MINIMUM EQUIPMENT: 
 
  • Large food grade-quality plastic or earthenware crock (primary fermenter)
  • 1 or more clean narrow-neck glass jugs (secondary fermenters)
  • Fermentation locks for each secondary fermenter
  • Plastic syphon tubing
  • 5 "fifth" (750 ml.) wine bottles and corks for each gallon to be made
  • Large plastic sheet or cover for primary fermenter
  • Sodium metabisulfite to sanitiize equipment and bottles
 
Ingredients (for one gallon:)
 
  • 2 1/2 lbs. Figs
  • 2 1/4 lbs. Sugar (or S.G. 1.090 - 1.095)
  • 1 Gallon water
  • 1/2 tsp. Super Ferment Yeast Nutrient
  • 1 1/2 tsp. Acid Blend (or acid to .65% )
  • 1 Campden Tablet (crushed )
  • 5 drops Liquid Pectic Enzyme or 1/2 tsp. Pectic Enzyme Powder
  • Wine Yeast (try Cote des Blancs or Lalvin 71B-1122)
 
Sanitize all equipment with a solution of sodium metabisulfite before proceeding (1 tsp. per pint water/2 oz. per gallon).
  1. Use only sound ripe fruit. Mash fruit, including skins. Add all ingredients except yeast and pectic enzyme in a primary fermenter. Add hot water and stir to dissolve ingredients.
  2. Cover, and when cool (70-75° F), add the pectic enzyme. During the first 24 hours it is important to stir the must 3 - 4 times to purge the SO2 from the must. Otherwise, your yeast will not "kick off!"
  3. The next day rehydrate yeast by sprinkling onto 1/2 cup lukewarm water in a sanitized glass/jar. Cover with plastic wrap. After 15 minutes, pour onto surface of must.
  4. Stir several times every day to push pulp "cap" under surface. After 5 - 6 days of fermentation, strain pulp and syphon into secondary fermenter. Attach the fermentation lock.
  5. Rack in three weeks and again once a month for three months. Bottle when fermentation has ceased and wine is clear. *
*Wine may be sweetened to taste before bottling. Forty-eight hours prior to bottling, add 1/2 tsp. stabilizer (potassium sorbate) and 1/2 campden tablet per gallon to prevent re-fermentation. Then sweeten to taste with a simple syrup consisting of 1 part boiling water and 2 parts sugar (fructose works best).
 

Team - Kehn Bacon

Kehn Bacon Mail Order Manager Kehn spent 30 years teaching high school history before finally hanging up his lecture notes. He began homebrewing in 1993 and joined the Foam Rangers Homebrew Club shortly thereafter. He entered the ranks of the DeFalkoids in 2009. Now he reigns over the vast Mail Order Kingdom. Ask him to show you his Foam Ranger tattoo!
 

Location

(in the shopping center next door to La Michoacana - O'Reilly Auto Parts at the other end)
 9223 Stella Link
Houston TX 77025
 Phone (713)-668-9440  Phone (800)-216-2739 

 

 
STORE HOURS
Monday - Wednesday & Friday 10 - 6
Thursday 10 - 8
Saturday 10 - 5
Sunday 12 - 4