How to Make Fig Wine

Ingredients:

- 10 lbs (4.5 kg) fresh, ripe figs

- 2 lbs (900 g) granulated sugar

- 2 cups (500 ml) water

- 1 teaspoon (5 ml) pectic enzyme

- 1 packet of wine yeast (Montrachet or Lalvin EC-1118 is recommended)

- Yeast nutrient (optional, but recommended for a healthier fermentation)

- Campden tablets or potassium metabisulfite (for sanitization)

- Bentonite clay (for clearing)

- Finings (such as gelatin or isinglass, optional, for clearing)

- Bottles and corks or caps

Equipment:

- A large fermentation bucket (food-grade plastic or glass) with a lid

- A sanitized spoon or stirring utensil

- An airlock and grommet

- A siphon or racking tube

- A bottle filler or funnel

- A hydrometer and a graduated cylinder (optional, to measure the specific gravity of the wine)

- Bottles and corks or caps

Instructions:

1. Prepare the Figs:

* Sort and inspect the figs, removing any damaged or spoiled ones.

* Rinse the figs gently under cool water to remove any dirt or debris.

* Cut the figs into quarters or eighths, depending on their size.

2. Sanitize Equipment:

* Clean all of the equipment that will come in contact with the wine, including the fermentation bucket, lid, stirring utensil, airlock, and siphon, using a sanitizing solution or Campden tablets.

3. Prepare the Fermentation Bucket:

* Place the cut figs and water in the fermentation bucket.

* Add the pectic enzyme and stir well.

* Cover the bucket and let it stand at room temperature for 24-48 hours. This helps break down the pectin in the figs, which improves clarity and extraction.

4. Add the Sugar:

* After 24-48 hours, stir in half of the sugar and any optional yeast nutrient.

* Cover the bucket again and let it stand for another 24 hours.

5. Add the Yeast:

* After standing, sprinkle the wine yeast over the surface of the mixture and stir gently.

* Cover the bucket and let it stand at a consistent room temperature (around 68-75°F/20-24°C) for 24 hours. This allows the yeast to rehydrate and begin fermenting.

6. Fermentation Process:

* After 24 hours, stir the mixture thoroughly to distribute the yeast and nutrients. This prevents the formation of a crust on the surface.

* Cover the bucket and attach the airlock, filling the airlock with water.

* Let the mixture ferment for about 7-10 days. During this time, the yeast will consume the sugars in the figs and convert them into alcohol.

* Monitor the fermentation by observing the airlock. Bubbles should rise and fall in the airlock, indicating active fermentation.

7. Measure Sugar Content (Optional):

* You can use a hydrometer to measure the specific gravity of the wine before and after fermentation. Over time, the specific gravity should decrease as the yeast converts sugars into alcohol.

8. Stir and Taste:

* Stir the mixture every day during the fermentation process to prevent the formation of sediment.

* Taste the wine a few days after fermentation begins to adjust the sweetness level. If desired, add the remaining sugar a little bit at a time, stir, and let the fermentation continue.

9. Rack the Wine:

* After the initial fermentation is complete, siphon or rack the wine into a clean fermentation bucket, leaving behind any sediment.

10. Clarify and Degas:

* Let the wine sit for another few weeks or months, allowing any sediment to settle at the bottom.

* If desired, bentonite clay can be added to improve clarity. Follow the instructions provided with the bentonite clay for proper dosage and usage.

11. Optional: Use Finings:

* For further clarification, use finings such as gelatin or isinglass according to the package instructions. This step is optional but can result in a clearer wine.

12. Bottle the Wine:

* Once the wine is clear, siphon or rack it into clean, sterilized bottles.

* Fill the bottles to within about an inch (2.5 cm) from the top.

* Cork the bottles or seal with caps securely.

13. Age and Enjoy:

* Store the bottles in a cool, dark place for at least 6 months to allow the wine to age and develop its flavor.

* Enjoy your homemade fig wine!

Remember, making wine requires patience and attention to detail. Monitor the fermentation process closely and keep the area clean and sanitized to prevent any contamination. With careful attention, you can craft a delicious and satisfying homemade fig wine.