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