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Unless the figs were super sweet, the alcohol by volume will probably be pretty low.Without knowing what the starting specific gravity it is pretty hard to tell.  Anyway, if it was me, I would probably add about a pound of sugar per gal. Also, some nutrient to help the ferment.  I would add the sugar over the course of a few days and add it slowly, stirring it in.  Only use about half the recomended amount of nutrient to start with, then add the rest with the last sugar addition.  Make sure you have plenty of headspace in the primary as these additions can make the wine foam. Good luck with it, others will probably have some more ideas to help.  Arne.