A blend of juice concentrates, corn syrup, citric acid & natural flavor designed to make a fermentable base for black currant 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

Black Currant Wine Base, 1 gallon