I have a bottle of Musselman's ACV which states 5% acidity on the label.
I can't find my detox books but did find ACID AND ALKALINE by Herman
Aihara.  He states vinegar has a pH of 2.9.  He lists vinegar as an
acid-forming food.

I was very interested in finding out which foods were acid ash (acid
forming) and which alkaline ash a couple years ago.  I only found two
books with tables, and the two books, one of which was Aihara's book,
disagreed on some items.  Nutrition books didn't have the information
and neither did the County Homemakers Extension.

He addresses the confusion between acid foods and acid-forming foods
thus:
..............

"There are two types of acid and alkaline foods. One is acid or alkaline
foods; the other is acid or alkaline FORMING foods.

"Acid and alkaline foods means how much acid or alkaline the foods
contain [measured by their pH]. A pH of 7.0 is neutral; less than 7 is
acid and more than 7 is alkaline.

"By acid forming or alkaline forming, nutritionists mean the condition
foods cause in the body _after being digested._. If a food leaves an
acid ash the body must neutralize it as blood pH must be 7.4, slightly
alkaline."  If it is not neutralized the body is acidic, which as stated
in other posts, is conducive to disease.

He states that fruit and most vegetables are considered alkaline-forming
foods, while high protein foods and most grains are acid-forming foods.
However, he lists vinegar as acid-forming  although he did not
distinguish between white vinegar and apple cider vinegar--so it may be
that ACV is alkaline forming.  In flipping through Bragg's books I could
not find mention of the acid or alkaline ash of ACV.  Maybe someone else
can solve this mystery.  John


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