horizontal divider


Fresh Fig Wine

"We have a huge fig tree in our back yard here in Austin, TX and would
like to do something with the ton or so of figs it seems bent on producing.
Please send us any and all information that you have on making fig wine.
We would be most appreciative." Shaemus and Heather

Figs are interesting in that they are used in dozens of recipes, but almost always as dried fruit. Fresh figs are rare in recipes, and a "pure fig wine" is rarer still. However, I have one for you and you can multiply it out for 3, 5, 6-1/2, or as many gallons as you have the fermentation containers for. One package of wine yeast will handle from 1 to 5 gallons of wine.

Fresh Fig Wine

Chop or feed figs through mincer. Place in large, finely woven nylon straining bag, tie top, and put in primary fermentation vessel. Stir in all other ingredients except yeast. Check S.G. (should be 1.085 to 1.100; if not, add up to 1/2 cup more sugar, stirring very well before re-checking S.G.). Cover with cloth. Add yeast after 24 hours and stir daily, pressing pulp lightly to aid extraction of juices. When liquor reaches 1.040 (3 to 5 days), hang bag over bowl to drain, lightly pressing to aid extraction (do NOT force or you will cloud the liquor). While pulp drains, siphon liquor off sediments into secondary. Add drained liquid and discard pulp. Fit airlock to secondary. Ferment to dryness (S.G. 1.000 or lower -- in about 3 weeks). Rack into clean secondary, 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 sweeter, add 1/2 tsp stabilizer per gallon after last racking (but before bottling), then add 1/4 lb dissolved sugar per gallon. Bottle. This wine can be drank young (after 3 months in bottle), but will improve immensely with age.

You really should consider drying some of the figs for use in other recipes calling for dried figs. They add considerable body to thin wines, but may impart a brownish color that some find objectionable. Not here. To me, that brown color means the wine should be aged four years before drinking, when it will have taken on an almost sherry quality. This is the value of dried figs....

My thanks to Shaemus and Heather for the request.

This page was created on June 23rd, 1998.

If our website has helped you in your wine or
mead making endeavors, and you feel moved to
contribute to help offset our expenses, please...

Home Page Prelude My Approach Getting Started Glossary of Terms Search This Site
The Basic Steps Advanced Winemaking All About Yeast Using Your Hydrometer Winemaker's Library Winemaking Links
Winemaking Recipes Requested Recipes Winemaking in Texas Wines From Edible Plants Native North American Grapes Visitor-Submitted Recipes
Wine Labels Conversions and Equivalents Measuring Additives Winemaking Problems Jack's WineBlog The Author