Hi, any expert help i could get with this dilemma would be appreciated. I
> know i could buy a fancy chemistry book but i am spending all my spare
> money on hardware and grapes right now.
>
> I want to buy chardonnay from a central valley California supplier becaue it
> is a very good deal (.20/lb) I just did my first field sample testing
> using my new refractometer and pH meter. The results puzzle me;
>
> Brix 15.5 pH 3.56 TA 10.3
>
> the TA and brix go together but shouldnt the ph be lower? should i pick
> soon and add sugar or wait and add acid?
How confident are you of your sampling? Those are really weird numbers. By the time the Brix gets to 23°, the pH will be through the roof! I realize that it's Central Valley fruit, but those numbers don't seem right to me.
I suggest you save your nickels and buy some Central _Coast_ fruit. 50¢ per pound buys some really nice stuff. At the rate you're going you'll spend a chunk of the difference on tartaric acid and still not end up with as good a wine.
Tom S