I usually use 4% salt but have been battling mold in my last couple of batches so this time I added 5% salt (of the fruit weight) and it is slightly better. I have high ambient temps here all year. Looking back at my past photos (easier than looking at my notes) my pH is 3.4/3.5 at the end of the ferment period of 30 days.
If you're just starting then what you have chosen to do is fine. Make notes of everything you do so you know what changes to do if something goes south.