We try to do whole cluster sampling when determining when to harvest:  we collect whole clusters from the vineyard, take them to the winery, lab , or home, where we do a mini crush; then strain the juice and measure Brix, pH and acid levels.  Ideally, we harvest at about 24.5 Brix but there are several other factors to be considered–acid levels, flavors, condition of the fruit, weather forecast, and so on.  Here are photos of our “lab” work this morning:

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