This is a tried and true fig wine recipe. If you can temper your enthusiasm enough to age it, you will not regret it. It is excellent after it’s second or third year.
- 5-7 lbs fresh figs per gallon of final volume (we used 35 lbs in total)
- 11 lbs sugar
- 2 lbs wildflower honey
- 3 teaspoons bentonite clay
- 3 tablespoons bee pollen
- ~5 gallons water
1 hour to brewing process, 2 weeks to ferment, 2 years to age
We sanitized our fermenter as well as a nylon bag. We clipped the nylon bag around the rim of the fermenter. Putting the figs in this bag inside the fermenter helps when you need to remove the fruity mass (known as the must) about a week into fermentation.
Squeeze the figs into the bag (we used our hands). Mash them up real good. While you’re doing this, heat up a couple gallons of watter.
After the figs are mashed, pour your honey, sugar, and bee pollen onto the mashed figs in the fermenter.
When the water is around 100F, pour it over the honey, sugar, and figs. Measure the brix, if it is not high enough, add some more sugar at this time. Also make sure to bring the volume up an extra 2-3 gallons because when you remove the must it will displace a lot of liquid.