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Makes one gallon.


1-1/2 lbs. Dried Figs (chopped) 1 Orange
1 Lemon 1/2 lb. Raisins
2 lbs. Brown Sugar 1 gal. Water
1 pkg. Yeast 1/2 tsp. Yeast Nutrient
1 Campden Tablet, crushed  

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.


  1. Chop figs and raisins and place in the primary fermenter with the sugar, grated lemon and orange rinds (no white pith) and the juice of the two fruits.
  2. Bring the water to a boil and pour over the ingredients in the primary fermenter.
  3. Stir well until the sugar is completely dissolved.
  4. Add the Campden Tablet.
  5. When the liquid has cooled to 100 degrees, add yeast.
  6. Cover primary fermenter.
  7. Stir daily.
  8. When ferment reaches S.G. 1.030 (usually 11-12 days), strain juice into glass jug secondary.
  9. When S.G. reaches 1.000 (usually about 2 months), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
  10. Syphon again in two months and again, if necessary, before bottling.
  11. Allow the wine to age for 1 year from the date you started your wine..


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