L. Jones wrote:Grapes are often there as a source of natural yeast, so you could use yeast...or grapes, non-rasined.
Leila Rich wrote:Dunno about acid, but I do know to be very wary of commercial raisins, as non-organic ones are heavily sulphured and if I don't want a handful of raisins killing my yeast!
tel jetson wrote:the fruit of flowering quince (Chaenomeles spp.) is sometimes compared to lemons. lots of pectin in there, though, which could give you troubles. is the lemon for pH adjustment? there are plenty of acidic fruits that could fill that role for you. verjuice and crabapples both seem like good options, but there are a lot more, too.
and what are the raisins for? extra sugar? yeast? unsulfured prunes or dried cherries could do the same thing, as could any number of sweet fruit juices. or honey. there's generally plenty of wild yeast on fruits, especially if they've got a sort of white powdery bloom on them.
sounds like some experimentation is in order. just about anything with some sugar in it can potentially be made into booze.