During fermentation, the yeast and CO2 will protect your wine from
oxidation and other infestations, so I don't see why you couldn't start your
fermentation prior to making your upward acid adjustment. You could
adjust acidity and SO2 after the secondary fermentation.

I've never tried a fig/currant combination ... it sounds like an interesting
experiment, who knows. As Darlene points out, you can use citrus fruit
for a source of acid, but there is the problem of the citric acid being
prone
to acetic acid (vinegar) production during fermentation. If you're making a
sweeter wine, the acetic acid probably won't be a problem.

Myself, I probably would pop the fresh figs into the freezer until I could
make that trip to the brew shop.
Jon

"Dar V" > wrote in message
...
> If I remember correctly, you can add the juice of a lemon or the juice of
> an orange for the acid requirement. It sound like your wine needs a lot
> of acid though, so I'm not sure if you should use one or two. When I make
> Rhubarb wine, I use the juice of an 1 orange, although Jack's recipe calls
> for 1 lemon. Why don't you check Jack's site and look at some other
> recipes. Or wait just a bit, maybe a more experienced winemaker will have
> a suggestion.
> Darlene
>
> "Robin Somes" > wrote in message
> ...
>> Hi all,
>>
>> I'm just about to make a little batch of fresh fig wine, as per the
>> recipe on Jack K's site. The recipe calls for 3 1/2 tsp of acid blend.
>> Well, I don't have any, it's Sunday, and I'm unlikely to be able to get
>> to the brew shop for a few days this coming week to get any. But what I
>> do have is about a litre and a half of redcurrant juice, frozen, which
>> for a number of unconnected reasons, I need to get out of my freezer, to
>> make room.
>>
>> So, any opinions on whether it might make a welcome addition to the
>> figs, and what sort of quantity I might need to throw in as a substitute
>> for the acid blend?
>>
>> cheers,
>> robin
>> --
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>> Trust me, I'm a webmaster...
>
>