Usually pH goes up with longer hang times, and more GDD's and basically the higher the brix you are able to achieve, the higher the pH will go.
I think I need to clarify my question.Usually pH goes up with longer hang times, and more GDD's and basically the higher the brix you are able to achieve, the higher the pH will go.
i got 4 gallons of wine out of about 120 lbs of itasca grapes, I was hoping for 8. My berries were pretty small and had four seeds in each berry.Picked Itasca (24 Brix and 2.95 ph) and Marquette (21 Brix and 2.78 ph). I was really hoping my ph would have come up more this year. I have much better sugar, but still low ph. I know my soil is probably the issue, but I’ve been top dressing with lime at least twice a year for the last 5 years. I adjusted the Marquette, but hesitate with the Itasca because I don’t want to overshoot.
Itasca was pressed and I only got about 40% yield out of my must that was destemmed and crushed. Do other people get that low of a yield? Not too happy about that.
Friday we’re picking Petite Pearl and Frontenac. We’ve got some cold nights in the forecast, so I hope they won’t get affected with frost. The trials and tribulations of trying to grow grapes in the north! . Good thing is I had lots of help!!
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