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