"Ophelia" > wrote
>
> I use Sarsons but I boil it to reduce the liquid (driving off some of the
> water?)
>
> I am interested to see the responses.
>
> O in UK

You are driving off the water, but you are also driving off the acetic acid
at the same time. "The boiling point of vinegar is only 213 degrees at a 5%
solution. Does the boiling leave maltose behind? What does it do to the
flavor?