I a struggling with this PH thing.

I do not make wine from grapes because grapes don't grow here in
Alaska and it costs a small fortune to have them shipped in.

I am comfortable adjusting acidity in light wines using an acid test
kit. I bought a PH meter to help with SO adjustments and acid
adjustments in darker wines. I tested a wine made from Pomegranate
Juice today… The PH is 3.4 but the wine is so acid that it is
undrinkable. As I understand from reading 3.4 is a pretty darn good
PH. The wine needs to have about one third of it volume of H2O added
to bring the acidity down (determined by taste) but that will have a
major effect on PH.

So… What should I look for with fruit/veggie wines? Is a PH meter a
useful tool? Where can I find references that discuss other than
grape wines?

Thanks,
A. J.
Anchorage, Alaska, USA
The Anchorage Fishwrapper and Litterbox Liner Press