A co-worker has lots of figs, so after looking around this is what i came up with:
4lb figs
5c brown sugar
2c honey
3tsp acid blend
1tsp yeast nutrient
1pkg Montrachet wine yeast
1 campden tablet, crushed
water to make one gal
Chop figs, place in a nylon straining bag, tie off and place in primary. Add all other ingredients except yeast. Gravity should be 1.085 - 1.100 if not add more brown sugar. Cover and let sit 24 hours, add yeast. In 5 days check gravity if 1.04 or lower remove bag and let drain, rack liquor to secondary and add liquid drained from bag. Bottle in 3 months, let age 3 months longer is better.
This is my first attempt at wine, so suggestions are welcomed.
4lb figs
5c brown sugar
2c honey
3tsp acid blend
1tsp yeast nutrient
1pkg Montrachet wine yeast
1 campden tablet, crushed
water to make one gal
Chop figs, place in a nylon straining bag, tie off and place in primary. Add all other ingredients except yeast. Gravity should be 1.085 - 1.100 if not add more brown sugar. Cover and let sit 24 hours, add yeast. In 5 days check gravity if 1.04 or lower remove bag and let drain, rack liquor to secondary and add liquid drained from bag. Bottle in 3 months, let age 3 months longer is better.
This is my first attempt at wine, so suggestions are welcomed.