A blend of juice concentrates, corn syrup, citric & malic acids & natural flavor designed to make a fermentable base for apricot wine blend at 18.9 Brix.
Read more...
| Article number: | 1738 |
A blend of juice concentrates, corn syrup, citric & malic acids & 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 or Red Star Premier Classique
