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Recipe For Fig Wine

If you substitute raisins for the figs, you can leave out the lemon and orange. Figs are low in acid, while raisins are not.


  • 2 pounds dried figs
  • 2 Campden tablets
  • 1 teaspoon pectic enzyme
  • 2 cups honey
  • 5 cups brown sugar
  • 1 lemon, juice and rind
  • 1 orange, juice and rind
  • 1 teaspoon nutrients
  • 1 package yeast
  • Water


  1. Dissolve honey in an equal amount of water in a large saucepan.
  2. Bring to a boil and skim off any foam that appears. Continue to do this until foam stops appearing. Let cool.
  3. Pour 8 cups boiling water over the figs and add one Campden tablet. Let cool.
  4. Remove the figs, chop them roughly and pour another 8 cups boiling water over them while adding the other Campden tablet. Leave overnight.
  5. Strain the liquid from the figs and discard the pulp.
  6. Combine the two batches of liquid in the primary fermenter.
  7. Add pectic enzyme, sugar, prepared honey, nutrients.
  8. Add lemon and orange juice and rinds.
  9. Add water to make up to 1 gallon. Add yeast.
  10. In 3 to 5 days, when the frothing ceases, strain the wine and place it in the secondary fermenter and attach air lock.

For a dry wine:

  1. Rack in six weeks, then every three months for one year.
  2. Bottle.

For a sweet wine:

  1. Rack at six weeks.
  2. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermenter.
  3. Repeat process every six weeks until fermentation does not restart with the addition of sugar.
  4. Rack every three months until one year old.
  5. Bottle the wine

If using fresh figs instead of dry:

  1. If you are using fresh figs, it will be necessary to use 3 or 4 times the stated amount of fruit.
  2. Boil the honey in some water in a large pot -- it will boil up quite high. Allow it to simmer while skimming the foam off the top. Continue until it no longer forms any foam.
  3. If adding honey rather than sugar for a sweet wine, boil 1/2 cup honey with 1 cup water rather than in some of the wine. Skim as above. Allow to cool completely before mixing it back into the wine.