Vinegar is an impure dilute solution of acetic acid obtained by fermentation beyond the alcohol stage. The uses of vinegar are nearly endless. In addition to cleaning, it is an excellent item for cooking and for home science experiments. And it is a natural air freshener when sprayed in a room. Vinegar has long been used in cooking, cleaning, and for a host of other applications and its potential use as an herbicide is exciting. A recent article has sparked a lot of local interest in the promise of vinegar as an herbicide. It shows that even regular household vinegar works. Since the number of organic products available for killing unwanted weeds is extremely limited, the vinegar solution is a most welcome addition. There are many different types of vinegars, depending on what liquid the ethanol has been fermented in. Industrial strength vinegar is generally 12% acidity, or 120 grain. White distilled vinegar is made from petroleum or grains, such as corn and wheat; it is clear and tastes bitter.  Apple cider vinegar is much more mellow and has an amber color;  red wine vinegar has a much deeper red color.