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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