A blend of juice concentrates, corn syrup, citric and malic acids and natural flavor designed to make a fermentable base for apple 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 apricot 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 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...
Vintner's Harvest Fruit Bases - Black Currant:
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for black currant 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 and malic acids and natural flavor designed to make a fermentable base for black raspberry 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...
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 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...
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)
A blend of juice concentrates, HFCS, malic and citric acids, and natural flavors designed to make a fermentable base for chardonnay 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.
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)
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 - Cranberry:
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 and can be stored at ambient temperature.
Acidity : 2.3; 2.1 - 2.5 % w/w (as citric acid)
Herbal, honey-like character typical of dandelion wine. A blend of juice concentrates, dandelion flower extract, HFCS, malic acid and natural flavors designed to make a fermentable base for dandelion wine blend at 18.9B.
The product is blended, pasteurized, filled into gallon containers, and stored at ambient temperature. Diammonium phosphate is added as a yeast nutrient.
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, corn syrup, citric and malic acids and natural flavor designed to make a fermentable base for hazy lemon 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...
