Fig Wine

This is very cool.  I love the color already!  I can't wait for the updates.  I am hoping to make fig wine, if I can ever get enough of them during a season...so far, me and my family and friends just eat them all.  :D

Are you shooting for a dry wine or a sweet wine?
 
Lookin good man, thanks to a few great people we have got to try out some very tasty wines and drinks.
Be great to hear how yours turns out and to see your recipe.
 
RandyK said:
This is very cool.  I love the color already!  I can't wait for the updates.  I am hoping to make fig wine, if I can ever get enough of them during a season...so far, me and my family and friends just eat them all.  :D

Are you shooting for a dry wine or a sweet wine?
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It’s a dry wine now - I’ll back sweeten it to somewhere between dry and sweet.

Figgerlickinggood said:
Looks wonderful.  Would that be more of a desert wine?
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Thanks. It’s a dry wine now. 

Based on how much of a sugar solution I add to the final product will make it a semi-sweet, sweet, dessert, etc. wine. I’ll be shooting for the semi-sweet range.
 
@"bushdoctor82"#14 . What a delicious looking wine. I wish I could taste it. Thank you so much for posting this interesting project.
 
@bushdoctor82 - I've made more than a little wine over the years, but never with anything other than grape. Anything different in the process?

The way I learned to do wine was with nothing added. just the crushed grapes and time. I've often wondered how other fruit with lower sugar do? I suppose I could wait for the recipe in spring :)
 
TorontoJoe said:
@bushdoctor82 - I've made more than a little wine over the years, but never with anything other than grape. Anything different in the process?

The way I learned to do wine was with nothing added. just the crushed grapes and time. I've often wondered how other fruit with lower sugar do? I suppose I could wait for the recipe in spring :)
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Lots of sugar added and a few other ingredients.

My Mothers friend, who is from Sicily, was explaining her family’s wine making recipe and it was as you say, just grapes and time. However, she mentioned that they would place snails crawling in the wine barrel to consume anything harmful, then make Babbalucci to serve with the finished wine. I searched online about this method and have yet to find anything. Ever heard of people doing this?
 
bushdoctor82 said:
Thanks - but just recycled old bottles with labels from original bottles. I may try to make my own labels in the future though.
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Ahhh. My bad. I should have looked closer. I just assumed you had labeled them. I love all the different fruits and flavor profiles you are getting!
 
I think in my spare time over the next several years as I get my trees into more production (assuming I’m in the same place) I’m going to be experimenting a lot with this. I was thinking of doing more “Mead” with a honey base and figs as the added nuance, but I’d love to see what can be made between wines / beers as a small business eventually!
 
Ikibahd said:
I think in my spare time over the next several years as I get my trees into more production (assuming I’m in the same place) I’m going to be experimenting a lot with this. I was thinking of doing more “Mead” with a honey base and figs as the added nuance, but I’d love to see what can be made between wines / beers as a small business eventually!
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Fig infused mead sounds really good.
 
GoodFriendMike said:
Fig infused mead sounds really good.
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I had Little Miss Figgy in Texas that got FULL sun from mid-day onwards with heat reflecting off a wall (you need water after 5 minutes standing in that spot) - it had an aftertaste to me that was pure Pecans of all things! All that is to say, I feel like figs could bring so much nuance that maybe wouldn’t ever be expected, but also taste different and “exotic”
 
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