Country Fig Wine II

Fig Wine from Winemaker Magazine


  • 9 lb. figs
  • 6 1/2 quarts water
  • 3 1/2 lbs. sugar
  • 2 T acid blend
  • 2 Campden tablet – crushed
  • 2 t yeast nutrient
  • 1 pkg  Montrachet yeast
  1. Chop the figs, place them into a fruit bag and put it into your primary fermentation vessel.
  2. Stir in all of the ingredients except the yeast.
  3. Check the specific gravity, it should be between 1.085 to 1.095.  If it is not, add up to 1/4 cup more sugar, stirring well before checking.
  4. Cover the fermenter with a towel
  5. After at east 12 hours, add the yeast.  Stir twice a day, pressing the fruit to help extract the juices.
  6. When the specific gravity reaches 1.040, hang the bag to drain
  7. Add the liquid into secondary fermenter and fit it with an airlock.
  8. Ferment to dryness (a specific gravity 1.000 or lower — this takes about 3 weeks).
  9. Rack into clean secondary fermenter, top up to 1 gallon and reattach airlock.
  10. Rack again in 2 months.
  11. Rack again and bottle when clear.
  12. This is a good dry wine. If you want it sweet, stabilize, then add 1/4 lb. dissolved sugar per gallon. Bottle after three weeks.

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