Vinegars: are Cider and White interchangeable?

Factual Questions
1

In cooking, I mean. If the recipe calls for 3 T. of cider vinegar, and you’re out, can you substitute 3 T. of white vinegar? Or are they of different ‘strengths’ and you should add more or less?

For that matter, how about wine vinegar? I understand it might turn your white upside-down cake into a pink upside-down cake, but would it rise properly and taste the same?

2

Same strength, it’s just the flavors that differ.

That applies to the commercialy made vinegars in my pantry anyway. They’re all diluted to 5% acidity. YMMV.

Good luck with the pink cake!

3

Thanks, Shiva! Off to make pickled veggies…