FIG WINE
Ingredients:
2 1⁄2 lb. brown sugar
2 lb. dried figs
1⁄2 lb. large raisins
1 lemon
1 orange
1 gallon boiling water
1⁄2 oz. root ginger
Yeast and nutrient
Method:
Chop the figs and raisins and place in a large crock with the sugar, the grated lemon and orange rinds (no white pith) and the juice of the two fruits. Bruise the ginger and add that. Bring the water to the boil, and pour it over the ingredients, stirring well to dissolve the sugar, and adding one crushed Campden tablet. When the liquor has cooled to about 70 degrees F., cool enough for you to be able to put your finger in it comfortably, stir in the yeast, cover the crock closely, and leave it in a warm place (about 70 degrees) for twelve days, stirring daily. After that, strain into fermenting jar or bottle and fit trap, and move into a temperature of about 65 degrees. After another two months the ferment will probably have finished; when the wine has cleared, siphon it off into clean bottles. It is best kept at. least a year from the date of making but can well be sampled within six months —and no doubt will be!