Vintner's Harvest Fruit Bases - Blackberry:
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for blackberry wine blend at 18.9 Brix.
The product is blended, pasteurized and can be stored at ambient temperature.
Acidity : 2.4; 2.2 - 2.6 % w/w (as citric acid)
Vintner's Harvest Fruit Bases - Sweet Cherry:
This can (49 oz) of sweet cherry fruit concentrate makes a great addition to any beer or wine.
Additional ingredients are required to make beer and wine from the fruit concentrate, but are not included.
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for concord grape 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)
Recommended Yeast: Lalvin K1V-1116 or Red Star Montrachet
Strawberry Puree is prepared from ripened, washed and sorted Northwest strawberries. Strawberries are harvested in early to mid June.
The product contains no preservatives and no additives.
Puree is processed through a final finisher screen that is 0.033”.
Vintner's Harvest Fruit Bases - Blueberry:
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for blueberry wine blend at 18.9 Brix.
The product is blended, pasteurized and stored at ambient temperature.
Acidity : 2.4; 2.2 - 2.6 % w/w (as citric acid)
Aseptic Seedless Blackberry Puree is prepared from ripened, washed and sorted marionberry and blackberry varieties.
The product contains no preservatives and no additives.
Puree is processed through a final finisher screen that is 0.033”
A blend of juice concentrates, corn syrup, citric and malic acids and natural flavor designed to make a fermentable base for black cherry wine blend 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...
A blend of juice concentrates, corn syrup, citric and malic acids and natural flavor designed to make a fermentable base for blood orange wine blend 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...
Aseptic Seedless Blueberry Puree is prepared from ripened, washed and sorted blueberries.
The product contains no preservatives and no additives.
Puree is processed through a final finisher screen that is 0.033”.
Red Tart Cherry Puree is prepared from ripened, washed and sorted Red Tart Cherries.
Red Tart Cherries are harvested in July through the beginning of August.
The product contains no preservatives and no additives.
A blend of juice concentrates, corn syrup, malic acid and natural flavor designed to make a fermentable base for pear wine blend at 18.9 Brix.
The product is blended, pasteurized and 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 Montrachet
Vintner's Harvest Fruit Bases - Strawberry:
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for strawberry wine blend at 18.9 Brix.
The product is blended, pasteurized and can be stored at ambient temperature.
Acidity : 2.4; 2.2 - 2.6 % w/w (as citric acid)
Vintner's Harvest Fruit Bases - Raspberry:
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for raspberry wine blend at 18.9 Brix.
The product is blended, pasteurized and can be stored at ambient temperature.
Acidity : 2.4; 2.2 - 2.6 % w/w (as citric acid)
Vintner's Harvest Fruit Bases - Plum:
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for plum wine blend at 18.9 Brix.
The product is blended, pasteurized and can bestored at ambient temperature.
Acidity : 2.4; 2.2 - 2.6 % w/w (as citric acid)
