Have you explored acitity enough to help answer something? Am I right that titration percentage expresses the amount of glacial acetic acid in the solution and that pH expresses the overall acidity of the solution. So since with vinegar, we're always talking about acetic acid, is there a simple table of equivalent between percentage and pH for vinegar (and presumably for any acetic acid solution), ignoring the effects of other components in some vinegars. But I don't find such a table. Am I missing something?
Huh? for us regular folks.
I, too, was surprised by the rice vinegar. It just doesn't seem that strong from casual experience using it, and it's significantly stronger, considering the exponential definition of pH. I wonder how much effect on our perception of acidity is from other components. I would guess red wine vinegar would have its share of tannins, just as the wine does. Tannin's astringent, sourness, pucker factor, or whatever isn't too far from the sensation of acidity. Rice wine won't have any, of course.
I prefer rice over others due to it tasting less strong. But the Marakan(?) says it has been diluted with water.