Vintner's Best Fruit Wine Base-Concord Grape,128 oz
Inhouse product
- Vintner's Best 128 oz. Jug
- Fruit Wine Base-Concord grape
- Resealable Jug with Tamper Resistant Seal
- Acidity : 2.4; 2.2 - 2.7 % w/w (as citric acid)
- New Packaging
| Brand | LD Carlson |
| Material | Fruit Wine Base |
| Color | Purple |
| Capacity | 128 Fluid Ounces |
| Style | Modern |
Vintner's Best Concord Wine Base 128 oz A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for concord grape wine blend at 18.9 Brix. The product is blended, pasteurized and can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2.7 % w/w (as citric acid) (AOAC Method 942.15) Recommended Yeast: Lalvin K1V-1116 or Red Star Montrachet
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nate@microsoft.com
08-03-2026I bought this to make grape jelly. Added sugar, and pectin, and water and made jelly. There was a very strong metallic chemical taste in the jelly. Had to throw it out it was so bad! Maybe this is concentrate is not appropriate for jelly making?
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sterling71@padberg.net
08-03-2026Easy to use. Good result.
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jwyman@kris.com
08-03-2026I gave this 4 stars because the bottle was slightly damaged however, I managed to complete my project.
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ushjgvaf@gmail.com
08-03-2026Recently, i purchased one of the CONCORD, 1 Gal "Concentrate". Could not get help with one of the customer service employees who always say "yes or no"I did everything according to the directions they have on the back, but it stopped fermenting after 3 days.It tastes bitter and don't know what to do!I don't recommend this product!
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traoreabdoulmoubarak@gmail.com
08-03-2026Takes the guesswork out of making wine
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udaleksandraruthov4856@gmail.com
08-03-2026like a lot will order again
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ntempauleavorene@gmail.com
08-03-2026I have been using Vintner's for several years, usually with good results. The Concord Grape, however, has me scratching my head.I have followed the same process as always. Measure an amount into a vessel, add sugar and water to achieve the desired original gravity reading.After 3 weeks, this batch has only consumed about 40 points of gravity, leaving it at 1.065. It seems to have stalled out, and even with heating it to about 105° F and letting it cool slightly before pitching a different type of yeast, it still refuses to kick off again.At this point, this batch sits at about 5% ABV. Far below even bread yeast's alcohol tolerance. The additional yeast i added was Lalvin 71B, which has almost twice the tolerance as bread yeast, and still, no kick off.I have a few other things to try, but i really hope i didnt just waste $50 on a bunk product. I will update this review as needed.
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nat******
I bought this to make grape jelly. Added sugar, and pectin, and water and made jelly. There was a very strong metallic chemical taste in the jelly. Had to throw it out it was so bad! Maybe this is concentrate is not appropriate for jelly making?
ste******
Easy to use. Good result.
jwy******
I gave this 4 stars because the bottle was slightly damaged however, I managed to complete my project.
ush******
Recently, i purchased one of the CONCORD, 1 Gal "Concentrate". Could not get help with one of the customer service employees who always say "yes or no"I did everything according to the directions they have on the back, but it stopped fermenting after 3 days.It tastes bitter and don't know what to do!I don't recommend this product!
tra******
Takes the guesswork out of making wine
uda******
like a lot will order again
nte******
I have been using Vintner's for several years, usually with good results. The Concord Grape, however, has me scratching my head.I have followed the same process as always. Measure an amount into a vessel, add sugar and water to achieve the desired original gravity reading.After 3 weeks, this batch has only consumed about 40 points of gravity, leaving it at 1.065. It seems to have stalled out, and even with heating it to about 105° F and letting it cool slightly before pitching a different type of yeast, it still refuses to kick off again.At this point, this batch sits at about 5% ABV. Far below even bread yeast's alcohol tolerance. The additional yeast i added was Lalvin 71B, which has almost twice the tolerance as bread yeast, and still, no kick off.I have a few other things to try, but i really hope i didnt just waste $50 on a bunk product. I will update this review as needed.
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