Are there any general guidelines? Not on what they should be, but how to adjust them.
Like with these grapes for instance:
ZINFANDEL Brix: 18.5 TA:.50 pH:3.54 $28 MERLOT Brix: 21.0 TA:.45 pH:3.81 $29
How many pounds of grapes do boxes usually hold, btw?
The low Brix and low acid values given above suggest _gross_ over-cropping, so I wouldn't buy those grapes. "Boxes" usually contain 36 pounds of grapes. lum
These numbers are about right for making a rosé champagne - but I'd bump the pH down to ~3.3..
These grapes might make a decent red wine, but I'd bump the acid and hit it with cane (sugar).
IIRC, 36 pounds or so.
Tom S
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