Hey Guys and Gals! Fresh figs make a rich amber wine with a honeyed finish. Makes one gallon.
Ingredients
Step 1
4 lb fresh ripe figs, or 2 lb dried
2 lb sugar
1 gallon water
2 tsp acid blend
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 Campden tablet, crushed
Step 2
1 pack wine yeast
Directions
1. Remove the stems and chop the figs. Put them in a straining bag in the primary and mash.
2. Dissolve the sugar in hot water and pour over the fruit. Cool, then add everything except the yeast. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment on the pulp 5 to 7 days, stirring daily.
5. Remove the bag. Siphon into a secondary carboy and let it finish.
6. Rack every two to three months until clear. Sweeten to taste once it is still.
7. Bottle and age 6 to 12 months.