A blend of juice concentrates, corn syrup, citric and malic acids and natural flavor designed to make a fermentable base for apricot wine blend at 18.9 Brix. The product is blended and 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
Storage: Ambient. For best quality product should be stored 70'
F or colder.
Shelf-life: Minimum shelf-life for unopened containers stored at 70'
F is one (1) year
from the date of manufacture. Product should be inspected by customer
after longer storage to ensure quality.
PRODUCT ANALYTICAL SPECIFICATION
Product: Apricot Wine Homebrew Base 1+4 50908.01
(1 gallon makes 5.00 gallons juice at 18.6o
Product Code: 50908.01
Product Description: A blend of juice concentrates, HFCS, citric and malic acids and natural flavor
designed to make a fermentable base for apricot wine blend at 18.9o
B. The product
is blended, pasteurized, filled into gallon containers and stored at ambient
Brix : 73.1o
B min. (as sucrose, corrected for acidity)(AOAC Method 983.17)
Acidity : 2.4; 2.2 – 2.6 % w/w (as citric acid)(AOAC Method 942.15)
Ingredient List : High Fructose Corn Syrup; Apple, Pear & Apricot Juice Concentrates; Water; Citric
Acid; Malic Acid; Natural Flavors.
APC : Less than 200 viable organisms per g (AOAC Method 990.12)
Yeasts &Molds: Less than 50 viable organisms per g (AOAC Method 997.02)
E. Coli & Coliforms: Negative (AOAC Method 991.14)
B Min. (AOAC Method 983.17)
Acidity: 0.61; 0.56 – 0.66 % w/w (as citric acid)(AOAC Method 942.15)
Color description : Yellow/Brown; to match standard (Observational Analysis)
Flavor description: Strong apricot wine character; to match standard (Organoleptic Analysis)