"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


Robin,

I would suggest not adding any acid blend until you've had a chance to taste
the finished product. I make a fig melomel each year, and only in my first
year did I add any acid blend to the recipe. I added the acid blend after
consulting a reference that said that figs were very low in acid. I believe
that reference was accurate, but I've determined that the fig melomel needs
no acid addition for balance.


--
Cheers,
Ken