Fig Wine Recipe 2004

Variation of a peach wine recipe from a Czech cookbook, interestingly enough, my mother helped put the book together and my dad submitted the peach wine recipe. I remember them making in in the project room in a dark closet, and it had the ripe sweet fermenting smell.

The figs were picked from Uncle Phil's tree in Cedar Park.

Recipe:
2 1/2 Gallons of water
9 lbs of sugar
4 quarts of figs, I used roughly 8 pounds.
3 lemons, cut up.
4 lb of raisins.
1 package of yeast.

Boil sugar in water until dissolved and allow to cool.
Combine all ingredients (figs, sugar water, lemons, yeast) in a large brew pail or crock container.
Mashing the figs while combining releases some of the natural sugars and yeasts. Add enough cool water to bring to 5 or six gallons.
Enjoy a cold beer.
Stir every day for seven days.
The original recipe called for a cheese cloth placed over the container to keep out the flies, this leaves you open to wild yeasts and the possibility of an off flavor. I used a brew pail with a airlock, trying to keep exposure to a minimum when I stirred it.
On day seven add the raisins and let sit for 21 days.
Re rack after 21 days, there will be a large floating cap of raisins and figs with lots of sediment. This is OK, most will be left behind after the first rack.
Re rack every few days until SG has leveled out and the sediment is gone.

Notes:
July 18th Start Batch
July 25th Raisins
Heavy yeast activity, first rack on August 20
re rack august 28th
re rack Sept 5th.
Bottled Sept 12th.

SG 1.15 15 - 19% alcohol
This batch has a strong alcohol smell with a golden amber dolor. Nose of fruit, peaches and apples, very light body.