In my observation, vinegar as an acid source is hard on bees, spoils quickly, and promotes robbing and draws yellow jackets. Powdered ascorbic acid (as a canning supplement) or crushed vitamin C pills have become my practice. Ascorbic acid, Cream or Tartar, Oxalic acid, Acetic acid would all catalyze sugar inversion. Ascorbic is likely the best to prevent souring of the syrup.
Mostly I have abandoned vinegar because it too easy to overdose the syrup-- you add it as the technical "glug" from the gallon bottle-- as you mix up 10 gallons at a time. And too much gets poured into the mix.
An acid source functions to catalyze the inversion (splitting) of white sugar to glucose-fructose. Once sugar has been split (hydrolyzed); the fructose, itself, becomes a hydrogen donor to the solution and promotes an acid reaction observed in honey.
Bees make honey (of typically low pH) just fine from naturally occurring high-sucrose nectar (eg. Avocado = 93% sucrose, 7% undigestible 7 carbon carbohydrate). They catalyze the hydrolysis of sucrose using the enzyme invertase present in their honey crop. The nectar is collected neutral pH and is stored in cells as unripe honey of low (acid) pH.
I suppose some sucrose will by pass the crop unconverted and serve to neutralize the pH in the hind-gut. Does this happen more than with "typical" nectar of 50% sucrose -50% glucose-fructose.
The metabolic cost of the enzyme invertase to the bees is likely extremely low. If you give bees pure sucrose, they make honey of low pH, because that solution of fructose/glucose is low pH.
No canned recipe can be given -- because the buffering ability of various water sources varies enormously. Hard water (with high cations Ca++, Mg++) will neutralize any added H+ because it will preferentially form BiCarbonate salts (HCO3)- or sulfate (HSO4-) before the H+ remains free in solution.
