Originally Posted by buble
even if the ph is around 3-3.5? would that still be low relative to the water/sugar/alcohol?
Yes, even at pH 3 it shouldn't make much difference with the acids that would be present. Also remember that to determine alcohol you need to know both the OG and FG. Any acid that is in solution to start isn't going anywhere during fermentation so the gravity contribution can be ignored (it is there in both readings you take), and any acid that is created as a byproduct of fermentation is closer in density to the starting sugar than ethanol so can also pretty much be ignored.