What I mean:
as long as the desired ph is reached is there a difference in the type of vinegar used?

Asking because where I live is hard to find the US-common "white vinegar"; I can only easily find red or white wine based vinegar or apple based vinegar.

I was assuming it would have been all the same (all have 5-6% acidity) but a post somewhere made me doubtful.



thanks!

i don't really know the answer to your specific question.

Have you looked in the cleaning section in the supermarket? It's not really considered a food product here either. It's labeled "household vinegar" at 5% strength and "cleaning vinegar" at 10%.

I find it in the baking section usually with all the condiments. I've always loved how stable white vinegar's PH is, unlike hcl

Ok maybe I know where to find it, looks like acetic acid in liquid form is used (diluted 1/1) to remove weeds.
Gardening shop is my next stop!

Thanks everyone!