A blend of juice concentrates, corn syrup, malic acid and natural flavor designed to make a fermentable base for pear wine blend at 18.9 Brix. The product is blended, pasteurized and can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2.6 % w/w (as
A blend of juice concentrates, corn syrup, malic acid and natural flavor designed to make a fermentable base for pear wine blend at 18.9 Brix.
The product is blended, pasteurized and 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 Montrachet
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