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Betsy wrote about the experiment where vinegar was distilled showing
that a colorant was not carried out.

The problem with that experiment is that it does not duplicate the
manufacture of distilled vinegar.  That process involves the following:
  ethanol is diluted to 20% in water; Acetobacter is added; the culture
is allowed to progress to create the vinegar by the bacteria converting
ethanol to acetic acid; the resulting material is filtered and adjusted
to a final 5% acetic acid concentration.

It is not the case that an acetic acid solution is used in distillation
to recover the acetic acid.  The correct experimant would have been to
show that distillation of ethanol does not carry over any contaminant.
Since the chemistry is virtually identical for the distillation of
acetic acid and ethanol

The experiment was not relevant to commercial distilled vinegar
production.  However, it may not be free of contaminants from the
acetobacter culture that was added.  If someone is reacting to
distilled vinegar it may be that instead of gluten.

Dr. Holland

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