Selfsufficientish.com

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

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.

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?

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.