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A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for Niagara wine blend at 18.9 Brix. The product is blended, pasteurized and can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2.7 % w/w (as citric acid) (AOAC Method 942.15). Diammonium phosphate is added as a yeast nutrient.
Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classique
All natural and made with real fruit juice, our fruit wine bases are crafted from the same formulations used by commercial wineries. Vintner’s Best® Fruit Wine Bases make five gallons of high quality fruit wine at 10% ABV.
