I don't know - I'm not real familiar with redcurrant juice or if it could be
used as the acid requirement. I'd be interested as well to see what someone
else might think.
Darlene

"Robin Somes" > wrote in message
...
> In message >, Dar V
> > writes
>>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
>>
>
> Thanks; I may go with the orange/lemon juice suggestion. But I was really
> curious to see whether anyone had an opinion on using redcurrant juice to
> provide acid. There's not enough of it to make a batch of wine on its own,
> and having had to unfreeze it, it's a shame to let it go to waste!
>
> cheers,
> robin
>
>>"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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>>
>>
>
> --
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