I'm doing a Merlot that came in at 24, buy it. The fruit was perfect
and the acid was good enough, I touched it up with a little tartaric.
Joe


> > What is the highest BRIX allowable for a fine Cabernet Sauvignon? I
> > have the chance to pickup some fruit at a 24 Brix, is this too high?
>
> The latest word I have on this is "26 is the new 24".
>
> > No word on the pH or TA.
>
> Don't worry about that. You can fix that with tartaric if necessary.
>
> Tom S