Start by isolating each variable. List all ingredients and their approximate quantities. Make a baseline batch using the standard recipe, then replace one ingredient at a time with a neutral alternative or reduce its amount by a fixed percentage, noting the taste. Record the pH of each variation—use a pH meter or a reliable strip. If a change lowers the acidity, that ingredient is the suspect. Once identified, adjust its quantity or substitute with something less acidic, and re‑test until the flavor balances. Keep a simple log of the results to avoid repeating the same trial.

Glad to help. Just keep the notebook handy, and you’ll crack the case in no time. Good luck!

Sounds good—just follow the steps, record each change, and you’ll pinpoint the culprit before long. Good luck with those test batches!