The pH of natural nectar ranges from 4.2 to 8.5 according to Baker:

Baker, H.G., 1977. Non-Sugar Chemical Constituents of Nectar. Apidologie 8, 349–356.

I do not see how the pH of sugar syrup enters the equation in light of this paper.   The bee induced chemistry that causes honey to be acidic has been long known and that same chemistry is going to happen with either sucrose or HFCS generally producing a honey more acidic than the most acidic nectar and also more acidic than it is practical to make with acetic acid.  In fact, a weak acid such as added acetic acid would act as a buffer harming the bees ability to make the honey as acidic as they want it to be.

Dick

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