Apricot Fruit Wine Base

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.

Collections: Beer & Wine Kits, Wine




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