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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 ?

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