A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for Black Raspberry wine at 18.9 Brix. The product is blended and pasteurized. Can be 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 Premier Classique.
Vintner’s best fruit wine bases are 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 percent ABS. Extremely easy and convenient to make, requiring no pH adjustments and no acid adjustments. Made from all natural fruit juice and do not need to be strained or placed into any sort of mesh bag.
Instructions: Dilute one gallon of Vintner’s Best fruit wine base with four gallons of water, pitch a fruit wine yeast of your choice and stir.
- A blend of juice concentrates, corn syrup, citric acid and natural flavor
- Fermentable base for Sangria wine blend
- All natural and made with real fruit juice
- Makes five gallons of high quality fruit wine at 10 percent ABS