Now that I've finished the vinegar experiment... I was trying to figure out a way to describe the vinegar. A quantitative analysis is difficult to do since I can't titrate the pH level nor do I have a pH meter or litmus paper.
The best I can do is a qualitative assessment - a tasting.
These are some of the vinegars I have in my pantry. From right to left, a big jug of distilled white vinegar, rice vinegar, homemade white wine vinegar, apple cider vinegar, raw unfiltered apple cider vinegar and red wine vinegar.
1/2 Tablespoon was poured into ceramic dishes.
Bread and water was used to cleanse the palate.
A small teaspoon was used to sip the vinegar.
An image of the homemade vinegar.
Due to the different types of vinegars with different flavors it was hard to do a side-by-side comparison to compare flavors and pH (sourness) levels.
Vinegar ranking from strongest to weakest
1.Red Wine - packed the strongest punch/aroma is strong
2. Apple Cider - apple flavored, sour/aroma of apples
3. Rice - suprisingly stronger than I expected, a slight molasses flavor/aroma typical rice vinegar.
4. Apple Cider (Raw) - has a natural fresher apple flavor/aroma of fresh apples
5. Homemade White Wine - all I can says it's different than distilled/no noticeable aroma
6. Distilled White - surprisingly mild/aroma typical of distilled vinegar, but not overwhelming compared to the other vinegars.
The homemade vinegar was tart and has slightly more flavorful (slightly lemony and dry) than distilled.
What I learned about comparing vinegars is to compare the same types. However, there are too many vinegars in the pantry to start adding bottles of white wine vinegar to the collection. :-)