Here’s the numbers. What are the next steps? Can you help SHW member Roger? Post a comment below.
A local winery I’ve done some work for gave approximately 75 pounds of Barbera grapes this last weekend. My readings are: Brix 28, pH 5.3, TA .95. I added 1/2 tsp SO2. Any suggestions?
Racked the Malbec this last weekend. My Brix seem to be reading at less than zero. Does that make sense? pH 5.0, TA .75 What should I be doing as we move forward?