Weird title huh? I figured I would add two posts together today! I made Fig Wine, or should I say I am m-a-k-i-n-g fig wine, I hope. 🙂

My friend Kim gave me a BUNCH of figs over the past few weeks and some went into jam, preserves, the freezer, my belly, to others and in fig bars. But I had like 35 more pounds, holy crap!!!! So what to do? Make wine, of course! I have been wanting to make wine for years so I had my opportunity and had already purchased some supplies in hopes of making muscadine wine. If you wish to make wine or beer and you live in GA, go visit Evan at Blockader Home Brew Supplies in Athens. Evan is soooo very helpful and knowledgeable.

Got my recipe and learned that the more fruit you have, the better the wine! And boy did I have a lot of fruit.

ridiculous amount of chopped figs!
ridiculous amount of chopped figs!

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Here is what you need:

a sanitized bucket with a tight fitting lid(I used a 5 gallon) AND an airlock – a couple bucks

fruit – close to 5 gal

water about 1-2 gallons depending on the space in the bucket

sugar – I used 3 1/2lbs

1 tsp. citric acid and I used a sliced lemon

1 tsp. yeast nutrient

5 camden tablets crushed

pectin enzymes(can’t remember how much but it is on the pkg)

1 pkg. of Red Star Montrachet wine yeast

Collect all fruit and juice into the sanitized bucket. If using whole fruit, place it in a nylon mesh bag(purchased at wine supply), so you can strain it out later without too much mess.

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Start with a couple quarts of warm water in the bucket and add the enzymes, nutrients, sugar, acid and sulfites(camden tablets) – you do need this to keep bacteria away! NO YEAST YET!!!! Add more water if it is not full. Now I almost forgot this part – You need a hydrometer to measure the sugar and alcohol content and I need instructions on how to use it. hehehe! Stick the hydrometer into the wine must and it has to be able to be submerged enough so it can bob up and down(float) then you can read it. The numbers need to be between 1.085 and 1.110. If it is not there then add more sugar until it is. It was explained to me like this: If your 1st reading is too low then the yeast eats all the sugar, your alcohol percent will be very low. Hope that helps.

Drill a hole in the lid and install air lock. Place lid on fermenting bucket. Let sit for up to 24 hours for the sulfites to sterilize the juice. After the 24 hours have passed, most of the sulfites have degassed and its safe to add your yeast. Do that and replace lid with airlock.

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*****After I took this picture, I closed the bag up as per instructions from Evan, and reclosed the lid*********

Remove the solid fruit 1-2 weeks into fermentation, leaving it longer may extract too much tannins into your wine. Simply remove bag with all the fruit pulp and let fermentation continue.

When fermentation slows down, siphon(“rack”) the wine into the second fermenter, preferably a glass or PET plastic carboy. If there is an excessive amount of headroom in the carboy, top up the wine with more juice, water or even other wine.

Let this second fermentation continue for as long as it takes for the yeast to drop out, the wine to clear up, and the flavors to mellow out. It’s during this time you may want to add additional acids or tannins to adjust the flavor of the wine.

If you want to sweeten your wine, add a stabilizer(such as potassium sorbate) and add however much sugar you want to sweeten the wine. If not skip the sugar, add the potassium sorbate, and bottle the wine into vessels of your choice.

*****Above recipe from Blockader Homebrew Supply*****

OK so I am only at the point of opening my bucket to take out the bag of fruit – it is day 9, I may wait until day 11. Wish me luck on it!!!


On to the “Chicken Tomatoes“, oh you thought it was a recipe, didn’t ya?

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Nope! My chickens planted this tomato plant when the pen was in front of the chicken house and I gave them bunches of tomatoes to eat. 🙂

Look at this BIG, juicy tomato!

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This is my most beautiful tomato plant of the year! Of course it grew AFTER the giant rainy season! Maybe I should let them do the planting for all of my veggies.

Have a beautiful day today!


Shared on Wildcrafting Wednesday!!!

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I need to check my fig bush and see if there is enough fruit to make wine left! I’m hoping to get lots of muscadines and pears on Friday to make wine with those too! Yum! I see you are outside of Athens. I grew up in Watkinsville, small world! Oh, and I blog at 🙂


Oooohhh pear wine sounds like it would be incredible!!! Have you made wine before? Any helpful hints? YES it is a small world, I will check out your blog. 🙂


I’m making my second batch of Apfelwein (Apple Wine) right now. So I’m no expert. My only advice so far is to let it age as long as you can stand to wait. It does improve with time!


Like!! I blog frequently and I really thank you for your content. The article has truly peaked my interest.

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