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Old 12-01-2012, 09:09 AM   #1
Mar 2012
Los Angeles, CA
Posts: 51
Liked 2 Times on 2 Posts

Thought I'd share some pictures of the Fig Wine I just bottled.

I followed this recipe for the most part

2 Gallons
8 lbs Fresh Common Green Figs (I have a lot of trees)
3.5 lbs Sugar
2 tsp Acid Blend
2 tsp Yeast Nutrient
2 tsp Pectic Enzyme
2 Campden

Yeast: Red Star Cote des Blancs

2 Weeks in a primary bucket
Then 3 months in secondary.
I'm probably going to let it age for a few more months before I try it.

Pre bottling tasting it was quite green and I think next year I'll go with a yeast that provides a little more body and a little less Acid blend.
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Old 12-01-2012, 01:17 PM   #2
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 170 Times on 154 Posts

Looks great!

This will make a nice mulled wine for holidays, or at least it worked for my donation to a family gathering last year. Added sugar syrup to taste and 1-2 tbsp mulling spices per bottle, then in crockpot it went. Or heat on stove and transfer to prewarmed crockpot.
Motto: quel che sara sara

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