A blend of juice concentrates, HFCS, citric acid and natural flavors designed to make a fermentable base for niagara wine blend at 18.9°B. The product is blended, pasteurized, filled into gallon containers and stored at ambient temperature. Diammonium phosphate is added as a yeast nutrient.All natural and made with real fruit juice, our fruit wine bases are crafted from the same formulations used by commercial wineries. Vintner's Best® Fruit Wine Bases make five gallons of high quality fruit wine at 10% ABV. Extremely easy and convenient to make, requiring no PH adjustments and no acid adjustments. Simply dilute one gallon of Vintner's Best® Fruit Wine Base with four gallons of water, pitch yeast and stir!
 
ADDITIONAL BENEFITS:
6-8 WEEKS TO FINISHED PRODUCT
SHELF STABLE FOR UP TO ONE YEAR
NO REFRIGERATION NECCESSARY
SCALABLE TO ANY BATCH SIZE
PRE-BLENDED - NO STRAINING OUT FRUIT PIECES

CONCENTRATE SPECS:
°BRIX: 73.1 MIN
ACIDITY: 2.2-2.6 (AS CITRIC ACID)
INGREDIENTS: HIGH FRUCTOSE CORN SYRUP, NIAGARA JUICE CONCENTRATE, CITRIC ACID, NATURAL FLAVORS, DIAMMONIUM PHOSPHATE, WATER.