Maybe the better word is diluting rather than titrating. I am looking for a more objective way to get the acid down to about 6% (because this is what my commercial bottles say) than just tasting. My vinegar is so strong!! and there's just not a lot of tasting I can do, even through a sugar cube, to know what I'm doing with it. I didn't dilute my wine when I started, so can I assume I'm at about 12% acidity? And dilute it by 1/2?