Fig Wine


  • 1kg Dried Figs
  • 500g raisins
  • 1.5kg sugar
  • High Alcohol yeast
  • Pectolase
  • Yeast Nutrient


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.

  1. Chop up the figs and raisins and place in a fermenting bin or a clean food grade bucket.
  2. Pour 4 pints of boiling water over the fruit, then add the sugar.
  3. Leave this overnight. Cover with a clean cloth to prevent any contamination.
  4. 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.
  5. After about 5 days of fermenting, you can strain off the solids using a coarse straining bag.
  6. 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.
  7. This may take a few days or a couple of weeks depending on the temperature. Use a BrewBelt in colder months if needed.
  8. 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.
  9. You can use a hydrometer or just taste it, if you like the taste go on to the next step.
  10. Don’t be fooled into thinking that it is too sweet. It is meant to be a sweet wine; more like a sherry.
  11. 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!
  12. Add 1 campden tablet and potassium sorbate. Now leave your wine to clear.
  13. When clear, syphon it into another clean demijohn or bottle your wine ready for drinking.
  14. Enjoy your wine.

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