Apple Vintners Harvest Fruit Base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Apricot Vintner’s Harvest fruit base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Black Currant Vintner’s Harvest fruit base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Blackberry Vintner’s Harvest Fruit Base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Blueberry Vintner’s Harvest Fruit Base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Cherry Vintners Harvest Fruit base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Cranberry Vintner’s Harvest Fruit Base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Elderberry Vintner’s Harvest Fruit Base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Peach Vintner’s Harvest Fruit base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Pear Vintner’s Harvest Fruit Base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Plum Vintners Harvest Fruit Base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Raspberry Vintner’s Harvest Fruit Base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Strawberry Vintners Harvest Fruit Base
Fruit bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit in that the winemaker needs to crush and press. Includes recipes and instructions for making a 3- or 5-gallon batch.
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Vintner’s Best Passionfruit Wine Base 128 oz.
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for passionfruit wine blend at 18.9 Brix. The product is blended, pasteurized. 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
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Vintner’s Best Sangria Wine Base 128 oz.
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for sangria wine blend at 18.9 Brix. The product is blended, pasteurized. 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
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