Vintners Harvest Fruit Wine Bases. 96 US fluid ounces, 3 quarts by volume of packed fruit in its juices. Not a concentrate. Net weight is 6.5 to 7 lbs depending upon type of fruit. Recommended equipment for making fruit wine is 1) Primary fermenter larger than batch size 2) Secondary fermenter (3 or 5 gallons) depending on batch size 3) Airlocks and stoppers 4) Nylon straining bag (such as our fs11) 5) Racking equipment 6) Hydrometer and test jar and 7) Bottles, corks and corking device.
Additional ingredients are needed for these wine bases. In order to make 5 US gallons the vintner will need approximately 12 lbs white table sugar, 1 oz acid blend, 1 oz yeast nutrient, 1/2 oz pectic enzyme, 1-2 tsp grape tannin, 5 grams (1 packet) of wine yeast (such as the Red Star Cote de Blanc) and 1/2 oz potassium sorbate.
