How to make 9 percent vinegar from 70 percent vinegar

Vinegar is used in a huge number of different cooking recipes. How to dilute acetic acid 70% to 9% vinegar, the table will be later in the article.

Wherein, vinegar essence may be involved in the preparation of some mixtures for traditional treatment. Vinegar of various concentrations is usually used as an ingredient. There are cases when 70% is needed; it is sold in stores already in this concentration. But sometimes people need a 3%, 6%, 9% solution. To obtain this, you need to dilute the existing vinegar, and you will get a solution that is suitable for any purpose.

Vinegar can be used for various purposes, for example, as a seasoning for a ready-made dish, sauce or marinade. By the way, this is an indispensable component for any seaming. Let's finally reveal the secret of how to dilute vinegar to the concentration we need.

To dilute 70% acetic acid we will need water in certain proportions. They are different for each solution. If you are good at mathematics, it will not be difficult for you to calculate all this. For those who skipped math classes at school, you have compiled a special table.

Convert acetic acid 70% to 9% vinegar - table 1

Be careful when manipulating with vinegar! Contact with skin may cause chemical burns.

In order to obtain a 9% vinegar solution, you need to find the amount of water in grams using the following formula: multiply 100 grams of vinegar by 70% and divide by 9. All this equals the number 778, you need to remove 100 from it, because we immediately took 100 grams of vinegar, the result is 668 grams of water. Now you need to mix 100 grams of vinegar and the resulting amount of water to obtain 9% vinegar.

How to dilute vinegar by eye

Since not every person will strictly observe the required proportions, such a solution can be made by eye. To do this, take seven parts water to one part vinegar. This will approximately be equal to the required percentage.

There are cases when you need to quickly marinate meat or make mustard, take a 30% solution, to make it you need to mix a tablespoon of vinegar with 1.5 tablespoons of water.

A simple table for diluting acetic acid in spoons:

How to dilute acetic acid 70 to 9 vinegar - table 2 in spoons

Here is the result: in order to dilute 70% vinegar to a 9% solution, you need 1 part vinegar and 7 tablespoons of water.

Advice: there is information obtained as a result of experiments. A faceted glass holds 17 tablespoons of water. It turns out that if you need to get 9% to one glass of water, you need to add two tablespoons of 70% vinegar. It's simple!

Vinegar has an important place for all culinary professionals, doctors, and other industries, so it is very important to know how to handle it. We hope that in our article you found the answer to your question.

Vinegar concentration calculator

What's in the recipe:

Why do you need a vinegar concentration calculator?

This online calculator allows you to calculate the amount of vinegar if the recipe specifies one concentration ("strength") of vinegar, but the store (or your home) has vinegar of a different concentration. Or if you want to replace the vinegar essence specified in the recipe with environmentally friendly and healthy natural vinegar.

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. Intuitively, 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). But this is only an approximate estimate, and for an accurate calculation it is necessary to take into account the difference in the density of vinegar solutions from the density of water and the dependence of the density of solutions on concentration. It is also necessary to accurately take into account the amount of water present in the original solution (specified in the recipe) and in the replacement solution.

How to use the vinegar calculator

Entering calculation data and viewing results

To calculate, you need to enter the following data:

concentration of the first solution(specified in the recipe, you want to replace it with another solution), indicated as a percentage. The concentration should be more than 0% and not more than 100%.
amount of first solution(indicated in units - milliliters, grams, liters, kilograms, teaspoons, tablespoons, glasses, indicated in the list on the right). A teaspoon is considered equal to 5 milliliters, a tablespoon - 15 milliliters, a glass - 200 milliliters. Please note that in Australian culinary recipes, a teaspoon is considered to be equal to 20 milliliters, not 15. The quantity must be a positive number.
concentration of the second solution(replacing the first solution, indicated as a percentage, should be more than 0% and not more than 100%

If incorrect data is entered, the fields are colored red and a corresponding message is displayed. To separate the integer and decimal parts, it is preferable to use the symbol "." (dot), but you can also use a comma (the "," symbol). Re-entering the decimal separator or entering any non-numeric character (letter, space) stops entering a number (in this case, previously entered numbers will be taken into account). For example, the calculator will understand the entered data “5.5abc” as the number “five and a half”. If the entered data cannot be recognized as a number at all, the calculator will ask you to enter the correct data.

The calculation will be done in approximately one second and the results will be displayed in units that you can select from the lists to the right of the results. If the concentrations of the first and second solutions are different, then you will need to change the amount of water compared to that specified in the recipe. So, 100 g of 70% essence contains 70 g. pure acetic acid (CH3COOH) and 30 g. water (H2O), and in 100 gr. 5% vinegar - 5 gr. acetic acid and 95 gr. water. Therefore, when you replace the essence with vinegar, you need to reduce the amount of water specified in the recipe. Conversely, if you replace vinegar with essence, you must add water so that the content of acetic acid and water does not change. Read more about the calculation method here.

If you specify the same concentration of vinegar specified in the recipe and used as a substitute, our calculator can be used to convert the amount of vinegar indicated in different units of measurement (taking into account the densities of aqueous solutions of acetic acid). So, the volume is 100g. 80% vinegar essence will be about 93 ml (since its density is 1070 g/l), and ten tablespoons of 6% vinegar weigh 151 grams. When replacing concentrated vinegar (essence) with a diluted one, the calculator will indicate the need to reduce water, whereas in the original culinary recipe the presence of water may not be provided at all, or provided in an amount less than what is displayed in the calculator’s answer. In such situations, you must either reduce the amount of moisture provided, for example, by vegetable juice, or, not being able to reduce the amount of water, simply agree that the marinade obtained with such a replacement will contain more liquid than provided for in the original recipe.

Illustration: How to change the unit of measurement

When using the calculator, you may notice that sometimes the sum of the volumes of vinegar and water from the recipe does not slightly coincide with the sum of the volumes of the replacement vinegar and water. There is no mistake in this, because... When two liquids are mixed, their total volume may change due to the fact that the density of the solution depends on the concentration. The densities of solutions also depend slightly on temperature; our calculator calculates on the assumption that the temperature of the solutions is 20 degrees Celsius. This dependence of the solution density on temperature has almost no effect on the accuracy of calculations for home canning needs.

Vinegar essence is used quite widely in cooking as a seasoning. The concentration of the product is 70%, but many recipes require the use of 9% table vinegar.

Not necessary buy vinegar of different strengths for home use, when you can make 9% vinegar from 70% essence yourself.

It is not difficult to obtain the composition of the required concentration if you know the calculation procedure.

Calculation formula

The essence is a strong solution of volatile substances. To obtain the concentration necessary for any purpose, you need to dilute the original substance with water.

Each case has its own proportions. One of the calculation options is based on the required amount of funds.

In this case, you need to do the following:

Translate required volume of product in grams. It should be taken into account that 70% acid contains 70% pure vinegar in 100 grams.
Accordingly, in 100 grams of 9% of the composition there should be 9 g of pure substance.
To calculate you need to multiply the required concentration of the solution (Cr.) with the final mass (Mit.) and divide the result by the concentration of the original product (Ki.p.).

If take the required amount of essence as x, then we get the following formula x=(Cr.xMit.)/(Ki.p.)

If we consider the calculations using a specific example, then to obtain 100 grams of 9% product from 70% of the composition, the formula will look like this: x = 9x100/70 = 12.86 grams.

This option is convenient if you have a kitchen scale. From the obtained result it is clear that to obtain 100 grams of 9% product you need to take 12.86 grams of 70% concentrate and bring this volume to 100 grams.

There is another calculation option for how to prepare the composition of the desired saturation (x):

To do this, it is enough to know the required concentration of the solution (Kr-ra) and the concentration of the acid (Kk-ty). The calculation formula is as follows: x=(Kk-ty)/(Kr-ra).

In numbers, the calculation looks like this: x=70/9=8. This figure means the number of parts, one of which is a concentrate. To obtain 9% of the composition you need 1 part of 70% essence and 7 parts of water (1+7=8).

Sometimes a different algorithm may be needed:

If you need to find out the amount of water (Kv) required to dilute a specific volume of acid (Kk-ty) to the required concentration (Kr-ra), then use the following formula: Kv = x = (Kk-tyh70%)/(Kr-ra ).

To dilute 5 ml of 70% concentrate (teaspoon) for 9% product you need 5x70/9 = 39 ml.

You can check the correctness of the calculations using the previous formula with the definition of parts. For a teaspoon of concentrate in 5 ml you need 7 tablespoons of water (7x5=40).

If necessary, you can replace the 9% acid with a product of lower saturation. The calculations for such a replacement are extremely simple.

It is necessary to divide the required percentage of saturation by the available one and use the resulting result for the calculation.

If the recipe calls for a teaspoon of 9% product, but the kitchen only has 6% concentrate, then you need to take one and a half times more (9:6 = 1.5).

Accordingly, with 3% product available, the dosage must be tripled (9:3=3). The amount of water in the recipe must be reduced.

If instead of a tablespoon of 9% vinegar you had to take 3 spoons of 3% composition, then you need to take 2 tablespoons less water (2-1=1).

Note! Regardless of the chosen calculation formula, you must remember the safety rules.

You need to use glass containers, avoiding acid contact with the mucous membrane.

Measurement table with description

Vinegar of varying strengths is widely used in cooking. With its help, all kinds of marinades are prepared, preserved for the winter, used to extinguish soda, and make dressings for salads and snacks.

enjoy the formula is not always convenient. It is necessary to make calculations, and in the case of fractions, it is problematic to calculate everything in your head.

In this case, the following measurement table will help:

Such a table convenient if you have kitchen scales or measuring containers with small divisions at home. The calculations are carried out exactly according to the formula, but the numbers can be rounded a little.

If you don’t have kitchen scales or measuring containers, you can use other data.

These figures are rounded, but this does not matter much:

For getting 100 grams of 9% vinegar product requires 2.5 teaspoons of 70% composition. The rest of the volume must be filled with water.
Incomplete A faceted glass (200 g) of solution is obtained from 5 teaspoons or 2.5 dessert spoons of concentrate.
Full a faceted glass (250 g) is prepared from 6.5 teaspoons, 3 dessert or 2 tablespoons of acid.
Half a liter a jar of solution can be obtained by taking 13 teaspoons, 6.5 dessert or 4.5 tablespoons of essence.
Liter 9% of the composition is prepared from 25.5 teaspoons, 13 dessert or 8.5 tablespoons of concentrate. You can also take it in the amount of 2.5 glasses or half a faceted glass.

All kinds of recipes require the use of acetic acid solutions of varying strengths, and for household needs 70% essence in its pure form can be used.

Vinegar is a universal remedy in culinary matters. It is used as a salad dressing, as a component of dough, and, of course, as an indispensable ingredient for canning. In addition, it is also useful in everyday life - for removing various types of contaminants from many surfaces, scale, and unpleasant odors. But if you only have essence on hand, how to make 9% vinegar from 70%? In this article we will answer this question in detail.

Safety precautions

Yes, yes, before you learn how to make 9 percent vinegar from 70% vinegar, let us remind you once again that vinegar essence is a product dangerous to health and even human life if handled incorrectly.

Therefore, always remember the following:

Make sure you have plenty of cold drinking water on hand.
While working with aggressive essence, it is not recommended to drink other drinks or eat food.
Before making 9% vinegar from 70% vinegar essence, make sure you have a special measuring cup. Determining the volume by eye, using spoons or other containers, is not suitable.
If vinegar or essence gets on your skin, mucous membranes, or eyes, immediately rinse the affected area with plenty of running water!
It will also be harmful for a person to inhale vapors of concentrated acetic acid over a long period of time - this can lead to a burn to the respiratory tract.
The prepared solution will tend to evaporate quickly, so store it in a closed container away from direct sunlight.

Making vinegar from essence

If the vinegar essence is divided into parts, then 0.3 out of 1 will be water, and 0.7 out of 1 will be acid. By simple calculations, you can find that from a teaspoon of essence by diluting with water you can get a quarter glass of vinegar. This makes diluting it from acetic acid much more economical than buying a 6%, 7%, 9% solution.

How to make 9% vinegar from 70% acid? We need to dilute 1 tablespoon of essence with 7 tablespoons of water. Or 1 glass of acetic acid with 7 glasses of drinking water. This is obtained from the following simple formula:

70% / 9% = 7.7 (rounded to 7).

For other concentrations of vinegar essence, the following calculations will be correct to obtain 9% vinegar:

80% essence: one part acid to eight parts water.
30% essence: one part acid, two parts water.

We provided more detailed calculations in the next subheading.

How to make 9% vinegar from 70% essence: formula

Do not rush to use the entire bottle of essence to prepare vinegar. Let's first calculate how much 70% acetic acid we need. To do this, you can use a simple formula:

E = (K y * O y) / K e, where:

E - volume of essence;

K y - the concentration of vinegar you need;

O y - the required volume of vinegar solution;

K e - concentration (%) of the essence you have.

How to make 9% vinegar from 70% using this formula? Let's say we need 50 ml of vinegar. Now all the values for the formula are:

E = (9(%) * 50 (ml)) / 70 (%).

After performing simple calculations, we find that we need 6.4 ml of 70% vinegar essence. We fill the remaining volume, that is, 43.6 ml (50 ml - 6.4 ml) with cold drinking water.

Measuring table

Not everyone wants to deal with calculations and formulas in a hurry. Therefore, for your convenience, we have compiled the following convenient table, which will tell you how to make 9% vinegar from 70% and more. This shows how many parts of water are taken to one part of essence to obtain vinegar of the required concentration.

Essence concentration	Vinegar concentration
Essence concentration	30%	10%	9%	6%	5%	3%
30%	-	2	2	4	5	9
70%	1	6	7	10,5	13	22
80%	1,5	7	8	12	15	25,5

The table is easy to use. For example, you need to get 10% vinegar from 80% essence. To do this, dilute 1 tablespoon of acetic acid with 7 tablespoons of water.

Types of vinegar and essence

Vinegar is the souring product of fruit or berry juices and wines. In each country, depending on the climate and its characteristic fruit plantings, its own type of vinegar is popular. In Russia, for example, it is apple. But you can talk about how to make 9% vinegar from 70%, and about a number of other essences that have their own distinctive features. For example:

Balsamic. The most ancient recipe - humanity has been preparing it for a whole millennium! It is infused in wooden barrels until it reaches a viscous consistency. Vinegar has an unusual dark color and a rich but mild taste.
White wine vinegar. A product of processing white wine varieties. In many countries it is valued for its special spicy taste.
Red wine vinegar and its rarer variety, pink. It is already produced from red wine varieties - merlot, malbec, cabernet.
Apple. A popular product in our latitudes, it has a characteristic amber hue and a tart, sour taste. Raw materials - apple cake or cider.

Sherry. The most expensive and rare type of vinegar. The process of its production is long and complex, and its raw material is expensive wine made from Palomino Fino grapes.
Coconut, malt, and rice wine vinegar are also popular in some countries.

In conclusion, we once again warn you that you need to be extremely careful when working with vinegar essence. Never try it undiluted! This product should be stored in a container with an explanatory label and out of the reach of children.

How to extinguish soda with vinegar? Another example: you want to get 3% vinegar from 70% vinegar essence. Or if you want to replace the vinegar essence specified in the recipe with environmentally friendly and healthy natural vinegar. Acetic essence can be bought both in pure form and in the form of table vinegar, which is an aqueous (3-9%) solution of acetic acid. Vinegar is a product obtained during the life of acetic acid bacteria.

Many twist recipes call for 6% vinegar, although 9% is commercially available. You can, of course, add it in smaller quantities, but it’s easier for women not to “go away” from the recipe. A lifesaver in such experiments will be the vinegar concentration calculator, which is available on this website. Suppose we need to get 50 ml of 6% vinegar.

It is quite obvious that to prepare 6% vinegar from 9% vinegar you will need two thirds of 9% vinegar and one third of water. This proportion is approximately correct and is easy to maintain. If we need 500 ml of 6% vinegar, and we only have 9% vinegar, then take 335 ml of vinegar and add 165 ml of water. And we will get 0.5 liters of 6% vinegar. If you want to make 6 percent vinegar from 9 percent vinegar, then you will have to add 50 grams of water to every hundred grams of 9 percent vinegar to get 6 percent.

It seems to me that everything is very simple here - personally, I would make the following proportion: 9: 100 = 6: X, where X is the amount of vinegar that will need to be diluted to a state of six percent. I also have a question about vinegar.

How much vinegar is in a tablespoon?

In this easy way, you can get any percentage of vinegar! I think many of you quite often use vinegar when preparing various dishes, some add it to marinades. Still, I think it’s much more profitable to buy essence than various types of vinegar. I think vinegar essence is in every home. This is what we will dilute with water in various proportions. Remember! Never use undiluted acetic acid, and keep it away from children and drinkers.

And I’ve been using citric acid for preservation for a long time; for some reason, lately I’ve come across vinegar of poor quality. You stand and think how to dilute it, in what proportion.

Humanity became acquainted with vinegar as long ago as with wine: ancient manuscripts testify to this. Ancient people used vinegar as a food seasoning, household antiseptic, and as a hygiene and medicinal product. Louis Pasteur scientifically proved in 1864 that vinegar is a product of microbiological synthesis. The raw material for the production of vinegar can be almost any food product that contains natural saccharides (maltose, glucose, fructose).

In cooking, the use of apple cider vinegar is limited to salad dressings and use in the preparation of marinades and sauces. Malt vinegar is a British favorite. Honey vinegar is quite rare and has a very pleasant aroma. To obtain whey vinegar, whey is used. You can bring the taste of synthetic table vinegar closer to the taste of a natural product if you infuse it with spices, aromatic herbs and fruits or use artificial flavors.

On the shelves of modern grocery stores you can find table vinegar with a strength of 3%, 6% and 9%. Vinegar with 9% acetic acid is used to prepare marinades for canning. Housewives use vinegar essence to make their own table vinegar. It is necessary to follow the exact recipe for preparing table vinegar at home not only so as not to spoil the taste of the dish, but also for one more reason.

For example, we need only 100 ml of 7% vinegar, but we have a lot of 9% vinegar. As a result, you will be able to dilute vinegar in the proportions you need. When using store-bought apple cider vinegar, read the label carefully to ensure it does not contain acetic acid.

Vinegar is a fairly ancient spice used in cooking. Usually, it is colorless, but sometimes it can be faintly colored.

There are a huge number of food recipes. And, no matter what country the food is prepared in, one of the dishes will definitely contain vinegar. Another thing is that to prepare different foods, you need vinegar of different strengths. To cook some dishes you need 70 percent vinegar, while for others 9 percent is enough.

There is a situation when only 70% vinegar (essence) is available, but 9% is needed. To make 9% vinegar from essence, you will need the essence itself and water. Considering that there are not many ingredients for manipulation, it is not difficult to guess that you will need to mix them together.

Making 9% vinegar

To obtain an essence containing 9% pure vinegar, you need to add water to 70% vinegar in a ratio of 1 part vinegar to 7 parts water. For example, we can take 2 tablespoons of vinegar and dilute it with 14 tablespoons of ordinary water. That's all there was to it. Now you have 9% vinegar.

It should be clarified that some cooks mix not only vinegar with water, but also different types of vinegars with each other. For many people, this is a form of pastime - a hobby. By mixing different types of vinegars, they create new “varieties”. But, if you do not want to turn vinegar into your hobby, then the most basic knowledge will be enough for you.

Measuring table

You never know what strength of vinegar you will need tomorrow and you never know for what purposes it may be needed (in case you didn’t know, vinegar is used not only for cooking).

A certain solution can also serve for disinfection purposes (at least this was the case in ancient times), but modern people can take note of this (after all, you never know what conditions you will find yourself in). Perhaps vinegar will be the only remedy that can help solve any problems or problems.

To obtain the desired consistency, you can easily measure the proportions in the number of spoons. Let's figure out below how much water you need to add to 1 tablespoon of 70 percent vinegar:

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

The raw material for the production of vinegar is ethyl alcohol. Vinegar is used in culinary recipes for many dishes - and that's not all. It is impossible to do without it when preparing various kinds of seasonings and marinades. The popularity of vinegar is so high that it is even added to hot dishes (at the same time improving their taste). It can be produced both in artificial and natural conditions. It is present in ketchup, mustard and mayonnaise - that is, in our everyday food.

Faceted glass - as a measure

There is knowledge that has been gained through repeated experiences. It consists in the fact that a faceted glass contains 17 tablespoons of water. This means that if you need to make 9 percent vinegar from vinegar essence, then it will be enough to add 2 tablespoons of 70 percent essence to one faceted glass of water.

Acetic acid has been known to man for a long time. At first it was extracted naturally, in the process of souring grape wines and plant juices, and from the end of the 19th century. began to be synthesized artificially.

Table vinegar is acetic acid diluted in water. Very often used in cooking for preparing marinades, canning, adding piquancy to sauces and various dressings, as well as for loosening dough.

We will need

70% essence, water.

Step-by-step instruction

Step 1

Of course, in grocery stores these days you can buy ready-made synthetic vinegar 3%, 6% and 9%, but you can also find 70% natural vinegar essence.

The choice is obvious - give your preference to the essence. It is released in bottles of 200 ml. This way, you will protect yourself from counterfeits and be able to make high-quality vinegar from acid at home and in the right quantities.

Step 2

Add water to the vinegar essence. To do this, use the standard formula: divide the initial concentration by the required one. So, you will find out the number of shares of the solution, one share will be essence, the rest will be water.

For example, you want to get 9% vinegar for a marinade. Divide 70 by 9, rounding the result up. It turned out to be 8. Therefore, in order to make vinegar of the desired consistency, we will take 7 parts of water for 1 share of essence.

Step 3

If you have vinegar of one concentration at your disposal, and you need a solution of a completely different strength, determine the whole number of parts of the solution, as described in point 2. and multiply by the volume.

For example, the recipe requires 5 ml of 70% vinegar essence, but you only have 3% vinegar. The proportions in the solution are 23. Accordingly, you will need 5x23 = 115 ml of 3% vinegar.

Step 4

You can prepare a special flavored vinegar using the recipes below. All proportions are calculated for 1 liter of 9% vinegar. After the solution has infused, you will need to strain it and pour it into hermetically sealed bottles, which should be stored in a cool, dark place.

Garlic vinegar
Finely chop (mash in a mortar) three cloves of garlic. Pour vinegar over the resulting slurry and leave to infuse. for 5 – 10 days.

Onion vinegar
Cut a medium-sized onion and steep it in vinegar up to 14 days. The end result will be a great filling for herring.

Vinegar on roots
Finely chop the parsley root, parsnip and celery. Infuse the mixture with vinegar for 2 week.