Ingredients
350 KG Fresh Black Currant berries
170 KG granulated sugar or 220L Invert Sugar
40 ml Fructozym P or 50g Lafase Fruit
400 grams Diamonium Phosphate
240 grams Fermaid K
250 grams EC-118 yeast or D-71
Some neutral “blending wine†may be required
Description
Foodista
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