# What the heck is vinegar and what is it even made from? **URL:** \ **Category:** Factual Questions\ **Created:** [February 2, 2025, 9:19pm UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780 "2025-02-02T21:19:32Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![MNiebs](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mniebs/32/18442_2.png) [@MNiebs](https://boards.straightdope.com/u/MNiebs)\ **Post date:** [February 2, 2025, 9:19pm UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/1 "2025-02-02T21:19:32Z")
As I was cleaning my windows with vinegar and water, I realized that I don’t even know what vinegar is made from. What is it? ---
**Author:** ![Darren\_Garrison](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/darren_garrison/32/92_2.png) [@Darren\_Garrison](https://boards.straightdope.com/u/Darren_Garrison)\ **Post date:** [February 2, 2025, 9:23pm UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/2 "2025-02-02T21:23:24Z")
> **[Vinegar](https://en.wikipedia.org/wiki/Vinegar)** > > Vinegar (from Old French vyn egre 'sour wine') is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful As th... ---
**Author:** ![Darren\_Garrison](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/darren_garrison/32/92_2.png) [@Darren\_Garrison](https://boards.straightdope.com/u/Darren_Garrison)\ **Post date:** [February 2, 2025, 9:24pm UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/3 "2025-02-02T21:24:23Z")
> **[Acetic acid](https://en.wikipedia.org/wiki/Acetic_acid)** > > .mw-parser-output .ib-chembox{border-collapse:collapse;text-align:left}.mw-parser-output .ib-chembox td,.mw-parser-output .ib-chembox th{border:1px solid #a2a9b1;width:40%}.mw-parser-output .ib-chembox td+td{width:60%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .ib-chembox figure:not(.skin-invert-image):not(.skin-invert):not(.bg-transparent){background:var(--background-color-inverted,#f8f9fa)}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw... > **Acetic acid** [/əˈsiːtɪk/](https://en.m.wikipedia.org/wiki/Help:IPA/English), systematically named **ethanoic acid** [/ˌɛθəˈnoʊɪk/](https://en.m.wikipedia.org/wiki/Help:IPA/English), is an acidic, colourless liquid and [organic compound](https://en.m.wikipedia.org/wiki/Organic_compound) with the [chemical formula](https://en.m.wikipedia.org/wiki/Chemical_formula) CH3COOH (also written as CH3CO2H, C2H4O2, or HC2H3O2). ---
**Author:** ![CalMeacham](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/calmeacham/32/35_2.png) [@CalMeacham](https://boards.straightdope.com/u/CalMeacham)\ **Post date:** [February 2, 2025, 10:36pm UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/4 "2025-02-02T22:36:06Z")
The real question is – once you’ve made wine or cider, how do you keep it from turning into vinegar? Vinegar is made from wine, cider, or similar liquids by the action of acetic acid bacteria (acetobacter), which consumes the ethanol and leaves acetic acid behind. If you deliberately want to make vinegar, you add a “vinegar mother” – liquid containing live acetic acid bacteria – to your starting mix, and the bacteria do the rest. To keep wine from turning into vinegar, you try to keep such acetic acid bacteria away from your wine. Sterilize everything beforehand to kill any acetobacter that might have gotten in. Use a vapor lock to keep air from getting in. You can store your wine in a cool place. or treat it with a chemical like potassium sorbate, or kill the bacteria with heat (pasteurization) ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [February 2, 2025, 10:40pm UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/5 "2025-02-02T22:40:45Z")
> [@CalMeacham](#): > > Use a vapor lock to keep air from getting in. I’ve had [one of these](https://www.amazon.com/gp/aw/d/B07ZTXD1R6/?_encoding=UTF8&pd_rd_plhdr=t&aaxitk=3cd773f736b512d3501be2b29da4c11e&hsa_cr_id=0&qid=1738535976&sr=1-1-9e67e56a-6f64-441f-a281-df67fc737124&ref_=sbx_be_s_sparkle_lsi4d_asin_0_img&pd_rd_w=TMAhK&content-id=amzn1.sym.8591358d-1345-4efd-9d50-5bd4e69cd942%3Aamzn1.sym.8591358d-1345-4efd-9d50-5bd4e69cd942&pf_rd_p=8591358d-1345-4efd-9d50-5bd4e69cd942&pf_rd_r=7B9SDR9FEY3STJ3D7GFS&pd_rd_wg=pJXU3&pd_rd_r=6577905e-a1bf-4331-84c5-6ee56ed86f7b&th=1) for many years and never had a bottle go bad no longer how long it sits. ---
**Author:** ![Fortyfold](https://avatars.discourse-cdn.com/v4/letter/f/7c8e57/32.png) [@Fortyfold](https://boards.straightdope.com/u/Fortyfold)\ **Post date:** [February 3, 2025, 12:51am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/6 "2025-02-03T00:51:29Z")
Vinegar is made (naturally) by acetobacter bacteria, which needs oxygen so a closed container is enough to discourage growth. It’s normally spread by fruit flies. Vinegar used to be an expensive condiment until they discovered how to use the ‘mother’ to make more quickly. It’s naturally something of a slow process. ---
**Author:** ![minor7flat5](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/minor7flat5/32/258_2.png) [@minor7flat5](https://boards.straightdope.com/u/minor7flat5)\ **Post date:** [February 3, 2025, 12:57am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/7 "2025-02-03T00:57:37Z")
It makes an excellent stop bath for making darkroom prints. When I set up my new darkroom, with somewhat limited air circulation, I did one session and decided “Nope!”; the delightful fragrance of acetic acid was just a bit too strong for my taste. I immediately switched over to using citric acid for the job. It doesn’t last as long as traditional acetic acid stop bath, but at least it doesn’t stink. And it’s super easy to whip up a fresh batch for each session–one tablespoon of citric acid in 1000ml of water. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [February 3, 2025, 1:09am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/8 "2025-02-03T01:09:02Z")
> [@minor7flat5](#): > > And it’s super easy to whip up a fresh batch for each session–one tablespoon of citric acid in 1000ml of water. You’re mixing your units. Shouldn’t it be 15ml (possibly 15g, if it’s in powder form) to 1000ml of water? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 3, 2025, 1:18am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/9 "2025-02-03T01:18:20Z")
Is there something wrong with that? It seems sensible in this application. They probably measure out water in liters and just think of how many big spoons they need to put in. If you google “one teaspoon per liter” with the quotes, you’ll get plenty of examples of people using this form. Heck, I’ve seen dosages listed as mg/lb before. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [February 3, 2025, 1:22am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/10 "2025-02-03T01:22:48Z")
It just bugs me, probably because yesterday I was cruising FB and I came upon a recipe video, where the narrator was giving quantities in metric format, then specifying an oven temperature of 350F. Who uses metric quantities and Fahrenheit cooking temperatures? I gotta admit, the mg/lb dosage convention is a little weird. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 3, 2025, 1:24am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/11 "2025-02-03T01:24:35Z")
Was this by any chance a baking recipe? Because there it would be not unusual to do so. ETA: For example, I bake bread with metric weights, but think of temperature in Fahrenheit. Come to think of it, any salt and yeast I add I think of in terms of teaspoons. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [February 3, 2025, 1:26am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/12 "2025-02-03T01:26:20Z")
> [@CalMeacham](#): > > To keep wine from turning into vinegar, you try to keep such acetic acid bacteria away from your wine. Sterilize everything beforehand to kill any acetobacter that might have gotten in. Use a vapor lock to keep air from getting in. You can store your wine in a cool place. or treat it with a chemical like potassium sorbate, or kill the bacteria with heat (pasteurization) Or, just drink the wine within a day or so (maybe a bit longer if you use a vapor lock). 🙂 It takes longer than that to turn into vinegar but the process has started and the wine will be off in taste pretty fast (day or so…depends). ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [February 3, 2025, 1:29am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/13 "2025-02-03T01:29:23Z")
> [@pulykamell](#): > > Was this by any chance a baking recipe? Because there it would be not unusual to do so. Why? If someone is using metric measurements for quantities, instead of cups, tablespoons and ounces, I’d expect that their oven would be set for degrees Celsius. Do British and Canadian ovens have their temp dials marked in degrees Fahrenheit? > [@pulykamell](#): > > ETA: For example, I bake bread with metric weights, but think of temperature in Fahrenheit. Come to think of it, any salt and yeast I add I think of in terms of teaspoons. ETA: My red-blooded all-American Bisquik box never asked me to go out and buy a scale to properly measure how much mix to use in the Impossible Cheeseburger Pie recipe. Or a new set of measuring cups for the milk. ---
**Author:** ![Crafter\_Man](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/crafter_man/32/458_2.png) [@Crafter\_Man](https://boards.straightdope.com/u/Crafter_Man)\ **Post date:** [February 3, 2025, 1:32am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/14 "2025-02-03T01:32:35Z")
Acetic acid is also used as a curing agent. That’s why you smell vinegar when you apply silicone sealant around your bathtub. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [February 3, 2025, 1:34am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/15 "2025-02-03T01:34:23Z")
I’m with @pulykamell. I live in the US (actually not all that far from @pulykamell although we have never met) and I tend to use metric for measurements (although recipes vary so have to adapt but on my own it is metric) but, for some reason, I always set my oven in Fahrenheit. Dunno why. I guess I just have an intuitive sense for how “hot” something is using that and never bothered to train myself otherwise. Also, using Fahrenheit seems fine. Metric measurements are great since they are so easily convertible but I don’t need to convert temps when cooking. Oven needs to be “this” hot, set dial to “that” hot and done. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 3, 2025, 1:34am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/16 "2025-02-03T01:34:36Z")
If the recipe is for an American audience, bakers use something called bakers percentages, and they’re easiest to figure out if the units are in metric. So, was this a baking recipe you saw this in? ---
**Author:** ![Spectre\_of\_Pithecanthropus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spectre_of_pithecanthropus/32/12343_2.png) [@Spectre\_of\_Pithecanthropus](https://boards.straightdope.com/u/Spectre_of_Pithecanthropus)\ **Post date:** [February 3, 2025, 1:40am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/17 "2025-02-03T01:40:06Z")
> [@kaylasdad99](#): > > It just bugs me, probably because yesterday I was cruising FB and I came upon a recipe video, where the narrator was giving quantities in metric format, then specifying an oven temperature of 350F. Who uses metric quantities and Fahrenheit cooking temperatures? Canadians do, apparently. From the Wikipedia article on their metric conversion, which started in 1970 and stalled in 1985: > [@Wikipedia article](#): > > Most kitchen appliances in Canada are labelled with both degrees Celsius and Fahrenheit, and metric cooking measures are widely available; but Fahrenheit is often used for cooking due to the import of kitchen appliances from the [United States](https://en.wikipedia.org/wiki/United_States). [Metrication in Canada](https://en.wikipedia.org/wiki/Metrication_in_Canada#Daily_usage) Surprisingly, as in the United States, a conservative government took power in the 1980s and that’s why metrication stopped. But Canada did start the conversion much earlier than the U.S., and continued it for several years after the U.S. stopped, so it got much further along. > [@The same Wikipedia article](#): > > The election of the Progressive Conservative government of [Brian Mulroney](https://en.wikipedia.org/wiki/Brian_Mulroney) in 1984 resulted in the abolition of the Metric Commission on March 31, 1985. This ended the process of affirmative metrication in Canada, and some regulations requiring metric measurements either have been repealed or are no longer enforced. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [February 3, 2025, 1:41am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/18 "2025-02-03T01:41:41Z")
> [@pulykamell](#): > > lf the recipe is for an American audience, bakers use something called bakers percentages, and they’re easiest to figure out if the units are in metric. > > So, was this a baking recipe you saw this in? There was meat involved, so maybe roasting (but it was ground beef and puff pastry, so maybe baking). And I’d expect that _if_ it was intended for an American audience, it wasn’t for American bakers; it was for American grandmas who’ve been using the same set of measuring cups and spoons for sixty years. So I don’t care to speculate as to the target audience. ETA: So, how 'bout that vinegar, eh? Is it tart, or what? ---
**Author:** ![jjakucyk](https://avatars.discourse-cdn.com/v4/letter/j/3d9bf3/32.png) [@jjakucyk](https://boards.straightdope.com/u/jjakucyk)\ **Post date:** [February 3, 2025, 2:03am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/19 "2025-02-03T02:03:25Z")
I just re-watched this like a day ago: [![](https://img.youtube.com/vi/pO-L9mo06CQ/maxresdefault.jpg "WTF is vinegar? And what is its MOTHER?") ](https://www.youtube.com/watch?v=pO-L9mo06CQ) ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [February 3, 2025, 2:07am UTC](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780/20 "2025-02-03T02:07:08Z")
Of note, the acetic acid molecule is very similar to the ethanol (drinking alcohol) molecule, just with two of its hydrogens replaced by an oxygen. [Next page](https://boards.straightdope.com/t/what-the-heck-is-vinegar-and-what-is-it-even-made-from/1013780.md?page=2)