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
- Chop the figs, place them into a fruit bag and put it into your primary fermentation vessel.
- Stir in all of the ingredients except the yeast.
- 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.
- Cover the fermenter with a towel
- After at east 12 hours, add the yeast. Stir twice a day, pressing the fruit to help extract the juices.
- When the specific gravity reaches 1.040, hang the bag to drain
- Add the liquid into secondary fermenter and fit it with an airlock.
- Ferment to dryness (a specific gravity 1.000 or lower — this takes about 3 weeks).
- Rack into clean secondary fermenter, top up to 1 gallon and reattach airlock.
- Rack again in 2 months.
- Rack again and bottle when clear.
- 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.