Description
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for cranberry wine blend at 18.9 Brix. The product is blended, pasteurized & can be stored at ambient temperature. Acidity : 2.3; 2.1 - 2.5 % w/w (as citric acid) (AOAC Method 942.15) Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classique