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Reducing Vinegar

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I've reduced balsamic vinegar (the cheap, barely aged stuff) in the past by just simmering it down on the stove to the consistency of syrup. In the spirit of experimentation I decided to try the same thing today with apple cider vinegar, but instead of thickening the vinegar just reduced to a dark liquid. It reduced to way less than 1/4 of its original volume but the consistency (even after cooling) was essentially the same.

Anyone know why might this be (in other words, why does one thicken and one apparently just evaporate into oblivion)?

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  1. Balsamic sugar has a very high natural sugar content so it gets syrupy, cider vinegar is not so it just evaporates.