BeerRunner

Recipes 

A customer gave me several pounds of figs, so naturally, I want to turn them into an alcoholic beverage.

agent44

Recipes 

I would make a traditional mead and then add the fruit to the secondary.

MeadWitch

Recipes 

Do you actually like the tastes of figs or just wanting to do something with them?

__________________
Primary: Cider House Rules Cider

Tertiary: Sweet Dried Cherry/Vanilla Mead, Prickly Pear Mead, Jalapeno-Peach Sweet Mead

Bottled: Huajillo Honey Mead - 4 bottles only, first ever mead, Light Draft Style Cider, Raspberry Mead, Hibiscus Mead, JAOM, Peach Melba Mead, Limoncello, Kahlua, Spiced Winter Cider, Orange/Vanilla Mead

Brann_mac_Finnchad

Recipes 

hmmm--fig newton mead?

Onihige

Recipes 

Just found this.

This was the second mead for me, it's been bottled for a month or two now. It's very floral, I think it might have some off flavors that i don't know were came from, but i'm hoping it will mellow out over time. It's certainly not a sweet mead, but its fairly easy drinking.

BeerRunner

Recipes 

Yes to both.

I was also thinking of adding dates and possibly raisins. Maybe a little jaggery and a vanilla bean, too.

Matrix4b

Recipes 

From what I have heard: Both Figs and Rasins don't have much flavor and wont contribute much flavor but it will contribute some really good mouthfeel. So it will be a bit thicker than normal. So don't expect much rasin or fig flavor. This is from someone that did a 8 pound figs and 5 pounds rasins, splitting in half from primary and secondary, but it was an in your face mouthfeel. So that is on the extreme end.

Just what I heard.

Matrix

PariahVineyard

Recipes 

I have a fig tree that grows in my backyard. The guy I bought my house from said it was his grandfathers from Italy. Last year I got about 2 quart ziplock bags full of figs and froze them and waited till the second harvest but didn't get much on the second from wasps and half of the tree being cut down. I don't remember the exact amount of honey I used (it's written at home) but I would guess around 3 pounds a gallon (i did a 3 gallon batch). I warmed up the honey in 2 gallons of water or so, added the frozen figs, filled up to about 3.2 gallons and let sit for a night, added yeast lavlin Champagne yeast the next day. Racked into 3 gallon carboy letting the fruit in the primary, let sit over winter, racked again to get rid of the seeds, then bottled early this year. I bottled in beer bottle because we only did a 3 gallon batch and wanted more to hand out. It definitely adds a good flavor and I was very happy with the outcome (minus a bottle that must have went bad due to being capped and not corked). Everyone I gave a bottle to loved it as well. Fresh figs are some of the best fruit I've ever had as well, in case you've never tried any. If anyone is interested I can post the exact recipe I used later tonight.

Tw0fish

Recipes 

FIG BRAGGOT.

Someone please get on this, pronto.

__________________
-Jordan
Who will try to ferment just about anything
"You guys just wanna get bombed and run around yelling yarr we're vikings!"

lumpher

Recipes 

no idea how this will taste:

http://www.beersmith.com/Recipes2/recipe_204.htm

__________________
Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA