Fig wine
- Thread starter Tom
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I am by no means an expert at figs as you can see in these post here
http://www.winemakingtalk.com/forum/showthread.php?t=9131
http://www.winemakingtalk.com/forum/showthread.php?t=9161
But here is what I have learned from the 1 gallon batch that I did,
figs are super mushy
they have alot of floating parts that take more time than usual to fall out
it has a unusual smell, not bad but just unusual
the acid is a must add for sure because it is like the figs dont have any
last but not least, it is a pretty color wine, kinda purple red color with a hint of like pink in it.
That might not help much but it is what I have learned so far.
http://www.winemakingtalk.com/forum/showthread.php?t=9131
http://www.winemakingtalk.com/forum/showthread.php?t=9161
But here is what I have learned from the 1 gallon batch that I did,
figs are super mushy
they have alot of floating parts that take more time than usual to fall out
it has a unusual smell, not bad but just unusual
the acid is a must add for sure because it is like the figs dont have any
last but not least, it is a pretty color wine, kinda purple red color with a hint of like pink in it.
That might not help much but it is what I have learned so far.
DavidB
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I did 10 gallons of fig. Does have weird smell and is hard to clear. I wasn't fond of the taste by itself but did an f-pack with some store bought cranberry juice. Mixed two gallons to the fig and dang if it didn't turn out good. One of my favorite wines to drink at the moment.
DavidB
Senior Member
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- Feb 15, 2010
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Tom,
I used Jack Keller's recipe as a starting point. I had a five gallon bucket full of fresh figs to work with. I removed the stems and processed the figs in a blender. Poured equal amounts of the fig mash into two five gallon buckets and added sugar to an SG of 1.085. Topped off with water and added the chemicals listed below. Let ferment to dry and racked. Added k-Meta and sorbate and let everything settle down. After clear, I tasted and found I wasn't fond of the end result. I then back sweetened and added the juice f-pack. Racked one more time when clear and bottled. (I saved a one gallon jug of the fig wine without adding the back sweetening and f-pack just to see what it taste like later. Tried a bit just now (6 months after making) and it's not bad. Needs sugar, but the taste isn't like anything I've had before. Not bad, unique I guess is the word) Here's the Keller recipe:
Fresh Fig Wine
4 lbs figs
7 pts water
1-3/4 lbs granulated sugar
3-1/2 tsp acid blend
1 crushed Campden tablet
1 tsp yeast nutrient
1 pkg Montrachet wine yeast
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.
I used Jack Keller's recipe as a starting point. I had a five gallon bucket full of fresh figs to work with. I removed the stems and processed the figs in a blender. Poured equal amounts of the fig mash into two five gallon buckets and added sugar to an SG of 1.085. Topped off with water and added the chemicals listed below. Let ferment to dry and racked. Added k-Meta and sorbate and let everything settle down. After clear, I tasted and found I wasn't fond of the end result. I then back sweetened and added the juice f-pack. Racked one more time when clear and bottled. (I saved a one gallon jug of the fig wine without adding the back sweetening and f-pack just to see what it taste like later. Tried a bit just now (6 months after making) and it's not bad. Needs sugar, but the taste isn't like anything I've had before. Not bad, unique I guess is the word) Here's the Keller recipe:
Fresh Fig Wine
4 lbs figs
7 pts water
1-3/4 lbs granulated sugar
3-1/2 tsp acid blend
1 crushed Campden tablet
1 tsp yeast nutrient
1 pkg Montrachet wine yeast
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.
