[Don Graham]

My #s on sample settled over night at 20 C
Brix 20
pH 3.36
TA 6.3
YAN 98
Brix is low ?

[Robin McNeil]

Looks as though my grapes were from a different area of the vineyard
Brix: 24 (sg 1096)
TA 5.0
PH 3.47

[Anonymous]

Brix 20
pH 3.26
TA 6.1
YAN 120

Did two samples these numbers were so bad. Think these are very poor grapes by these numbers, and the must tastes like weak tea.

[Franco Sartor]

Brix 23.5 although when I check with refractometer, had several below 22
pH 3.55
T/A 5.1

Any suggestions on acid adjustments?

Franco

[Don Gillingham]

Brix: 23.5 (Settled juice)
pH: 3.47
TA: 5.55

[Anonymous]

Post Fermentation:
After a long fermentation I have retested the pH and TA.
pH 3.22
TA 8.3

The wine is very light in colour and very acidic in taste. Of the 150L batch I will only likely keep about 25-50L to blend with a grape concentrate, the rest will probably get discarded. Bringing the acid down will not make a drinkable wine, certainly not a typical and enjoyable wine. These grapes should not have harvested.