A blend of apple juice concentrate, corn syrup, malic acid and natural
flavor designed to make a fermentable base for apple wine blend at 18.9
Brix. The product is blended, pasteurized. Can be stored at ambient
temperature. Acidity: 0.61; 0.56 - 0.66 % w/w (as citric acid) (AOAC
Method 942.15) Recommended Yeast: Lalvin K1V-1116 or Red Star Premier
Classiqu. Makes 5 gallons.
