I have a gallon of 90 grain rice vinegar. I've always used 4.3% (43 grain). What to do with it? Dilute? Use as is? I'm stumped!

interesting ideas - i'll try both. thanks.

Try thinning with Sake and water . . . anti-Mirin

I would definitely recommend diluting it, as it could be too acidic otherwise. As far as I know, there's nothing wrong with adding distilled water to the vinegar. However, if you don't want to risk contaminating the vinegar, just distill individual portions right before adding them to a recipe.

Of course, the easiest thing may be to just use half the amount of vinegar for any recipe.