Fig Wine

Decided to back sweeten the wine this morning after 4-months. This batch was much better as a dry wine compared to the Etna and Blackberry / Etna wine I made in the past. The recipe I used is below.

4.5 lbs figs (Byadi for this wine)
1 gallon water
2.5 lbs sugar
1.5 tsp acid blend
1/2 tsp pectic enzyme
1 tsp nutrient
1 campden tablet
1 pkg wine yeast

If back sweetening an additional campden tablet and 1/2 tsp stabilizer added.

Although this recipe makes a good wine, the fig flavor doesn’t come through at all - maybe some can detect it with better taste tasting skills. Next year I’m going to try to use 10-15 lbs of figs per gallon of wine to try to reduce the initial water volume so more fig flavor comes through at the end. Hopefully my trees ramp up production a bit next year.

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Beautiful colour! Do you filter or is that only racking?

Looking at the ingredients. What is “nutrient”?

Well done!
 
TorontoJoe said:
Is making mead much different than making wine?
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Honey is not a full balanced meal for the yeast since it lacks nutrients the yeast need to prosper. Adding yeast nutrient or yeast energizer is important or the mead would be underattenuated and not finish Fermentation. Otherwise it's pretty much the same.

I made a small batch wine with grapes, mulberries, and Figs this autumn. I added yeast and some sugar to boost sugar content. Looks good so far. I'll be donating dried Figs to a local brewery for a Belgian dark ale in the near future :)
 
Love to see your fig brews! Thank you for sharing. We took up the hobby about 2 years ago after visiting @strudeldog and his awesome wife served us some of their Asian persimmon wine. Simply gorgeous and it blew our mind how good it was. So we decided that, if one could make wine that good at home, then we just had to take up the hobby. I mean one can only eat so much jam or pies! This seemed like a great way to use our fruit. We still haven't made any fig wine yet. So no photo of that to share. Production was way down this year due to the polar vortex event last January. I'm hope to brew a batch this year. From what I have read, a lot of people report that fig wine tends to loose its fig flavor in the process. I'm going to try adding some more figs in secondary to hopefully infuse some more fig flavor.

Last year we did a new type of Demonstration Booth at the Southeast Fig Frolic. We called it "Fermentation Station" and Mr & Mrs Strudeldog worked the booth. They brought a bunch of brew gear from home including a batch of fermenting fig wine. We had all sorts of free info on homebrewing to take home, and you look at or could try out some gear like air locks, auto-siphons, bottlers, and more. It was great fun and I think we should do it again at this year's Frolic. There was so much going on that I think many attendees didn't even find the both.

Our favorite wine last year was strawberry. here's a photo of that in primary with a gallon of peach wine in my husband's workshop.
 

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2Angels said:
Love to see your fig brews! Thank you for sharing. We took up the hobby about 2 years ago after visiting @strudeldog and his awesome wife served us some of their Asian persimmon wine. Simply gorgeous and it blew our mind how good it was. So we decided that, if one could make wine that good at home, then we just had to take up the hobby. I mean one can only eat so much jam or pies! This seemed like a great way to use our fruit. We still haven't made any fig wine yet. So no photo of that to share. Production was way down this year due to the polar vortex event last January. I'm hope to brew a batch this year. From what I have read, a lot of people report that fig wine tends to loose its fig flavor in the process. I'm going to try adding some more figs in secondary to hopefully infuse some more fig flavor.

Last year we did a new type of Demonstration Booth at the Southeast Fig Frolic. We called it "Fermentation Station" and Mr & Mrs Strudeldog worked the booth. They brought a bunch of brew gear from home including a batch of fermenting fig wine. We had all sorts of free info on homebrewing to take home, and you look at or could try out some gear like air locks, auto-siphons, bottlers, and more. It was great fun and I think we should do it again at this year's Frolic. There was so much going on that I think many attendees didn't even find the both.

Our favorite wine last year was strawberry. here's a photo of that in primary with a gallon of peach wine in my husband's workshop.
Click to expand...
"Fermentation Station" I like the sound of that!
 
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