Proper testing order: TA, PH, Brix

[jonereb]

First, thanks to everyone who has helped me get a better understanding of winemaking. In what order should I test for acidity, PH, and brix? Seems to me that ph comes first because you're measuring raw fruit, right? Brix is measured after specific gravity, after adding sugar but before adding yeast?

 

[jgmillr1]

The order doesn't matter. You'll be needing to measure it all anyway. I usually measure brix first (because it's the quickest), then pH (because that's the start of the TA titration), then finally TA.