Not sure not measured the pH not as tart as vinegar anyhow what's that 2pm?Curiousity. How sour is it? My sours from sour pitch generally are 3.3 or 3.4 ph. More acidic then that? I guess that the remaining sugar may play a serious role in making them palatable.
The most sour that I have ever had(in beer) was at three fountains in Belgium drinking oud guez from the foedors. He actually distilled some and it was a tart liquor. Pretty amazing actually.
I'm talking my koombutcha here not beer