Natural Vinegar 20% IBC (40920)

Natural vinegar manufactured through fermentation of alcohol, from agricultural products such as grain (wheat), beet, and/or sugar cane. With use of the acetic acid bacteria in a so-called acetator, this alcohol is converted into natural vinegar >23%. This “highly acidic” vinegar is then diluted with water to the desired acid strength, after which the vinegar is filled into IBCs, bulk or bottles.