I am making a small batch (12-15 ounces) of sauce and wanted to know how to make it thinner and more volumnous without changing ph. Its too thick to strain so I want to add more liquid. Righg now its at 3.5 ph and is a mix of white vinegar and water and fruit and peppers. If I add another 4 ounces of liquid, how do I do it so the ph doesnt swing? Is there a math ratio of vinegar to water to use that most people use?? I want to keep ph at 4 or below, and obviously not chNge taste (I heard cider vinegar or white wine vinegar might help that.). Thank tou