Brix, pH and TA Numbers Coming In

Our Auxerrois and our Chardonnay are showing signs of softening and accumulating some sugar so we thought that it is time to take some real measurements of the Brix, pH and titratable acids (TA). Here is what we are seeing:

Variety	# of Berries	Weight	Volume of Juice	Brix	pH	TA
Auxerrois	50	62 g	30 mL	13	2.68	14.2 g/L
Chardonnay Clone-76	100	112 g	46 mL	13	2.73	14.6 g/L
Chardonnay Clone-96	100	100 g	43 mL	12	2.69	15.7 g/L

Throughout the coming weeks, we will be taking grape samples and testing for Brix, pH and TA.