FRUIT BASE

Strong honeydew melon wine character; to match standard. A blend of juice concentrates, HFCS, citric acid and natural flavor designed to make a fermentable base for honeydew wine blend at 18.9B.

VINTNER'S WHITE SANGRIA FRUIT WINE BASE 128oz

Strong Moscato grape character with a sweet finish.

Vintners Best - Black Cherry Fruit Wine Base 128 oz (1 Gallon)

Black Cherry Fruit Wine Base is an excellent blend of black cherry juice concentrate for making your favorite fruit wines. Seasonality of fruit availability is no longer an issue. Vintner

SANGRIA FRUIT WINE BASE 128 OZ (1 GALLON)

A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for watermelon wine blend at 18.9 Brix. The product is blended, pasteurized and can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2.7 %

A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for pineapple wine blend at 18.9 Brix. The product is blended, pasteurized and can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2.7 % w

A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for concord grape wine blend at 18.9 Brix. The product is blended, pasteurized and can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2.7

STRAWBERRY WINE BASE 128 oz (1GAL)

A blend of juice concentrates, fermentable corn syrup, citric acid, natural flavors and colors designed to make a fermentable base for blood orange wine blend at 18.9 Brix The product is blended, pasteurized, filled into gallon containers and stored at am

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 %

A blend of juice concentrates, fermentable corn syrup, citric acid and natural flavors designed to make a fermentable base for niagara wine blend at 18.9 Brix. The product is blended, pasteurized, filled into gallon containers and stored at ambient temper

A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for blueberry wine blend at 18.9 Brix. The product is blended, pasteurized and stored at ambient temperature. Acidity : 2.4; 2.2 - 2.6 % w/w (as

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

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.

This 49 oz. of Oregon fruit puree is prepared from raspberries grown in oregon and apos fertile Willamette valley. Commercially sterilized and containing no preservatives, you can add this puree directly to your primary or secondary fermenter to Flavor b

Each 49 oz can of blackberry puree is made from 100% blackberries with all seeds removed. U

This 100% fruit puree makes an excellent addition to a beer or mead and makes amazing fruit wines.

A blend of dark, sweet and tart cherries.Perfect for making cherry wheats, light cherry ales, or cherry porters and stouts.

A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for plum wine blend at 18.9 Brix. The product is blended, pasteurized and can bestored at ambient temperature. Acidity : 2.4; 2.2 - 2.6 % w/w (as

A blend of juice concentrates, corn syrup, citric acid and and natural flavor designed to make a fermentable base for tart cherry wine blend at 18.9 Brix. The product is blended, pasteurized and can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2