Vintner's Watermelon Base

A blend of juice concentrates, corn syrup, citric acid & natural flavor designed to make a fermentable base for watermelon wine blend at 18.9 Brix. The product is blended, pasteurized & can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2.7 % w/w (as citric acid) (AOAC Method 942.15). Makes 5 US gallons. Yeast, sulfite and sorbate are not included (but highly recommended).

Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classique