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Fair enough, sadly living in central dublin means that you are greatly restricted as to what you can buy. Shop in general only stock very basic stuff and getting things for baking is hard to source. Jiff's a good idea. As far as I remeber it says on it as well what the equivalent of the...

I am going to go out an a big long limb here and say that there probably wouldn't be enough of the stuff in the liquid to kill the yeast. Total guess though. Does it say the quantities in the juice? What temp is the primary at? James.

Fantastic. Just the answer I was hoping to get. James.

Thanks guys. I had a feeling we where dealing with 2 different things in terms of cordial/concentrate. Some shops do tend to supply concentrate (usually not frozen) but it tends to be extremely pricey stuff. Not to worry, thanks for all the help. James.

Hello, If you don't have any citric acid for a recipe is it possible to replace it with, say, lemon juice or lemon peel? If so how should the quantities be adjusted? Also what will happen to the wine itself if the replacement is made (taste and colour wise?)? Any? Thanks in advance...

I'll have a look through those posts now thanks for the advice. Am I right in assuming that another name for concentrate would be cordial? Assuming that the cordial is organic and doesn't contain preservatives can it be used? Someone somewhere mentioned you could use Ribena (I am a bit...

Hi, I was just wondering if anyone could offer me advice? I've been looking through the posts here for different wines, meads and ciders and a lot of them suggest using concentrated fruit juices. I've looked and can't find anything other than grape concentrate. I live in Ireland and was...