Decided to do something radically different this year, I located a New York winery that sells grapes and decided to make it a nice vacation for me and the wife. We had a great time, the Finger Lakes are a wine enthusiasts paradise. Well when I got a grapes home and started to work with them my heart sank. The PH was like 2.9 and the Brix were about 14. UGH. Keep in mind these aren't vinifera grapes, but some hybrids(Corot Noir and Noriet). Then an email popped up from the winery with the numbers they measured of the grapes I got. The Brix were like 17-18 range and the PH was like 3.2. HUH? Why are my numbers so different? One thing I noticed is the guy running the crusher was using a hose to wash the last of the grapes into the crusher. This would account for the watery must (its by far the most watery looking grapes I've ever had). OK so I realize its MY fault, I forgot my hydrometer and had no way to measure them on site. Some other winemakers were there and they said due to the short New York growing season plus the fact we were getting hybrids, means the brix are going to be lower than I'm used to. But 14 brix? I realize I'm treating this as a "lesson learned". I'm just asking would any of you attempt to run this? I'm going to have to raise the Brix up into the 23-24 range, I just prefer it there. The acid SHOULD lessen if I'm adding that much sugar. I need to PH in the 3.2 to 3.3 range for my MLF to even work(and with acid like this MLF is very necessary- The T/A is actually OK) There's 250lb of grapes in my carboys getting enzyme treatment as we speak and I've seen some must gain Brix from doing this. The main thing now is its too late to get other grapes, and I needed this to keep my barrels full. However I don't want to make junk(my juice days are way behind me). Advice?