A blend of hibiscus and other juice concentrates, HFCS, citric acid and natural flavors designed to make a fermentable base for hibiscus wine blend at 18.9 Brix. The product is blended, pasteurized, filled into gallon containers and stored at ambient temperature. Diammonium phosphate is added as a yeast nutrient.
No refrigeration necessary
Scalable to any batch size
6-8 weeks to finished product
Pre-blended - no straining out fruit pieces
128 oz. Jug
No refrigeration necessary
Scalable to any batch size
6-8 weeks to finished product
Pre-blended - no straining out fruit pieces
128 oz. Jug
