How to make a 4 5 aqueous solution of vinegar. How to dilute vinegar from vinegar essence? Maintaining proportions to obtain a low-concentrated product

Vinegar has been known since ancient times for its versatile beneficial properties. Currently, this useful product is prepared from 70% vinegar essence and in the form of 9% table vinegar (or in other dilutions) is used as a seasoning for dishes, in canning, in the preparation of sauces, dressings, mayonnaise, etc.
Therefore, the question very often arises, how to properly dilute acetic acid 70% to 9% vinegar, which is most often used by housewives in the kitchen?

There are several ways to make 9% vinegar from 70% essence, and for each of them you need to mix acid and water in a certain proportion.

The first method (the most accessible)

An option available to any housewife is the use of teaspoons and tablespoons, as well as cut glasses.

To dilute the required volume of a 9% solution, it is enough to specify in the table the required number of teaspoons (tablespoons) or faceted glasses of 70% essence and ordinary boiled (filtered) water.

This method allows for small permissible deviations from the given strength, but at the same time allows you to quickly, without additional calculations, obtain a product of the required dilution.

Second method (easy to remember)

An even easier option is to obtain 9% vinegar from a 70% concentrated solution - you just need to remember in what ratio you need to take water and vinegar essence.

Such dilution is always carried out in the ratio 1 to 7, i.e. 1 glass (spoon) of vinegar essence is added to 7 glasses (spoons) of water.

Third method (most accurate)

For more scrupulous housewives, there is another (more accurate) way to obtain culinary seasoning with a strength of 9 percent.

To use it, you will need a small kitchen scale or measuring cup.

Let's say the recipe requires 100 ml of 9% vinegar, but we only have a 70% solution. How to make 9% vinegar from 70% vinegar?

In order not to calculate the values ​​​​on a calculator each time, housewives can use ready-made data presented in the table.

How to dilute vinegar essence to 9% concentration

Or, if you really want to get the amount of ingredients for dilution yourself, you can use a simple formula:

So we get

X= 9% * 100 ml/70%,

X≈ 12.86 ml of 70% solution is required.

How much water do you need to add?

Y= 100 ml -12.86 ml,

Thus, when adding 12.85 ml of 70% essence to 87.14 ml of water, we obtain vinegar with a concentration of 9 percent, with a volume of 100 ml.

Note to the hostess! This formula will be very useful to you, since with its help you can calculate ANY percentage concentration. All you need to know is the required volume and the required percentage concentration (according to the recipe), as well as the percentage of the existing solution (indicated on the package).

Fourth method (dilute to any concentration using tablespoons)

If you take 1 tablespoon of acetic acid as a base, then it will not be difficult to dilute it to any desired concentration using the same tablespoons. To do this, you need to have the following table at hand:

Fifth method (when you need to dilute all existing essence)

Well, if you have a certain amount of 70% acetic acid, for example, 100 ml, and you need to dilute it all to get a 9% solution, then you can use the following formula:

So, we get the amount of water that needs to be added:
B = 100 ml * 70%/9%

B = 778 ml water

Precautionary measures

• Acetic acid, especially concentrated acid (70% - 80%), should be kept away from children.
• It is also advisable to keep children out of the kitchen while preparing vinegar. Their insatiable curiosity to touch and try everything can lead to big trouble.
• Due to the sharp specific odor, when diluting large volumes of essence, it is better to open a window or vent.
• Be sure to label the containers so that your family does not mistakenly try this culinary seasoning in its “pure” form.
• If the essence gets on your skin, immediately rinse the area with water. And if you have very sensitive skin, it is better to wear gloves.
• When diluting a solution, add acid to water, and not vice versa.

We hope that you can choose the method that is most convenient for you, how to quickly and easily dilute 70% vinegar to 9%, or any other strength.
Using these tips, you can easily calculate the concentration indicated in the recipe and use the resulting culinary seasoning to prepare tasty and healthy dishes that will delight your loved ones.

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 household 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 initial 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.

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%.
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 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 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

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%.
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 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 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

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... I’m not very confident with complex and simple calculations, and therefore, 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!

From 70% acetic acid:

Take a tablespoon. Take its volume as one part.

To one tablespoon of 70 percent acetic acid, add so many parts of water to get the percentage you need:

30% - 1.5 parts of water;
10% - 6 parts water;
9% - 7 parts water;
8% - 8 parts water;
7% - 9 parts water;
6% - 11 parts of water;
5% - 13 parts of water;
4% - 17 parts of water;
3% - 22.5 parts of water.

From 30% acetic acid:

Add to 1 teaspoon of 30% acetic acid as many teaspoons of water as needed to obtain acetic acid of the desired concentration:

3% - 10 teaspoons of water
4% - 7 teaspoons of water
5% - 6 teaspoons of water
6% - 5 teaspoons of water
7% - 4 teaspoons of water
8% - 3.5 teaspoons of water
9% - 3 teaspoons of water
10% - 2.5 teaspoons of water

Make an inverse proportion to correctly calculate the required amount of water and acetic acid to prepare the required amount of vinegar of any other concentration.

For example, if you need to prepare 100 ml of 10% vinegar, then make simple calculations:
100 ml of 10% vinegar contains 10 ml of 100% vinegar; 100 ml 70% vinegar (or acid) - 70 ml.

You get the proportion: 100 is to 70, as x is to 10. From this we can see that x = 14.3. Therefore, you need to add 14.3 ml of vinegar essence to 85.7 ml of water. Based on this scheme, you will need 36 ml of vinegar essence and 64 ml of water to prepare 25% vinegar; 71 ml of acid and 29 ml of water - to prepare 50% vinegar.

Note!
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.