I'm in year 3 with my Regent grapes in NW washington. I have been monitoring the brix through the month of August, just hit 20 yesterday, I'm using ghetto pH strips and I think I'm somewhere around 3.3-3.4. I am shooting for 24 brix and a pH of 3.5 before harvest. I often hear wine grape growers talking about cutting the water prior to harvest. What exactly is the purpose of this? I am assuming that it lowers the water content of the grapes thus increasing the brix? How does cutting the watering affect total acids & pH?