Balsamic vinegar became too thick. How to liquefy it? I store an Italian balsamic vinegar (BVM) in a fridge and use it from time to time for a couple of years. It used to be thick and viscous. (In contrast to some other reports, I did not need to reduce it, as the original consistence was totally satisfying.) But now it has almost solidified:



How to make it liquid again?
I would use some good regular (i.e., a non-reduced or a non-aged) balsamic vinegar to thin it out.