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Numbers from Washington State as of 9/14/17

Published September 15, 2017 | By cmusto

Numbers are of 9/14/17

Pinot – 22.5 Brix, 3.3 pH

Merlot – 22 Brix, 3.47 pH

Cab Sauv – 20 Brix, 3.4 pH

Cab Franc – 19 Brix, 3.42 pH

Posted in Editorials | Tagged brix, brix levels, cabernet franc, cabernet sauvignon, home winemaking, how to make wine, merlot, pH, pH levels, pinot noir, Rattlesnake Hills, Washington Cabernet, Washington Cabernet Franc, Washington Merlot, Washington Pinot Noir, washington state, Wine, winemaking

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