country fig brandy attempt

[Grod1]

So for the past few day i have been collecting figs. I picked them as ripe as possible then let them sit inside for one more night until they were just holding up. I then froze them and thawed them.
i blended this all with 1750 ml water 1 pound of sugar and 3/4 tsp pectic enzyme.
I loaded everything into quart ball jars and pressure cooked them for 15 mins at 10 psi. Let cool and loaded into a sterilized 1 gallon jug.
it got a packet of montrechet. with a gravity of 1.067
after a few weeks/ months i plan on collecting about half a gallon (since there will be 4# of fig trube) and cold extracting it to make a ice beer and double my alc/fruit concentration. so it might only be about 12-14 abv but im really just hoping for some clear/dark red fruity fig concentrate.
i will have at least 20# more to play with before my wife claims them for pies and such.

 

[pdxal]

Good luck.
Some roast the figs to concentrate flavor and decrease water content for beer or whatever. You might try that next time.
Regardless, "jacking" the fig wine should intensify the flavor.
Just know that you have to freeze very cold to increase alcohol concentration significantly.

 

[Grod1]

right now this is the single most delicious thing i have ever fermented it smells like apple sauce with cherries.The hole thing emulsified because i blended the figs it started out as a 2-3inch layer on top the next day it was 5 or 6. now the emulsification has reached the bottom.but a thin sliver of clean liquid has appeared on top.I am hoping as the days go on that layer will get bigger and bigger. when/if i get half a gallon of clean liquid i will rack and continue on.