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