Recipe for one gallon:
2 1/2 lbs. Figs
2 1/4 lbs. Sugar (or S.G. 1.090 - 1.095)
1 Gallon water
1/2 tsp. Super Ferment Yeast Nutrient
1 1/2 tsp. Acid Blend (or acid to .65% )
1 Campden Tablet (crushed )
5 drops Liquid Pectic Enzyme or 1/2 tsp. Pectic Enzyme Powder
Wine Yeast (try Cote des Blancs, Lalvin 71B-1122, or Flor Sherry)

Sterilize all equipment with a solution of sodium metabisulfite before proceeding (1 tsp. per pint water/2 oz. per gallon).

1. Use only sound ripe fruit. Mash fruit, including skins. Add all ingredients except yeast and pectic enzyme in a primary fermenter. Add hot water and stir to dissolve ingredients.
2. Cover, and when cool (70-75° F), add the pectic enzyme. During the first 24 hours it is important to stir the must 3 - 4 times to purge the SO2 from the must. Otherwise, your yeast will not "kick off!"
3. The next day rehydrate yeast by sprinkling onto 1/2 cup lukewarm water in a sanitized glass/jar. Cover with plastic wrap. After 15 minutes, pour onto surface of must.
4. Stir several times every day to push pulp "cap" under surface. After 5 - 6 days of fermentation, strain pulp and syphon into secondary fermenter. Attach the fermentation lock.
5. Rack in three weeks and again once a month for three months. Bottle when fermentation has ceased and wine is clear. *

*Wine may be sweetened to taste before bottling. Forty-eight hours prior to bottling, add 1/2 tsp. stabilizer (potassium sorbate) and 1/2 campden tablet per gallon to prevent re-fermentation. Then sweeten to taste with a simple syrup consisting of 1 part boiling water and 2 parts sugar (fructose works best).