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The sweet, juicy fruit of the fig tree is known for its rich composition and healing effect on the body. The fragrant fruit has a whole scattering of vitamins, micronutrients and energy sources.
Winemakers love figs for their high sugar content, which is optimal for creating alcoholic drinks – table and fortified. Wines made from fragrant fruits ferment well and do not require mandatory sweetening.
They also make figs: liquor, tincture
Tips before starting
Figs need thorough softening and acidification with lemon or berries.
It is better to use dried fruits, and then try more time-consuming recipes with fresh figs.
Successful components for fig wine: apple juice, raisins, honey, citrus fruits.
Fig wine with blueberries
Instead of dried fruits, you can take fresh ones, and replace blueberries with raisins.
Ingredients
Dried figs – 1 kg
Dried blueberries – 20-30 pcs.
Water – 10 L
Method of preparation
Carefully sort the figs, wash, finely chop.
Put the pieces in a clay container, pour slightly warmed water.
Add blueberries and close the jar tightly.
After 10 days, strain, pour the drink into bottles, keep in cool conditions for another 30 days.
Fig wine “Classic”
The pulp left after fermentation can be used to make a drink again.
Ingredients
Dried figs – 1,5 kg
Sugar – 1 kg
Wine yeast – 10 g
Water – 4 L
Method of preparation
Grind the fruits, pour into an 8-liter glass bottle.
Boil sugar syrup from sugar and water, wait for it to cool, strain, add to the figs and add the rest of the water.
Pour in the yeast, close the neck of the vessel with parchment, making punctures with a needle.
Let wander for about 30 days, observing constant temperature conditions and rest.
When the fruits settle to the bottom, drain the wine through a cloth, distribute into small containers and transfer to the cold.
Fig wine with raisins
Ingredients
Fresh figs – 1 kg
Sugar – 1 kg
Raisins – 25 pcs.
Yeast – 10 g
Water – 3,5 L
Method of preparation
Mix a pound of sugar with half the indicated volume of water, boil a thick syrup, let it cool.
Grind figs, pour into the cooled liquid, add raisins and yeast.
Wrap the neck of the bottle with a dense fabric flap, secure with a rope, send to a warm place without light for 14 days.
Make a sweet syrup from the second part of water and sugar, after cooling, pour into fermented wine.
Without interfering, send the drink for fermentation.
Wait 2 weeks, knead the mass, leave for another 14 days.
Pass the wine through a dense cloth, pour into small containers, keep in the cold for about 30 days.
Fig wine “Honey”
This recipe is the most complex of the above and requires more time. But a drink prepared in this way has a truly royal taste, a soft amber hue and a fresh citrus-caramel aroma.
Ingredients
Figs – 1 kg
Sugar – 1,2 kg
Honey – 0,3 l
Water – 6 L
Orange – 1 pcs.
Lemon – 1 pcs.
Wine yeast – 1 pack
Method of preparation
Brew the sweet syrup by gradually dissolving the honey in a ladle of boiling water. The process must be accompanied by stirring and removing the foam.
Allow the mixture to cool, then pour it into a large glass container.
Finely chop the figs, pour 1-1,5 liters of boiling water, leave to infuse for 10-12 hours.
Drain the liquid, pour the fig mass into the honey syrup.
Cut citrus fruits with peel into half rings, throw into a bottle.
Add yeast, sugar and remaining water to fruit.
Place the wine for the initial fermentation for 4 days in a warm corner, stirring twice a day.
Strain the liquid, pour it back into the vessel, close it with a water seal until the end of fermentation (for 1,5 months).
Withstand the drink for about 1 year, during the first half of the year every 2 months, pass the liquid through the fabric.
At the end of maturation, distribute the wine into small bottles, transfer to coolness and darkness, where to leave for another 1 year.
Relevance: 19.11.2018
Tags: Wine and vermouth, Wine recipes