Using figs??

[doublehfarm]

I have a freezer full of figs and trees are loaded again. Anybody use them for wine? I haven’t read many good reviews of straight fig. Maybe mixed with other fruits?? Thanks

 

[Rice_Guy]

welcome to Wine Making Talk

The fig I have looked at is high pH as 4.65 & 4.72/ TA 0.43% & 0.59%. It will need acid/ acid blend.
When doing low acid fruits I have found that lemon adds attractive fruity notes without being obvious as lemon flavor. (ex 1% to 5% RealLemon). I test fruit combinations in a pie or a tea.

Jack Keller ( https://swguildpa.com/wp-content/up...omplete-Requested-Recipes-Collection.pdf#page 318) has a fig wine recipe

 

[sour_grapes]

Welcome aboard!

 

[Clover]

I made a fig last year that turned out great. Doesn't taste like Figs, like a strawberry will taste like strawberry, which was nice because I don't love figs to just eat. My dad gave them to me, and I said What the heck, I'll go for it. Glad I did as it is a nice, subtle wine. I made another batch this year and am looking forward to it.

Pro tip - squish them up in a mesh bag very thoroughly and hit it with a good dose of K-meta before fermenting. The bag because they have a lot of pulp, and the K-meta because all the nasties are Inside the figs. You want to zap them well. Ask me how I know... I managed to get a grip on it early in secondary, twice, thankfully! I figured out the cause on the second batch. Next year will be smooth sailing, hopefully.

 

[winemanden]

Vierka, a German wine yeast maker from years ago, I don't know if they still exist, printed a booklet in which they claimed that Rose hip and Fig made the best non grape wine.
That's probably debatable, as wine is a personal taste.

 

[NoQuarter]

I make fig wine almost every year. it is very good and my wifes favorite after about 18 months.
For 6 gallons I use 22 lbs of figs, and average over 4 1/2 tablespoons of Acid. ( 3.5-3.55)
I found near 13% ABV is the sweet spot for balance, very little to no tannin added.....
I usually end up with just over 5 gallons as figs shed a lot of gross lees. Give it plenty of time to clear.
I have varied this recipe over many years but this is about the best to our taste.

 

[Terryfirma]

That sounds wonderful!. Do you grow the figs and use them fresh?. I’ve never seen that many fresh figs.
I have used dried figs in a Beet wine that came out heavy like a sweet vermouth. Not the most drinkable- but works for a martini.

 

[Hazelemere]

I have a freezer full of figs and trees are loaded again. Anybody use them for wine? I haven’t read many good reviews of straight fig. Maybe mixed with other fruits?? Thanks

with Italian prune plums and sultanas you can make a stunning sherry

 

[suzyq2]

I was just going through my canning recipes and I came across pickled figs. It's kinda old school and calls for Xmas spices. Cinnamon sticks, ginger, cardamon etc. That might be fun to experiment with in smaller batches.

 

[NoQuarter]

That sounds wonderful!. Do you grow the figs and use them fresh?. I’ve never seen that many fresh figs.
I have used dried figs in a Beet wine that came out heavy like a sweet vermouth. Not the most drinkable- but works for a martini.

I do grow the figs, I have a few old trees that I keep pruned for production
I freeze them till the weather cools in fall to make wine and preserves.
I have dried them, makes a completely different wine, still very good but a very different taste.
Wash them, cut off stem end then freeze.