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Just curious if there is a formula out there for adding ascorbic acid and how much to get lower pH? If I have a pH of 5, to get it down 1 level, to 4, how much would I need?
I think that would matter on the amount of sauce your trying to lower. I would start at a 10% ascorbic acid to your sauce and test with a ph pen to determine the ph drop. Test on small batch to determine ratio.