Thought I'd share some pictures of the Fig Wine I just bottled.
I followed this recipe for the most part
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
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.