- Large food grade-quality plastic or earthenware crock (primary fermenter)
- 1 or more clean narrow-neck glass jugs (secondary fermenters)
- Fermentation locks for each secondary fermenter
- Plastic syphon tubing
- 5 "fifth" (750 ml.) wine bottles and corks for each gallon to be made
- Large plastic sheet or cover for primary fermenter
- Sodium metabisulfite to sanitiize equipment and bottles
Ingredients (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 or Lalvin 71B-1122)
Sanitize all equipment with a solution of sodium metabisulfite before proceeding (1 tsp. per pint water/2 oz. per gallon).
- 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.
- 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!"
- 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.
- 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.
- 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).