"Ed Pawlowski" > wrote in message
...
>
> "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?

Tastes fine I still don't believe diluting the vinegar with a lot of
water is safe, which was the original question.


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