A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for elderberry wine blend at 18.9 Brix. The product is blended, pasteurized can be and stored at ambient temperature. Acidity : 2.4; 2.2 – 2.6 % w/w (as citric acid) (AOAC Method 942.15) Recommended Yeast: Lalvin K1V-1116 or Red Star Montrachet
Vintner’s Best Elderberry Fruit Wine Base – 128 oz
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