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A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for elderberry wine blend at 18.9 Brix. The product is blended, pasteurized can be and stored at ambient temperature.
Acidity : 2.4; 2.2 - 2.6 % w/w (as citric acid)
Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classique
Makes - 5 gallons.
Simply mix contents of this container with 4 gallons of water, mix and stir.
Sprinkle yeast on top and ferment.
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