2011 Cabernet Sauvignon Numbers

Harvested rows 1-3 & 7-9, and to our surprise ended up with 2 primary fermenters - so the grapes in them are a random mix.  Here's how they came out:

Batch Z:
Brix 23.5
pH 3.3
TA 8.5

Batch B:
Brix 22.5
pH 3.3
TA 8.5

To batch B, we decided to add 1 lb of sugar, with the goal of bringing the brix up to 24ish.

We'll re-test before pitching the yeast, tonight after the must warms a bit.