Vintner's Best Niagara Wine Base
Brand : Vintners Best
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- SKU:
- 3908
- UPC:
- 888690039087
- Shipping:
- Calculated at Checkout
Your Vintner's Best Niagara Wine Base is a blend of juice concentrates, fruit acid and natural flavors combine to make a fermentable base for Niagara wine blend at 18.9B or 10.7% ABV. This product is blended, pasteurized, filled into gallon containers and can be stored at ambient temperature. Diammonium phosphate is added as a yeast nutrient.
Your Vintner's Best Niagara Wine Base is perfect for making your favorite varietal wines all year long. Your wine base is made from all natural fruit juice and does not need to be strained or placed into any sort of mesh bag! Start making your favorite varietal wines today.
No pH or acid adjustments are required. Acidity: 2.4; 2.2 - 2.6 % w/w (as citric acid) (AOAC Method 942.15)
Ingredient List: High Fructose Corn Syrup; Niagara Juice Concentrate; Citric Acid; Natural Flavors; Diammonium Phosphate; Water
INSTRUCTIONS
Add 4 gallons of water to 1 gallon of concentrate and pitch your favorite yeast to make 5 gallons of wine. Distilled water is your best choice because it is guaranteed to be pH neutral which will not throw off the acidity of your wine. If you cannot get distilled water, you can use regular bottled water however, it could make your wine more tart if it is acidic. Tap water is not recommended.
Your Niagara Wine Base also comes as a kit. It Includes yeast, potassium sorbate, potassium metabisulfite and clearing agents.
Overall rating: 2.4 / 5 from 5 reviews.
Reviews
Missing Ingredients
"Your Niagara Wine Base also comes as a kit. It Includes yeast, potassium sorbate, potassium metabisulfite and clearing agents. Nope!"
wine base was dark brown
"first time using this wine base was surprised by the color when i racked for the first time tasted funny and has kind of a chocolate color and is very dense color will wait to see if it clears"
Wine base was a strange color when opened
"I have been using these wine bases for quite awhile, I decided to try the Niagara, upon opening I found the fruit base to be strange color dark brown, I believe the base was oxidized but made it anyway, after 6 weeks it never cleared and remained brown smelled and taste horrible, a big waste of time and money."
My only issue with all
"My only issue with all of the flavors of Vintner's Fruit Wine Base is that the alcohol yield at 10% is lower than traditional wine production from real fruit. I add an additional 2 lbs. of sugar to bump up the finished alcohol content. I have made approximately 150 gallons of wine using the fruit wine base over the past year, all of which with the added sugar, and it's all gone. I have 23 gallons in various stages of readiness, 18 of which is from the base, the other was made from 13 pounds of Blueberries(to me the base doesn't taste like blueberries). To each his own."
Best of all of them
"I have made three quarters of the fruit bases here and this one is the best. Takes about two weeks to completely ferment then add clarifying agent, sorbate, sulfite, and three frozen white grape juice concentrate cans to back sweeten perfectly."
