Vintner's Best Pomegranate Fruit Wine Base 5-Gallon Pail

The Vintner's Best® Pomegranate 5-Gallon Pail Wine Base is a meticulously crafted blend of juice concentrates, HFCS, citric acid, and natural flavor, designed to create a fermentable base for a pomegranate wine blend at 18.9°B. This product is blended, pasteurized, and includes diammonium phosphate as a yeast nutrient. It's perfect for those who appreciate the convenience and quality of a pre-blended wine base.

Made with real fruit juice, this wine base is derived from the same formulations used by commercial wineries, ensuring a high-quality end product. It's incredibly easy to use, requiring no PH or acid adjustments. Simply dilute one gallon of this Pomegranate Wine Base with four gallons of water, pitch your yeast, and stir.

This product is shelf-stable for up to two years and doesn't require refrigeration, making it a practical choice for your home winemaking needs. It's also scalable to any batch size and is pre-blended, so there's no need to strain out fruit pieces.

With the Vintner's Best® Pomegranate Wine Base, you can look forward to a finished product in just 6-8 weeks.

Product Specifications:
- °Brix: 73.1 min
- Acidity: 2.8-3.5 (as citric acid)
- Ingredients: High Fructose Corn Syrup; Apple, Pear, Purple Carrot, Pomegranate, Elderberry, & Grape Juice Concentrates, Citric Acid, Water, Diammonium Phosphate, Natural Flavors.
- Microbiological Analysis: APC: Less than 200 viable organisms per g, Yeasts &Molds: Less than 50 viable organisms per g, E. Coli & Coliforms: Negative
- Single Strength Brix: 18.6°B Min.
- Acidity: 0.79; 0.71 – 0.89 % w/w (as citric acid)
- Color description: Deep blue/red
- Flavor description: Strong pomegranate wine character

Your Vintner's Best Pomegranate 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) 

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.