Alcohol vinegar.
No, the alcohol has now been turned into vinegar.
Vinegar can corrode iron, alcohol not.
No. Red wine vinegar contains no alcohol.
Alcohol.
To turn alcohol into vinegar, you will need alcohol (such as wine, beer, or cider), vinegar mother (a culture of acetic acid bacteria), and oxygen. The acetic acid bacteria will convert the alcohol into acetic acid in the presence of oxygen, resulting in vinegar.
The only difference is the caramel coloring added to brown vinegar. Old Wise tales indicate that white vinegar was used for personal hygiene as in doucing for women and brown vinegar was used for cooking. White vinegar can be used for both.
Actually, vinegar is created by bacteria, which 'eats up' any alcohol produced in the fermentation process.
No.
Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. Then an ale is brewed from the maltose and allowed to turn into vinegar, which is then aged. It typically is light brown in color.Vinegar is made from the oxidation by acetic acid bacteria of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
Vinegar of any type - white grain, cider, sherry, wine, etc - results from the oxidation of alcohol molecules. Acetic acid (vinegar) molecules are no longer ethyl alcohol molecules. I suppose some homemade vinegar which hadn't completed the oxidation could contain a minute amount of alcohol.
Vinegar is alcohol that has been exposed to air. There is a chemical reaction between the alcohol and the bacteria in the air that produces vinegar.