Dave Allyn wrote in message . ..
I have seen a few recipies that call for lemon juice to increase the
acid of the must. does anyone know how much should be used to
increase by a certain amount?
--snip

Yes you can play around all you want this way. In the end you might
actually end up with something quite good too.

The other way is to blend. With that I mean you make your lemon wine
and hold it ready to blend into any country wine you feel needs some
extra kick from whatever you now have. Same goes with whatever else
you decide to ferment from. Each has its own flavor and can lend a
hand in creating new once.

Blend a glass at the time and think and marvel, and then age it and
enjoy the finish brew.

If you want some kind of control in what you are trying to achieve
this might be a way to go.

But if your need a quick buzz and not much fuzz, throw some lemons in
and hope for the best.

SG Brix