I did a little bit of a fermentation experiment by adding water to a large jar half full of fruit (nectarines). I did not add any sugar or yeast. The final product is very sour, which I'm assuming is acetic acid but I'm quite sure there is some ethanol in there as well. My 'burping' process may have added too much oxygen which is why I'm assuming vinegar.
Seeing as ethanol has an SG of <1.00 and acetic acid has an SG of >1.00, a hydrometer reading will not be an accurate way to measure the alcohol content - I also did not take an initial reading of the 'mash/wort' (sorry, I'm usually a beer guy).
Are there methods I can use to measure both acid content and ethanol content?