A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for passionfruit wine blend at 18. 9 Brix. The product is blended, 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 Premier Classique.
Passionfruit Wine Base 128 Oz
A blend of juice concentrates, corn syrup, citric and malic acids and natural flavor
Acidity : 2. 4; 2. 2 - 2. 6 %
Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classique
