Fig Wine
Indulge in the rich, sweet flavors of homemade fig wine. This unique concoction combines the deep essence of dried figs with hints of citrus zest and honey, resulting in a delightful beverage perfect for sipping or sharing. With simple ingredients and careful fermentation, you'll craft a delicious and aromatic wine that pays homage to the classic fruit.
ingredients
- 2 lbs dried figs
- 2 Campden tablets
- 1 tsp pectic enzyme
- 2 cups honey
- 5 cups brown sugar
- 1 lemon, juice and rind
- 1 orange, juice and rind
- 1 tsp nutrients
- 1 packet wine yeast
- Water (as needed)
steps
- 1.
Sterilize all equipment and workspace to prevent any unwanted bacteria during fermentation.
- 2.
Crush the Campden tablets and dissolve them in a small amount of water; add this solution to a fermentation vessel with the dried figs.
- 3.
Add the pectic enzyme to the figs, mixing gently, and let it sit for 24 hours to maximize extraction of flavors.
- 4.
In a separate pot, combine honey, brown sugar, lemon juice, lemon rind, orange juice, and orange rind with water, bringing it to a gentle boil to create a syrup.
- 5.
Cool the syrup, then pour it over the figs in the fermentation vessel, adding enough water to fill the vessel to the desired level (usually up to 5 gallons).
- 6.
Stir in the nutrients and sprinkle the wine yeast over the top. Seal the vessel with an airlock and set it in a dark, warm place for fermentation.
- 7.
After about 4-6 weeks, or when fermentation appears to have stopped, siphon the wine into clean bottles, leaving sediment behind.
- 8.
Age the wine for at least 3 months before tasting, allowing flavors to develop and mellow.
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