Fig Wine
October 25th, 2011 | 
Author: Ingredients
- 1kg Dried Figs
- 500g raisins
- 1.5kg sugar
- High Alcohol yeast
- Pectolase
- Yeast Nutrient
Method
This will produce a medium to sweet wine. In fact it is more like a sweet sherry than a wine but delicious none-the-less.
- Chop up the figs and raisins and place in a fermenting bin or a clean food grade bucket.
- Pour 4 pints of boiling water over the fruit, then add the sugar.
- Leave this overnight. Cover with a clean cloth to prevent any contamination.
- The next day you can add the rest of ingredients as well as 2 pints of cold water. The wine should start bubbling within about 24 hours. Stir and mash about a couple of times a day.
- After about 5 days of fermenting, you can strain off the solids using a coarse straining bag.
- Place the liquid into a clean sterilised demijohn and top up, filling it to the shoulders with cold water. Now fit an airlock and leave to ferment out at room temperature.
- This may take a few days or a couple of weeks depending on the temperature. Use a BrewBelt in colder months if needed.
- Once the bubbles stop coming up through the airlock, or at least they slow down to about once every 2 minutes or so, test the wine.
- You can use a hydrometer or just taste it, if you like the taste go on to the next step.
- Don’t be fooled into thinking that it is too sweet. It is meant to be a sweet wine; more like a sherry.
- If you think it is too dry, you could add more sugar (although this will give you even more alcohol). Simply add 50g of sugar at a time until it completely stops fermenting. You won’t usually get much more in than that!
- Add 1 campden tablet and potassium sorbate. Now leave your wine to clear.
- When clear, syphon it into another clean demijohn or bottle your wine ready for drinking.
- Enjoy your wine.
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