I know this is a few weeks later after your post. I just picked my 80 vines of Barbera yesterday. Brix was 26.5 and PH 3.10. 35 gals of must.
I’m in El Dorado Hills and my 6 year old vines are finally making into September. The first year we picked, 2020, my PH was 2.90. I added a little potassium bicarbonate to get up to 3.0. When it was fully done a year later the PH came up to 3.20. I still ended up blending with a store bought Zin 25% to offset the high acid and give it some fruitiness. Worked out good/drinkable but was still a bit tart.
I’m more optimistic about this year and last year with the starting PH in the 3.20 range. Hope your harvest went well.
