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For those who didn't read the grape thread that I had posted that is where the figs started at. Make a long story short I was gifted 7lbs of figs.
you can read about it all here
http://www.winemakingtalk.com/forum/showthread.php?t=9131
Here is what I did with them
Put the in the freezer for two days while I found out how to deal with them.
Once I found that out here is the recipe I used
2 gallon recipe
7.5lbs of figs thawed and cut in half
700 grams of sugar
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
3 tsp acid blend
-> not normal for me but 1/16 tsp of k-meta
14 cups of water
Yesterday (9/7) I thawed the figs out and cut them in half, put them in a strainer bag and put them in the primary. Added 12 cups of hot water the k-meta and pectic enzyme.
Today (9/8) I squeezed the figs to get the juice out and then checked the SG (1.030) as well as the pH (off the charts). I figured (using the wine calc) that I needed 700 grams of sugar (made in a simple syrup with some of the must) to bring the SG up to 1.080. When I figured this I only used a 1.5 gallon must instead of 2 gallons, mainly because after I remove the fruit it will probably be around 1.5 gallons. This might make the ABV a little lower but thats better than rocket fuel. Then I corrected the pH by adding 2 tsp of acid blend then checking and adding another 1 tsp of acid blend to bring the pH down to 3.4, the reason for that amount of acid blend is two fold. 1 is because figs don't have that much acid in them and 2 my tap water is around 7.8 which doesn't help in the wine making field.
Once the SG and pH were corrected I pulled the fruit bag out and though that it needed about 2 more cups of water, I am glad that it didn't affect the SG or the pH that much so I just left it that way. That is also where the 14 total cups come from.
Then added the rest of the ingredients, yeast nutrient, yeast energizer, and finally the yeast (K1-V1116)
I will update as things progress.
you can read about it all here
http://www.winemakingtalk.com/forum/showthread.php?t=9131
Here is what I did with them
Put the in the freezer for two days while I found out how to deal with them.
Once I found that out here is the recipe I used
2 gallon recipe
7.5lbs of figs thawed and cut in half
700 grams of sugar
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
3 tsp acid blend
-> not normal for me but 1/16 tsp of k-meta
14 cups of water
Yesterday (9/7) I thawed the figs out and cut them in half, put them in a strainer bag and put them in the primary. Added 12 cups of hot water the k-meta and pectic enzyme.
Today (9/8) I squeezed the figs to get the juice out and then checked the SG (1.030) as well as the pH (off the charts). I figured (using the wine calc) that I needed 700 grams of sugar (made in a simple syrup with some of the must) to bring the SG up to 1.080. When I figured this I only used a 1.5 gallon must instead of 2 gallons, mainly because after I remove the fruit it will probably be around 1.5 gallons. This might make the ABV a little lower but thats better than rocket fuel. Then I corrected the pH by adding 2 tsp of acid blend then checking and adding another 1 tsp of acid blend to bring the pH down to 3.4, the reason for that amount of acid blend is two fold. 1 is because figs don't have that much acid in them and 2 my tap water is around 7.8 which doesn't help in the wine making field.
Once the SG and pH were corrected I pulled the fruit bag out and though that it needed about 2 more cups of water, I am glad that it didn't affect the SG or the pH that much so I just left it that way. That is also where the 14 total cups come from.
Then added the rest of the ingredients, yeast nutrient, yeast energizer, and finally the yeast (K1-V1116)
I will update as things progress.
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