That was a concentrated fresh (not hard) cider. If you give me a brand of cider or tomato juice I'll titrate them. What store do you shop at, I can look at the online choices and tell you which ones we have here.
Thanks Paul. In your opinion would a pH of 4.3 hinder the ability to ferment? I want to make a (rough) 'wine' from commercial fresh tomato juice (no preservatives of any sort), with added sugar, for subsequent conversion to vinegar.