I had the same question and did quite a bit of research to create this chart. The brix range represents starting brix, while the PH numbers represent ideal finished PH's. Keep in mind you don't want to turn your wine into a chemistry experiment and over adjusting to hit numbers will create clumsy wine. My rule of thumb is a max adjustment of 0.42 for PH on reds and 0.32 on whites. But it's all an art, so the style is up to you. The berry size just helps you understand finished wine volumes relative to starting must volume.Thanks for your help
Trying this method of wine making usually I just buy the pails pre done and ferment .
I also have a Merlot and Cab Sauv I will be picking up . Is there a chart for brix , ph , ta for the different grapes .Or all reds and whites are fall within a range .
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