I made a fig melomel in summer 2011. It is quite delicious dry, and I backsweetened some also. A toasted golden color, looks like sherry to many. I froze my figs, thawed them in straining bag, then used a kitchen tool to break the fruit apart. In the future just freezing and thawing is all I will do. Oh, and I did use pectic enzyme. Will bottle this in January.
3.5# fresh, frozen figs-thawed
2.5# honey +/- (target OG 1.085-1.095)
1/2 tsp pectic enzyme powder
1/16th tsp k-meta
6" vanilla bean, split
1 Darjeeling black tea bag
5 random pieces candied ginger
2 lemon slices on the round
1 orange slice on the round
Figs were washed, destemmed and dosed with K-meta, then frozen overnight.
Poured 8 cups boiling water over tea, ginger, lemon, orange...add honey after 30 minutes, stir well, allow to steep with lid covering until room temp. Remove tea bag, cut rind off citrus and discard rind. In primary, pour tea thru straining bag, keeping citrus and ginger in bag, now add thawed figs and any thawing liquid, toss in vanilla bean, secure closure. Top up with water, add pectic enzyme and nutrient, and after at least 12 hours pitch yeast--adjusting SG if needed. Dose with additional nutrient at 1/3 sugar break, remove straining bag by day 5 or 2/3 sugar break-whichever is earliest, but put vanilla back in primary. Transfer to carboy, attach airlock when SG has decreased by 2/3. Rack in a month and repeat every 60 days til clear and no sediment drops for 60 days. Bulk age for at least six months before bottling, stabilize with k-meta or k-meta and sorbate if backsweetening. Wait 10 days after stabilizing, rack one final time if sediment present, then bottle.