I got my first acid test kit recently, but I guess I hadn't really
absorbed how they work, and I discover to my dismay that because of my
color blindness I am unable to make any kind of accurate determination
of when the end color change has occured.

Can anyone recommend or discuss the alternative methods (if any) of
acid testing for my homemade wines?

I occasionally see people here mention pH testing, but I was led to
understand that pH testing was not completely appropriate to acid
testing for wine.

As ever, the benefit of your experience and help is greatly
appreciated.

snpm