A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for sangria wine blend at 18. 9 Brix. The product is blended, 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.
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- 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
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