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)
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
Vintner's Harvest Fruit Bases - Cherry:
A blend of juice concentrates, corn syrup, citric acid and and natural flavor designed to make a fermentable base for tart cherry 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 - 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)
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 - Elderberry:
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)
A blend of juice concentrates, HFCS, malic and citric acids, and natural flavors designed to make a fermentable base for merlot wine blend at 18.9oB.
The product is blended, pasteurized, filled into gallon containers, and stored at ambient temperature. Diammonium phosphate is added as a yeast nutrient.
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 sangria 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 Montrachet
A blend of juice concentrates, corn syrup, citric and malic acids and natural flavor designed to make a fermentable base for pineapple 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 Montrachet
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...
A blend of juice concentrates, corn syrup, citric and malic acids and natural flavor designed to make a fermentable base for niagara 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 Montrachet
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 - 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)
