Fig Wine
Ingredients
- 1.2 lbs Figs
- 1.5 lbs. Sultanas
- 2 Campden Tablets
- 2 tsp Citric Acid
- Pectic Enzyme
- 1 gallon Water
- Wine yeast
- Yeast nutrient
- 1.2 lbs Sugar
Wash the figs and sultanas and then chop them up and place in a fermenting bucket. Add the sugar and then pour on 4 pints of very hot water. Stir until the sugar has fully dissolved. Allow to cool thoroughly then add the pectic enzyme and a campden tablet. Stir, cover and leave in a warm place for 24 hours. Add four pints of warm water and stir well. Add the yeast nutrient and the yeast then stir again before covering and returning to a warm place to begin fermentation. Ferment on the fruit for four or five days then strain off into a fermentation jar and fit a bung and airlock. Return to a warm place and allow to ferment out. Rack into another fermenting jar as soon as fermentation has finished and add the other campden tablet at this point. This wine can end up very dry so you might like to add a non-fermenting artificial sweetener prior to bottling.
