Figs-wine

DIFFERENT Blueberries Figs Rhubarb Raisins TREATMENT Attachment Mass fermentation Main fermentation

WINES Appples Hips Rowanberries     Freezing Sulfur Stop fermentation

NB! Is most often used to fortified wine. The wine should be stored cold 2-3 weeks after fermentation is complete to prevent wine crystals. Ingredients to start:   4 kg figs   17 liter water   1 kg sugar   * Also: 100 g citric acid and pectolase (wine-enzyme)   * If desired: 200 g malt extract (give a taste of sherry) Instructions: Wash the figs in luke warm water, let them drain, and cut each into 2-4 pieces. Put the figs in a large tub and add warm water (not boiling) with 1 kg of sugar. NB! If you use malt extract, you should dissolve it in 1 liter of the water (this should be boiling). Add this into the tub. Cool to about 25 degrees, add citric acid, pectolase, yeast and og yeast nutrient. After 4 days you can sift the fruit pulp from the wine. Now the MAIN FERMENTATION begins