A blend of apple juice concentrate, corn syrup, malic acid and natural flavor designed to make a fermentable base for apple wine blend at 18.9 Brix. The product is blended, pasteurized. Can be stored at ambient temperature. Acidity: 0.61; 0.56 - 0.66 % w/w (as citric acid) (AOAC Method 942.15) Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classiquet here...

Makes 5 Gallons of Fruit Wine