Honey isn't actually very acid at all though it does have a low pH.
These are different (though related) parameters. In chemist's
terminology, honey has very low buffering capacity i.e. it cannot hold
low pH when confronted with even modest amounts of base. This  is
illustrated by the fact that mead makers must supplement the acid in the
must (or fermented mead) if the water used is at all alkaline.

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A.J. deLange
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