Important Notice: Our web hosting provider recently started charging us for additional visits, which was unexpected. In response, we're seeking donations. Depending on the situation, we may explore different monetization options for our Community and Expert Contributors. It's crucial to provide more returns for their expertise and offer more Expert Validated Answers or AI Validated Answers. Learn more about our hosting issue here.
It depends completely on the brand and distillation process of the vinegar. Most distilled white vinegars produce roughly 6% acetic acid in water, and usually do not exceed 8% acetic acid in water. Don’t know how to convert that to pH or I would, maybe you know how or someone else can take that and make cake with it!
