More on Measurements

I want to begin measuring titratable acidity, pH, Brix, and total SO2 of the grapes as they enter the winery. Andrew only measures pH and Brix after a 48 hour cold soak. I need to find a good methodology, perhaps digging around in the bins and selecting random berries. The advantages I hope to attain are being able to bleed, acidualate, and add water just once and to do all this prior to any cold soak. The earlier the better for many reasons.

I need to figure out how many tons of grapes equate to how much liquid, so I can make acurate adjustments.