.3 parts of 3% table vinegar

If the recipe uses water, its amount must be reduced by the amount of diluted vinegar added.

Be careful when working with concentrated solutions of acetic acid (more than 15%). Even acid vapors can cause burns to the skin and mucous membranes. Use personal protective equipment and work in a ventilated area. If acid gets on your skin, it should be washed off immediately with water. If acid gets into your eyes, rinse with plenty of water and consult a doctor.

Every housewife has a bottle of vinegar in her kitchen. But here’s the problem: vinegar of different concentrations is used for different purposes. Which vinegar is better to buy and how to dilute vinegar essence to the percentage you need, we will consider below.

What is vinegar essence

First, let's clarify what vinegar essence is. This is a 70% aqueous solution of acetic acid. This solution contains 7 parts acid and 3 parts water. Sometimes you can find 80% and 30% essence on sale. Accordingly, in the first the ratio of acid and water will be 8:2, and in the second - 3:7. Such concentrated solutions are dangerous; if taken orally, they cause burns to the mucous membranes of the digestive tract. In industrial production it is called the food additive E260, and housewives use it in the kitchen and for domestic purposes in the form of diluted table vinegar. Table vinegar is also sold in stores, its concentration ranges from 3% to 9%. In addition, on the shelves you can find vinegar made from natural raw materials: apple, wine, malt, balsamic, sherry and even coconut. This product is used for preparing culinary dishes.

And yet, the essence is most in demand for everyday needs. After all, from one teaspoon you can prepare a whole glass of table vinegar. Before we learn how to dilute vinegar essence 70%, let's focus on the quality of the original product.

How to buy good quality vinegar

High-quality essence is sold only in glass bottles. There should be three convex rings on the neck of the bottle to warn visually impaired people that the product is dangerous for ingestion. There are also four horizontal stripes on the bottle; between the bottom two there is a manufacturer’s stamp on the inner surface of the glass. The label indicates the concentration of vinegar - 70%. When shaken, the contents foam, then within two to three seconds they become the same. If the bottle is counterfeit, the foam will last longer than ten seconds. Do not buy counterfeits, they are harmful to your health and, at best, will ruin your prepared dishes and preserves.

Usually the label gives very brief instructions on how to dilute vinegar essence. Manufacturers write that you need to dilute the original product with water one to twenty. To obtain a solution of different concentrations, the amount of starting ingredients will be different. You can use a mathematical formula.

Mathematical calculation

For those who are good with mathematics, the easiest way to dilute the essence to the required concentration is using the formula:

• The amount of essence required to obtain table vinegar = the desired concentration of the solution * the volume of the finished solution we need / the concentration of the essence.

For example: how to dilute vinegar essence to obtain 200 ml of 9% table vinegar.

9% * 200 ml / 70% = 25.7 ml of essence, add water to 200 ml.

In another option, you can go from the opposite.

• Amount of water required for dilution = amount of essence * concentration of essence / desired concentration of solution.

For example: It is necessary to dilute 15 ml of 70% vinegar essence to 6% table vinegar.

To do this, you need the following amount of water: 15 ml * 70% / 6% = 175 ml of water.

To measure volume, you can use a measuring cup or rely on the following numbers:

1 teaspoon = 5 ml, 1 dessert spoon = 10 ml, 1 tablespoon = 15-20 ml (depending on its depth). Classic faceted glass: full = 250 ml, rim = 200 ml, vodka shot glass = 50 ml.

For those who don’t want to bother with calculations, we suggest using standard coefficients.

How to make nine percent vinegar

Table vinegar of this concentration is used for canning food. How to dilute vinegar essence to obtain a solution with a concentration of 9%? It is necessary to dilute the essence with 70% water in the ratio: 1 part concentrate and 7 parts water. That is, for 0.5 liters of water you need to add 75 ml of essence (one and a half shot glasses).

A solution of table vinegar is recommended to be used as a rubdown for diseases accompanied by an increase in body temperature. How to dilute vinegar essence at temperature? Pour one liter of water into an enamel bowl and add 2 tbsp. l. 9% table or apple cider vinegar.

How to make six percent vinegar

Six percent table vinegar is added to meat marinades. How to dilute vinegar essence: 10.5 parts water to 1 part concentrate. To obtain 0.5 liters of solution, take 45 ml of essence (three tablespoons).

How to make three percent vinegar

Table vinegar with a concentration of 3% is used to season ready-made dishes: salads, dumplings, pickled mushrooms, onions, sauces, etc.

How to properly dilute vinegar essence and get a three percent solution: take 22 parts of water for one part of essence. To prepare 0.5 liters of table vinegar you need 20 ml of vinegar essence 70%.

Dilute the essence in a glass or enamel container. First, the required amount of clean drinking water is measured into it. The water should be cool. Then add the calculated amount of vinegar essence. Avoid contact of the concentrate with the skin and especially with the mucous membranes of the eyes and mouth. But if such a nuisance does occur, rinse the affected area under cool running water. Store vinegar essence in a dark place out of reach of children. Remember - this is an acid, and if handled incorrectly, it can cause harm to health.

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 wear a gauze bandage, because the smell of the essence is pungent.

How to make vinegar 3%, 4%, 5%, 6%, 9%, etc. from vinegar essence.

People have been using vinegar for a long time, using it, overwhelmingly, when cooking. This spice is colorless, but in some cases it can be slightly colored. Cuisine recipes from different countries are quite unique, but not a single cook or housewife can do without vinegar. The food industry produces vinegar of different concentrations, but if one dish requires a concentrated 70%, then for others it is only 9%, or even less concentrated. Vinegar is made from ethyl alcohol, and not a single preserve or marinade can do without it.

How to dilute vinegar 70% to 9%

Since 70% vinegar, or rather the essence, and this is the most convenient form of its release and home storage, consists of acetic acid and water, then you need to bring the solution to 9% with ordinary boiled water. Since the essence is produced in glass containers, it must also be diluted in a glass container, since strong essence can corrode plastic. First, water is poured into the container, and then the essence is added. In order for such an operation to take as little time as possible, in order to dilute 70% vinegar to 9%, you need to dissolve one spoon of vinegar in 7 parts of water.

How to dilute 70% vinegar to the required concentration

There are precise proportions in order to obtain vinegar of the required concentration from the essence, because it is used not only in food, but for many other purposes. There is a table in which the proportions are tied to the capacity of an ordinary tablespoon. So, to obtain the desired concentration, you need to add 70% vinegar to one tablespoon:

• 22.5 tbsp. spoon - you get 3% vinegar;
• 17th century spoon – 4% vinegar;
• 13th century spoons – 5%;
• 11th century spoons – 6%;
• 9 tbsp. spoons – 7%;
• 6 tbsp. spoons - 8%;
• 7 tbsp. spoons – 9%;
• 6 tbsp. spoons – 10%;
• 1.5 hundred. spoons – 30%.

There is another option to dilute 70% vinegar to 9%. It has been experimentally established that an ordinary cut glass contains 17 tablespoons of water. Therefore, to obtain a 9% solution, you need to pour 2 tablespoons of 70% vinegar into one faceted glass.

How to dilute 9% vinegar to 6%

There are situations when there is table vinegar of 9% concentration in the house, but the recipe requires only 6%. No mathematical calculation formulas are required here. You just need to add one part of water to two parts of 9% vinegar. The result will be 6% vinegar.

Using vinegar in different concentrations

Quite often, diluted vinegar is used in home medicine. Compresses with vinegar are good for reducing fever. To use this folk remedy, you need vinegar at a 6% concentration.

The end of summer and early autumn is a troublesome time for all housewives. This is the time to prepare for the winter - pickling, canning, boiling. In general, my mouth is full of worries. And this often happens when, in the middle of the canning process, it suddenly turns out that there is not a drop of vinegar in the house. It doesn’t matter, in this case there is a more thrifty neighbor who will always come to the rescue. Only bad luck - my neighbor happened to have 70% vinegar essence, but it’s not suitable for preservation. There is only one way out - dilute it. Today we will tell you how to dilute acetic acid 70 to 9 percent and not disrupt the stockpile.

Product Types

The simplest answer to the question: “Where does vinegar come from?” - “From the store.” But let's expand our horizons a little today. Each of us can remember a case when an open bottle of wine or beer, left unfinished, turned sour after a while. During the process of souring or fermentation, acetic acid is formed.

Only natural food vinegar is obtained through fermentation. To do this, fermented alcohol-containing liquids are distilled and a concentrated vinegar essence is obtained, which subsequently ends up on store shelves.

We will tell you how to dilute vinegar essence to 9% vinegar later, but now a little about the types of this product. Today, several types of food vinegar are used for culinary purposes:

• Alcohol is a natural product without any aftertaste. It is obtained from an aqueous solution of ethyl alcohol.
• Rice is a product based on fermented rice or rice wine. It is indispensable as a flavorful seasoning.
• Balsamic is a natural product with a sweetish odor, dark color and thick consistency.
• Fruit is an excellent seasoning for vegetable salads and dumplings. Apple cider vinegar has gained popularity as a healing remedy.
• Flavored - a product obtained from alcohol vinegar by adding spicy and aromatic herbs.
• Malt - produced on the basis of barley malt. Accentuates the taste of prepared dishes and gives them tartness.
• Sherry - made from wine must from Muscatel or Palomino grape varieties.
• Synthetic - it is extracted from sawdust or in the production of mineral fertilizers from natural gas. It has a pronounced chemical taste and smell. It features low-cost production. It hits store shelves with the inscription “Dining”. The main difference from natural vinegar is the increased content of toxic and carcinogenic substances, but it impresses with its low cost.

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

30% - .................................................... ./ ....... 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.

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 get 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.

Pay attention!
Be careful when working with acetic acid! If acid comes into contact with your skin, wash it immediately with plenty of 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

In what proportions should you dilute vinegar at home? Today we will present to your attention a step-by-step process of this procedure, and you can easily carry it out right in your own kitchen.

Vinegar is a fairly common culinary product, but it should be used with extreme caution. This is especially true for those housewives who like to stock up on various marinades for the winter. After all, if you don’t know how to dilute vinegar correctly during preparation, there is a maximum chance of getting severe food poisoning. That is why we decided to devote an article to such an important issue.

What products will you need?

To find out yourself, you should prepare the following components:

• vinegar essence;
• boiled water is cold.

Currently, such a spicy product can be purchased in stores in completely different concentrations. So, on supermarket shelves you can find 3, 6 and 9 percent vinegar. In addition, highly concentrated 70% essence is often on sale. By the way, the presented component differs not only in strength, but also in the production method.

Types of vinegar

The most common products in cooking are the following types of vinegar (the list starts with the most popular and then descends):

1. apple;
2. balsamic;
3. rice;
4. wine red;
5. wine white;
6. malt;
7. sherry;
8. coconut.

Details on how to dilute vinegar to 3 percent

For preparing all kinds of baked goods and other culinary achievements, experts recommend using the least concentrated vinegar, that is, 3 percent. Thus, if you have the original essence, the strength of which is 30%, then to its 1st part you need to add exactly 10 parts of boiled cold water. If the concentration of acetic acid is a maximum value of 70%, then the cooled liquid should be added in an amount of 22.5 parts.

How to dilute vinegar at home yourself? To do this, you need to take a liter glass bottle, pour the essence into it, and then add cold essence according to the above scheme, close the lid and shake thoroughly. After this, you can immediately use it to prepare various baked goods and create spicy marinades.

Other dilution schemes

In some cases, cooks need to use vinegar of a different concentration. In this situation, you should act according to a similar scheme. For example, for a 4% solution, the following proportions must be used:

• 1:7 if 30%;
• 1:17 if the essence is 70%.

Accordingly, to create a 5% vinegar solution, the proportions will be equal:

• 1:6 (at 30% of the original essence);
• 1:13 (at 70% essence).

For a 6% solution:

• 1:5 (at 30% of the initial concentration);
• 1:11 (at 70% of the original concentration).

For a 7% solution:

• 1:4 (at 30% of the initial concentration);
• 1:9 (at 70% of the original concentration).

For 8%o solution:

• 1:3.5 (at 30% of the initial concentration);
• 1:8 (at 70% of the original concentration).

For a 9% solution:

• 1:3 (at 30% of the initial concentration);
• 1:7 (at 70% of the original concentration).

So, now you know how to dilute vinegar at home and properly use it in preparing delicious baked goods and marinades.