We've got Brix, pH, TA, SG, SO2 levels, and so on.
Wouldn't it be nice to have a table (or a flow chart) of general targets (or expectations) for these readings in the various phases of the whole process of harvest-prep-primary-secondary-rack->bottle for Reds, Whites, Fruits, Meeds, etc?
Does one exist out there?
I'm a rather new to the facinating process of winemaking. I'm getting close to bottling my 1st round of Red (I almost threw it out 6 months ago, just racked the 3rd time last week - WOW the magic is happening!!!). It's such a long process, I am rapidly gaining an appreciation for the value of being able to use the numbers to get a better start and learn to calibrate my toungue.
The numbers vary with different wine bases/goals. And the numbers change through the process. What kind of ranges are "good" or "safe" as we go along would be a wonderful path to turn to.