If it's a British recipe, brown vinegar refers to malt vinegar. In Middle Eastern recipes, brown vinegar is a sweeter less acidic vinegar made from dates.
Alcohol vinegar.
No, the alcohol has now been turned into vinegar.
Vinegar can corrode iron, alcohol not.
No. Red wine vinegar contains no alcohol.
Yes, vinegar contains a small amount of alcohol due to the fermentation process that produces it.
Alcohol.
To turn alcohol into vinegar, you will need alcohol (such as wine, beer, or cider), vinegar mother (a culture of acetic acid bacteria), and oxygen. The acetic acid bacteria will convert the alcohol into acetic acid in the presence of oxygen, resulting in vinegar.
The only difference is the caramel coloring added to brown vinegar. Old Wise tales indicate that white vinegar was used for personal hygiene as in doucing for women and brown vinegar was used for cooking. White vinegar can be used for both.
Actually, vinegar is created by bacteria, which 'eats up' any alcohol produced in the fermentation process.
Vinegar and alcohol can be combined to create a unique cleaning solution by mixing equal parts of white vinegar and rubbing alcohol in a spray bottle. This solution can effectively clean and disinfect surfaces due to the combined properties of vinegar as a natural cleaner and alcohol as a disinfectant.
Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. Then an ale is brewed from the maltose and allowed to turn into vinegar, which is then aged. It typically is light brown in color.Vinegar is made from the oxidation by acetic acid bacteria of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
No.