I posted about 10 days or so ago, asking about the addition of redcurrant juice to fig wine, to provide the acid required. Well, it all seems to have worked so far. I added 1 litre of juice to the gallon; tasting on racking to secondary showed that to be a pretty good balance. It tastes of a mixture of figs and redcurrants. What're the odds...
Original S.G. was 1090, I pitched the yeast on the night of the 7th, and it was fermenting strongly by the next morning. By the afternoon of the
12th it had got down to 1014, so (as I was racking just about everything else I possessed that day), I racked to secondary. And it's chugging away quite merrily. Most amusing of all, it's bubblegum pink!cheers, robin