I decided to make two fig wines, one with dried fruit and one with fresh. It was a little experiment to see how the two differing fruit compared. It is not like it was laboratory conditions with the same types of figs used but the yeast and general approach were close with no extras like raisins or grape extract added, no zests to help the flavour and the same gravity and acidity.

CLICK HERE FOR THE FRESH FIGS

Dried figs have a number of advantages of the squishy squishy fresh ones. Dried figs are cheap at about one third of the price. They are easy to use coarsely slicing after chopping the woodier stem off and they give a very nice aroma as they ferment. When it gets to racking off the gross lees into secondary fermentation they are far far easier to leave behind as they pretty much stay as a lump rather than a gelatinous mass like the fresh figs. Dried fig wine would be a very forgiving wine for a beginner.

It sounds like an easy win using dried figs but I am not totally convinced and the wine may simply be different and suited a different time to drink. The dried figs are fruity and I imagine the wine will mature fastr – I will crack them open at two years for a fresh punch in the face wine that is sweet rather than semi sweet or dry. The fresh fig wine will I imagine be more transformative maturing over a long time into a deceptively complex drink over four years… if I can leave it that long.

Both fresh and fdried do share a few characteristics with high tannin and pectin being present but the dried figs have far less management to do. Both need a little time to allow the sugar to be extracted for a decent gravity reading and the dried figs more so due to the tougher fibrous nature.

May well be able to update over the months and years as the fermentation and ageing progresses.

DRIED FIG WINE 4.5L

Fruity wine that is sadly a brown… gold colour. White wine yeast preferable and EC1118 seems suited. Can have white grape extract or raisins added for body and lemon and orange zests for a tweaked taste. Suitable for sweet or very dry wine I imagine.

1.75kg fresh figs

4.5L water

800g-ish sugar to 1.09SG

Acid blend (or juice of a lemon)

Yeast

Yeast nutrient

Pectic enzyme

Wash the figs and chop the woodier end off. Roughly slice and resist the temptattion to belnd as thos will crack seeds releasing harsh tannins. Drop into the water in a sanitised primary fermenter. (Boiling and cooling the water will help drive off any chlorine and chloromine for a cleaner taste and aroma)

Add a crushed campden tablet and the pectic enzyme and leave for 24 hours.

Adjust the sugar using a hydrometer to get to 1.09SG

Adjust the acidity or add the juice of a lemon

Pitch the yeast and half a tsp of nutrient and cover. Leave to ferment as long as you can on the fruit. Punch down seems minimal so a quick wiggle will sufice.

When a hydrometer reading gets to 1.01 of when fermentation radically slows transfer to secondary fermenter and seal. I chose this point to add 7g of sherry barrel oak chips.

Rack about six weeks then two months afterwards. Further rackings may be needed if pectin still continues to precipitate out.

Bulk age for a year, stabilise and back sweeten if desired then bottle and age for as long as you can in a cool dry place. I plan this to be opened at two years of age.

Enjoy.