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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