StillSmart

Has anyone actually distilled vinegar? I am very curious how it is done.

I think vinegar is generally produced by fermentation. The term 'distilled vinegar' is, I think, more an indication that a weak distilled solution was fermented.. Never having made any, I could very well be wrong.

When wine is fermented (finished) and then left open to the air Acetobacter will turn the alcohol into acetic acid (vinegar). Best diluted by 50%

I have never been sure where to distilled bit comes into play unless it is to sterilise it for commercial sale - but surely they would flash pasturise?!?

Google?
http://en.wikipedia.org/wiki/Vinegar#Distilled
The term "distilled vinegar" is something of a misnomer, because it is not produced by distillation but by fermentation of distilled alcohol. The fermentate is diluted to produce a colorless solution of 5% to 8% acetic acid in water, with a pH of about 2.4. This is variously known as distilled spirit, "virgin" vinegar,[7] or white vinegar, and is used in cooking, baking, meat preservation, and pickling, as well as medicinal, laboratory, and cleaning purposes.[8] The most common starting material in some regions, because of its low cost, is malt; in the United States, corn (maize), such as the Heinz brand.[9] It is sometimes derived from petroleum.[10]

Never believe everything you read on the Internet

What?!!? Surely they would not publish it if it weren't true!

I used to have a simple way of making vinegar.
I made Elderberry wine,left it a while to age in the bottle,and voila!
Red wine vinegar.
Never happened with other wines,just that one.

Robert.

This is the one I buy for cleaning, because of it's high strength it goes a long way:

http://www.ebay.co.uk/itm/White-Spirit-Vinegar-12-HALAL-Concentrate-/271811525864?pt=LH_DefaultDomain_3&hash=item3f493abce8

Didn't know you could get 12%

I use the 5-6% white spirit vinegar 5l is about £3. You are right though, it does last forever ... and we use it for all sorts of things.