#### sebs

##### Member

Does anyone have any ideas how to modify those calculations to obtain the same results with the type of vinegar I have?

I would greatly appreciate your help.

Does anyone have any ideas how to modify those calculations to obtain the same results with the type of vinegar I have?

I would greatly appreciate your help.

Are you meaning to say you use sodium acetate AND vinegar (acetic acid)? Or are you just using sodium acetate? I'm confused.

I believe she is talking about using vinegar that is 4% and not the oft-found 5%. I have also found 4% in some stores in the US. Not often, but yes, it's in some stores (I can't recall what state I was in when I saw it.) I have also seen 3%, which really surprised me.

PS, I see that 4% is what is available in some other countries (mentioned here), so perhaps that is why the OP only has 4% vinegar.

PS, I see that 4% is what is available in some other countries (mentioned here), so perhaps that is why the OP only has 4% vinegar.

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Is the OP adding sodium acetate in place of vinegar?

Or is the OP adding sodium acetate AND vinegar?

Or did the OP mentioning sodium acetate because that's what is created when vinegar reacts with sodium hydroxide, but is adding vinegar per the usual.

That's why I'm confused.

Anyways, here's a step-by-step method for using vinegar that is

About 1 fluid ounce (2 tablespoons, 1 ounce by weight, or 28 grams) of **4%** commercial vinegar contains **1.2 g acetic acid**.

1 oz by weight (28 g) of commercial **4%** vinegar neutralizes about **0.8 g NaOH**.

1 oz by weight (28 g) of commercial **4%** vinegar neutralizes about **1.12 g KOH**.

When using vinegar in your recipe, add the appropriate extra weight of lye needed to react with the acid. If you do not add any extra lye, the acid will increase the superfat in your soap.

Decide how much vinegar to use. If you aren't sure, I suggest using commercial vinegar for half of the water in your recipe.

For example, if a recipe calls for a total of 200 grams of water, use 100 grams of vinegar and 100 grams of water.

Total **NaOH**, grams = NaOH for vinegar, grams + NaOH for saponification, gram

As Earlene mentioned, vinegar sold in the US is typically 5% acetic acid. Here's my step-by-step for

multiply the vinegar amount by 1.25Does anyone have any ideas how to modify those calculations to obtain the same results with the type of vinegar I have?

(alternatively multiply the vinegar amount by 5 and divide by 4)

use the revised vinegar amount to adjust your water

I definitely will need some time to study and make sure that i figured out all this information that you so gently have privided to me. Specially when math is not my cup of tea haha

@Marsi If i dont get you wrong, you are telling me that i have to keep all the calculations the same as if i had a 5% vinegar, but adjusting the vinegar amount. I only have to multiply the vinegar amount by 1.25 and adjust the water amount accordingly. The extra lye amount does not change. Am i right?

yes you are rightIf i dont get you wrong, you are telling me that i have to keep all the calculations the same as if i had a 5% vinegar, but adjusting the vinegar amount. I only have to multiply the vinegar amount by 1.25 and adjust the water amount accordingly. The extra lye amount does not change. Am i right?

the extra lye amount does not change

multiplying your 4% vinegar by 1.25 increases the amount of acetic acid to match the 5% calculation

the same amount of extra lye is used in both the 4% and the 5% calculations

we also have 4% vinegar in australia and some are 6%

I havent found a 5% vinegar yet

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Marsi's approach works best if you have a recipe based on 5% vinegar and you want to adapt that recipe to 4%. It answers the question, "How much 4% vinegar is needed to get the same weight of acetic acid as a recipe based on using 5% vinegar?"

My method works best if you don't already have a recipe based on 5% vinegar -- you're starting from scratch with the 4% stuff.