You mention in a few of your posts that distilled vinegar may be an issue. If the product is lets say tomato sauce it says gluten free and the #2 ingredient is distilled vinegar is that an issue? all the other indigence are good. see below.
that being said in your article about koshering the kitchen you mention that plastic products do not need kashering for example a salad dressing container. this container has had all different types of vinegar but obviously all cold. are there any issues there?
Which leads to my last question. i do not know if this is an issue or not but came to mind when my wife asked me can we use the regular balsamic vinegar. i know some vintners use oak barrels sealed with wheat paste in regards to wine and ive always assumed you need a k for p symbol for wine because of this process. i dont know how trivial it actually becomes. I also know some yeasts are also not gluten free but are not the common and mainly in france. Since true balsamic is made from italian red wine does it need to be gluten free and or have a k for p symbol or are all ok?
michael aryeh 
Josh Wachtel 
Barry Gelman
Distilled vinegar is often from wheat. When it is one of the first two ingredients on a product, I ask for the source of the vinegar. If third or later on the ingredient panel, the wheat component would be less than 1/60th and thus batel (rendered irrelevant) because the grain is less than 5% of the vinegar itself.
based on this statement and the product says gluten free is it considered safe?
Not necessarily since the companies consider wheat vinegar gluten free as the gluten is removed in the processing
Distilled vinegar is often from wheat. When it is one of the first two ingredients on a product, I ask for the source of the vinegar. If third or later on the ingredient panel, the wheat component would be less than 1/60th and thus batel (rendered irrelevant) because the grain is less than 5% of the vinegar itself.
Plastic or glass would not need kashering, so no problem what it was used for before. You can always change it without kashering.
Balsamic vinegar yeast… if the yeast is significant, it is required to be listed. In most cases it is only a “trace ingredient” not part of the actual recipe but somehow a tiny amount slipped in. That’s always batel.