The numbers are of vital importance in determining when to harvest. We look primarily at the brix (sugar levels) and the ph. Having the proper proportion of each will offer the greatest chance of making an outstanding wine. It is difficult to find that perfect sugar/acid balance, but at this point, it looks like we will hit those numbers spot on come Sunday morning. We are aiming for 23 brix and 3.4ph and we are going to be very close, if not precisely there, in less than 48 hours from now.
And here, my little "viti-kid", Owen, learns how to read the brix level in the refractometer!