We expected to harvest in first week of September, however nature will be in charge of our timing.
We started sampling berries and measuring the parameters for determining ripeness: Brix (sugar content), acidity, and pH. This morning we measured 20 Brix (20% sugar content), and acidty was 7.8 gr/l. Sugar is still too low, acidity is too high. Last year we harvested at 27 Brix and 7.5 gr/liter acidity. Meanwhile in anticipation of harvest, we cleaned the work space, and purchased new winery equipment and tanks. The weather is still cooperating and the fruit looks healthy. This will be an exciting crush!