Special ingredients?

[sarahkeast]

Just wondering if anyone can de mystify some of the tiny quantity special sounding stuff that pops up in homebrew recipes please.

Got the nutrient bit; marmite or yeast extract (duh, blond moment)

What about citric acid? Can I just use lemon juice?
And pectin enzyme? Any clever cheats on that ? Or do I have to make another trip to shops ?

Thanks

[Green Aura]

We always use lemon or orange juice instead of citric acid. I have had to resort to buying pectic enzyme or some such to clear a particularly hazy wine, but we've only had to use it the once - everything else has cleared by itself given enough time.

[sarahkeast]

Thanks, off to check the price of pineapples! Apple wine, raisin wine, more lemon hooch and Ribena wine wine coming up. Can you tell I have just been given some more DJs?

[sarahkeast]

Thanks Maggie, how much lemon juice do you use ? recipe calls for 1teaspoon I think, so that much lemon ?

The pectic enzyme is meant to be added at start of mixture, guess I will see what happens without it.

Got 4 batches going now; Ribena, Lemonade, Apple and Pineapple, all from CJJ Berry. Will be adding yeast starter tmw tho as off to bed now and it is too warm.

btw, can I use fruit from mixtures once they are strained off ? The pineapple was just boiled, so plan on making crumble or something, but apple and raisin mix will stand for 3 days with yeast, would that be edible or are chickens in for a treat. They are going to love apple cores and pineapple peeling tmw.