Brix, Ph, and Acidity in wine - how to measure each.

[SeamusUbersax]

pH is the negative log of Hydrogen ion concentration. It has nothing to do with how fast protons are flying around. You're thinking of temperature, which is a measure of how fast atoms vibrate. Perhaps you aren't "geeky" enough to understand concentrations and temperature, but the average Joe is perfectly capable of this, if you don't insult his intelligence.

[SeamusUbersax]

Wow, I really should have listened to the entire video before posting. Acidity is not a measure of the "weight" of acids. It is expressed in terms of a concentration of a standard acid -- in winemaking, usually tartaric acid. However, what's actually being measured is the juice's ability to donate protons to a base. You add base until the juice reaches a predetermined pH, and the number of hydrogen acceptors you've added, divided by the original volume of juice, indicates the acidity.