Makes one gallon.
|1-1/2 lbs. Dried Figs (chopped)
||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
- 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.
- Bring the water to a boil and pour over the ingredients
in the primary fermenter.
- Stir well until the sugar is completely dissolved.
- Add the Campden Tablet.
- When the liquid has cooled to 100 degrees, add yeast.
- Cover primary fermenter.
- Stir daily.
- When ferment reaches S.G. 1.030 (usually 11-12 days),
into glass jug secondary.
- When S.G. reaches 1.000 (usually about 2 months), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- Syphon again in two months and again, if necessary,
- Allow the wine to age for 1 year from the date you
started your wine..