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Homemade Fig Wine

Smooth, naturally sweet fig wine with floral and earthy notes.
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Prep Time 20 minutes
Cook Time 42 days
Total Time 42 days 20 minutes
Servings: 5 750 ml bottles
Course: Beverage
Cuisine: Mediterranean
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds fresh figs or 2 pounds dried figs
  • 3 pounds sugar or honey for richer flavor
  • 1 gallon water filtered or dechlorinated
  • 1/4 teaspoon wine tannins optional
  • 1/2 teaspoon yeast nutrient
  • 1 packet wine yeast champagne or white wine yeast
  • 1/4 teaspoon potassium sorbate optional

Equipment

  • 1-gallon glass carboy or fermentation vessel
  • Airlock and bung (rubber stopper)
  • Large stainless steel pot (non-reactive)
  • Wooden spoon or glass stirring rod
  • Cheesecloth or fine mesh strainer
  • Hydrometer (optional but helpful)
  • Siphon tubing or auto-siphon
  • Wine bottles and corks or crown caps
  • Bottle corker or capping tool
  • Sanitizing solution (Star San or similar)
  • Kitchen scale or measuring cups

Method
 

  1. Sanitize all equipment thoroughly with your chosen sanitizing solution according to manufacturer instructions.
  2. If using fresh figs, wash, remove stems, and halve or quarter them; if using dried figs, chop into small pieces.
  3. Heat 1 gallon of filtered water to 170°F in a large stainless steel pot.
  4. Add chopped figs and 3 pounds sugar (or honey), stirring until completely dissolved.
  5. Remove pot from heat and cool mixture to room temperature (about 2 to 3 hours).
  6. Once cooled, stir in 1/2 teaspoon yeast nutrient and 1/4 teaspoon wine tannins (optional).
  7. Sprinkle wine yeast evenly over the surface of the must and let it stand for 5 minutes, then stir gently.
  8. Transfer must to a sanitized 1-gallon carboy, fit with airlock and bung, and ferment at 65–75°F for 4 to 6 weeks without disturbance.
  9. After primary fermentation slows and most sediment settles (4 to 6 weeks), siphon clear wine off sediment into a clean carboy.
  10. Attach a fresh airlock and ferment for an additional 2 to 3 weeks until fully clear.
  11. Optionally add 1/4 teaspoon potassium sorbate to stabilize, let sit for 1 week, then bottle into sanitized bottles and cork or cap securely.

Notes

Age bottled wine for at least three months; six months yields smoother, more integrated flavors.