|A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for watermelon wine blend at 18.9 Brix. |
The product is blended, pasteurized and can be stored at ambient temperature.
Acidity : 2.4; 2.2 - 2.7 % w/w (as citric acid) (AOAC Method 942.15)
Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classique