pH and Acidity are two different things.
Just mind the pH so that you can keep the yeast happy and the infections down. Test tape works fine.
For acidity ... you don't necessarily need to do titration ... just tasting the wine works for most initial winemaking purposes as far as judging acidity.
If you are going to buy a pH meter, I'd strongly suggest you first read-up on what is necessary to keep it functioning. This is not a piece of equipment that just sits there at no cost ... it has a shelf life with regard to its storage solution and regular maintenance needs.
But as far as your red grape wine concentrate you mentioned ... the good news is that most all grape juice products have a reasonable initial profile of pH and acidity. So you can reasonably just go ahead and ferment. As far as knowing pH so that you can understand free sulfites ... All that is good to know, but adhering to the standard additions for sulfites and using good sanitation will work fine.
All that said, for an intermediate or advanced beginning winemaker you should know how to take pH, and acidity (TA) readings through titration. The meter is fine too ... just know what it means to use it accurately and maintain it and the costs.