The blackberries I have been getting remain quite tart so I ran a couple of tests to establish a baseline.
Titratable Acid (TA) - 9g/liter
pH - 3.3
Brix. - 9%
Taste - tart
I would love to see the Brix level come up to the mid teens as the plants mature but I'm not betting on it and since most of it will go to wine it might be a good thing.
On an unrelated note, I put together a video summing up what I have seen so far:
https://youtu.be/8e-17GNp8eI
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