White Vinegar

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Most table vinegars contain around 5 percent acetic acid. The most common

types are White (usually made from corn) Malt (barley), Red Wine, white wine

and apple cider vinegar. Of these, probably the most versatile for

non-consumption purposes is White vinegar.

White vinegar is incredibly cheap, particularly when bought in bulk (under a

dollar per litre or quart) and has a long shelf life. If a scum should form

in it, this substance is known as the " mother " and can be utilized as a

starter culture for creating vinegar faster from opened bottles of wine that

you might otherwise discard.

Vinegar is also suitable for using in conjunction with blackwater systems -

just don't go overboard with it; otherwise you it may have an impact on the

useful bacteria colonies in the system.

Important note: it appears that some brands of white vinegar may be derived

from petroleum (crude oil) and fossil fuel products. Synthetic ethyl alcohol

can be created from the liquefaction of coal or the hydration of ethylene.

Ethylene is produced in the petrochemical industry. It's important to check

the label or with the manufacturer to ensure that the brand you buy doesn't.

It was rather unsettling to discover that this is yet another food additive

with a direct connection to crude oil and fossil fuels.

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