Last Wednesday I measured Brix and pH for the first time. The Wadenswil and Pommard were the farthest ahead with Brix around 22 to 22.5 and pH around 3.1, flavors were lagging behind sugar accumulation. The Dijon clones had 19 to 21 Brix, with pH just below 3.0.
On Thursday and Friday we unexpectedly had 2.3" of rain, which soaked into the dry ground so quickly that by Friday afternoon I could walk through previously cultivated soil without any mud sticking to my boots. The canopies are in great shape, so I was holding my breath wondering, with warm weather continuing, whether the berries would swell too much and start bursting. They did rehydrate substantially, reducing Brix somewhat, but I haven't seen much bursting.
This week's weather is forecasted to be warm and dry, with temps in the upper 80's to low 90's. Tuesday and Wednesday are supposed to be the hottest, so we'll check Brix and pH afterwards. Flavor development is beginning to accelerate in the Wadenswil and Pommard berries.
Wadenswil Clone
