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 Premier
Classique. Makes 5 gallons.