Font-size:A A A A A Ikke innlogget. MAKING WINE   Wines:   Blueberries   Apples   Figs   Hips   Rhubarb   Rowanberries   Raisins   Various stages Pretreatment: Attachment Pretreatment: Freezing Pretreatment: Mass fermentation Treatment: Sulfur Main fermentation Stop fermentation   Send me your TIP

Figs-wine   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