<<Disclaimer: Verify this information before applying it to your situation.>> Speaking of just plain "vinegar" versus "distilled vinegar" on a food label, I thought that all vinegar was distilled -- e.g. if it wasn't distilled the level of acidity would vary with each batch. Vinegars have the volume of acetic acid listed on the bottle, as a percentage, e.g. 4.2% acetic acid. I'm confused. Can anyone explain ? *Support summarization of posts, reply to the SENDER not the CELIAC List*