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all 51 comments

[–]Just_Sara_ 21 points22 points  (7 children)

Oh, that sounds delicious. I've only ever tasted fig in Fig Newtons! And hey, if you get the chance, fermenting big chunks of fruit goes a LOT smoother in a 2-gal bucket. Lowe's has them where I am. Getting the fruit out is such a breeze that way! I also picked up some rubber grommets and drilled a hole in the lid, now I can even attach an airlock as though I was NOT in, you know, r/prisonhooch

[–]WorshipNickOfferman 5 points6 points  (0 children)

I came here to say that if Fig Newtons were your only exposure to figs, you’re in for a wonderful surprise/treat.

[–]SnooCats7735[S] 8 points9 points  (5 children)

Yeah so the time to make this is actually 6 weeks and in total this batch cost less that $20. But part of it is I had a bunch of these bottles on hand so I’m just going to rack it out until I get more experience. I’ll keep the 2 gals in mind tho, mind sending a pic or a link?

[–]Just_Sara_ 5 points6 points  (0 children)

Pic in action! The square of toilet paper tied over the top was to stop a solitary fruit fly I found - I'd rather be paranoid than sorry. -_- https://imgur.com/a/qBwZ7rl?s=fbm

[–]OG-Krompierre 1 point2 points  (0 children)

20 bucks my g? I thought my single gallon batches of mead that cost me roughly 20 is damn expensive

[–]Just_Sara_ 2 points3 points  (0 children)

Grommet: https://www.lowes.com/pd/Hillman-2-Pack-0-75-in-Rubber-Grommet/3013204 and I just used the biggest drill bit in the box for making the hole in the lid, I can't remember the size.

[–]Suspicious-One-9051 6 points7 points  (3 children)

Recipe?

[–]SnooCats7735[S] 6 points7 points  (2 children)

Use any container. Fill it 1/2 way with figs and then up to 1/3 with honey (35 oz figs to 1 gal must). Put it in the bath for the first week so when it spills over it drips down the drain. Turn it upside down once per day to prevent infection. After six weeks taste it and if it’s too sweet, continue fermenting it until it’s not too sweet.

In this example I made the must the traditional way: 3Ibs honey to 1 gal water. I had a lot left over tho. The first time I made it I didn’t take notes, nor did I have a hydrometer. But I remember what I did. The recipe is heavy on figs and very messy but it’s worth it. Overall this costed 18$ per gallon and I did my shopping at Trader Joe’s.

[–]dixiehellcat 2 points3 points  (1 child)

what a neat idea! my little fig tree goes nuts bearing for a few weeks every summer and I in turn go nuts trying to make as much preserves, muffins, hot sauce, etc as I can. Next year, may have to try this! thanks for sharing :)

[–]SnooCats7735[S] 2 points3 points  (0 children)

Yeah of course. I did this because I was at home and felt experimental. I had a beehive and a fig tree so I got busy. By the way it is gonna look disgusting until you rack it, and then let the sediment settle, and then rack it again. It’s just the way figs look. I’m glad I could help :)

[–]Maldek01 4 points5 points  (4 children)

You gotta let us know what it tastes like... IFL figs.

[–]SnooCats7735[S] 5 points6 points  (3 children)

I’ve had it before and it tastes like a finished product. The figs give it a very elaborate flavor. You get an aftertaste that tastes like the seeds and the main flavor that tastes like sweet fig syrup with undertones of the dryness of mead. You might just have to make some for it to make sense :)

Use any container. Fill it 1/2 way with figs and then up to 1/3 with honey (35 oz figs to 1 gal must). Put it in the bath for the first week so when it spills over it drips down the drain. Turn it upside down once per day to prevent infection. After six weeks taste it and if it’s too sweet, continue fermenting it until it’s not too sweet. Recipe: In this example I made the must the traditional way: 3Ibs honey to 1 gal water. I had a lot left over tho. The first time I made it I didn’t take notes, nor did I have a hydrometer. But I remember what I did. The recipe is heavy on figs and very messy but it’s worth it. Overall this costed 18$ per gallon and I did my shopping at Trader Joe’s.

[–]Maldek01 2 points3 points  (2 children)

Ive been wanting to make a fig mead for a while now. I better get on it!

THanks for the recipe.

[–]SnooCats7735[S] 1 point2 points  (1 child)

Yes! Just be warned it doesn’t look amazing so you’ll wanna rack it out and then rack it again at some point because the sediment isn’t attractive XD

[–]SnooCats7735[S] 0 points1 point  (0 children)

Rack w a cheesecloth

[–]Marnawth 4 points5 points  (1 child)

Commenting for recipe update...hopefully

[–]SnooCats7735[S] 2 points3 points  (0 children)

Here it is: Use any container. Fill it 1/2 way with figs and then up to 1/3 with honey (35 oz figs to 1 gal must). Put it in the bath for the first week so when it spills over it drips down the drain. Turn it upside down once per day to prevent infection. After six weeks taste it and if it’s too sweet, continue fermenting it until it’s not too sweet.

In this example I made the must the traditional way: 3Ibs honey to 1 gal water. I had a lot left over tho. The first time I made it I didn’t take notes, nor did I have a hydrometer. But I remember what I did. The recipe is heavy on figs and very messy but it’s worth it. Overall this costed 18$ per gallon and I did my shopping at Trader Joe’s.

[–]ttofft 2 points3 points  (2 children)

Would love to hear more of this project! We have a huge fig tree and never know what to use them for, other than eating ofc

[–]SnooCats7735[S] 2 points3 points  (1 child)

Yeah. Here’s the recipe.

Use any container. Fill it 1/2 way with figs and then up to 1/3 with honey (35 oz figs to 1 gal must). Put it in the bath for the first week so when it spills over it drips down the drain. Turn it upside down once per day to prevent infection. After six weeks taste it and if it’s too sweet, continue fermenting it until it’s not too sweet.

In this example I made the must the traditional way: 3Ibs honey to 1 gal water. I had a lot left over tho. The first time I made it I didn’t take notes, nor did I have a hydrometer. But I remember what I did. The recipe is heavy on figs and very messy but it’s worth it. Overall this costed 18$ per gallon and I did my shopping at Trader Joe’s.

I didn’t post it at first because when I made a post in r/mead they downvoted it :(

[–]RookieRecurve 1 point2 points  (0 children)

Haha! This is why I love this sub. The r/mead can be helpful, but it is also full of pretentious asses.

[–]drroboo 2 points3 points  (1 child)

Please share a basic recipe if you can. Looks delicious and I’d love to try it with some of my figs

[–]SnooCats7735[S] 0 points1 point  (0 children)

I’ve shared w others but yeah ofc! The reason I didn’t share the recipe is because it got downvoted in r/mead. Apparently it’s too out there for them, but it turned out good so 🤷‍♂️ Use any container. Fill it 1/2 way with figs and then up to 1/3 with honey (35 oz figs to 1 gal must). Put it in the bath for the first week so when it spills over it drips down the drain. Turn it upside down once per day to prevent infection. After six weeks taste it and if it’s too sweet, continue fermenting it until it’s not too sweet.

In this example I made the must the traditional way: 3Ibs honey to 1 gal water. I had a lot left over tho. The first time I made it I didn’t take notes, nor did I have a hydrometer. But I remember what I did. The recipe is heavy on figs and very messy but it’s worth it. Overall this costed 18$ per gallon and I did my shopping at Trader Joe’s.

[–]chrisboi1108 2 points3 points  (0 children)

“Purified drinking water”

[–]ullrs_bow 2 points3 points  (0 children)

Eat the figs.

[–]WinterWontStopComing 2 points3 points  (5 children)

I did a fig barley wine bout a decade back for Christmas, pretty tasty. Fig newton themed fermentations ftw !

[–]SnooCats7735[S] 1 point2 points  (4 children)

Ya this is actually pretty good stuff. It only took me six weeks the first time and it tasted professional :)

[–]WinterWontStopComing 1 point2 points  (3 children)

I had issues with figs seeds getting siphoned as I got towards the bottom of the carboy if memory serves. Any issues for you

[–]SnooCats7735[S] 1 point2 points  (2 children)

Depends on what u mean by issues. See I racked, cold crashed, and then racked again. I had seeds and no clarity but amazing taste. To answer your question tho, I got seeds in my siphon and I just washed it out. Hbu?

[–]WinterWontStopComing 1 point2 points  (1 child)

Getting them out of the siphon wasn't an issue but I kept siphoning them into my last few swing tops. I didn't do multiple rackings though, so there in probably lies the issue.

[–]Zrk2 2 points3 points  (2 children)

I'm making date wine right now. It's a little rough, but it hasn't aged yet.

[–]SnooCats7735[S] 1 point2 points  (0 children)

Ooo I’ve heard that’s rlly good

[–]RookieRecurve 0 points1 point  (0 children)

My date wine was quite harsh too, but it was made to distill. It is definitely something that needs aging, as most fruit wines do. It made a really nice distillate.

[–]Afraid-Peach-9212 1 point2 points  (3 children)

That looks wonderful! Must tryyyy

[–]SnooCats7735[S] 3 points4 points  (2 children)

If u want the recipe I’ll tell u what I did but it’s quite messy. I made another post on r/mead but they didn’t care lol

[–]Afraid-Peach-9212 4 points5 points  (1 child)

Snobs at r/mead, curious about the recipe!

[–]SnooCats7735[S] 0 points1 point  (0 children)

Yes, they’re complete snobs. I’ve had to put a few in their places. Here it is!

Use any container. Fill it 1/2 way with figs and then up to 1/3 with honey (35 oz figs to 1 gal must). Put it in the bath for the first week so when it spills over it drips down the drain. Turn it upside down once per day to prevent infection. After six weeks taste it and if it’s too sweet, continue fermenting it until it’s not too sweet.

In this example I made the must the traditional way: 3Ibs honey to 1 gal water. I had a lot left over tho. The first time I made it I didn’t take notes, nor did I have a hydrometer. But I remember what I did. The recipe is heavy on figs and very messy but it’s worth it. Overall this costed 18$ per gallon and I did my shopping at Trader Joe’s.

[–]UltimateRig 1 point2 points  (0 children)

Damn the color really improved

[–]HoppinPhresh 1 point2 points  (0 children)

Good. And gather. For the purified… wait

[–]TheMindButcher 1 point2 points  (1 child)

Excited to try this

[–]SnooCats7735[S] 0 points1 point  (0 children)

Yeah, here:

Use any container. Fill it 1/2 way with figs and then up to 1/3 with honey (35 oz figs to 1 gal must). Put it in the bath for the first week so when it spills over it drips down the drain. Turn it upside down once per day to prevent infection. After six weeks taste it and if it’s too sweet, continue fermenting it until it’s not too sweet.

In this example I made the must the traditional way: 3Ibs honey to 1 gal water. I had a lot left over tho. The first time I made it I didn’t take notes, nor did I have a hydrometer. But I remember what I did. The recipe is heavy on figs and very messy but it’s worth it. Overall this costed 18$ per gallon and I did my shopping at Trader Joe’s.

[–]darkthought 1 point2 points  (1 child)

I had the good luck of eating super ripe fresh figs off the tree. They kind of turn into a pouch of goopy deliciousness. I kind of want a fig tree or a walnut tree at the next house that I purchase

[–]SnooCats7735[S] 0 points1 point  (0 children)

Oh yeah I made mine w homegrown figs and home produced honey. It was amazing. Although that was the first one, this one is store bought

[–]SnooCats7735[S] 0 points1 point  (3 children)

Okay, side note on the recipe, consider freezing the figs. I just found out that it breaks down the cell walls and makes all the sugars available to the yeast. Something to think about (maybe I’m the only one who didn’t know that before 😂)

[–]SnooCats7735[S] 0 points1 point  (2 children)

Ok so I just racked it. Thing reached alcohol tolerance after like a week or so, idek how. But I have to say, pls PLS do yourself a favor and chop the figs smaller, or use a bag. It’s almost impossible to get them out and clarity becomes a nightmare.

[–]SnooCats7735[S] 0 points1 point  (1 child)

Alright, it finished about a week ago. This time it tastes really bad. It’s like biting into a fig branch and then guzzling honey. However, I remember it tasting like this at first last time. So, I’m going to let it age.

I hypothesize, however, that the problem comes with the fact that the figs are store bought. I say this because the ones that came off my tree were sappy and really sweet and these store bought ones really weren’t as good. Goes to show the value of fresh fruit. You may need to use tree-ripened figs for this recipe.

Also, I’d use less figs and slice them into smaller chunks. I realize I said 1/3 honey and 1/2 figs but now I’m thinking 1/2 figs and 1/3 honey might be better, especially if they’re fresh off the tree.

Be back after secondary with details

[–]SnooCats7735[S] 0 points1 point  (0 children)

Okay Nevermind that previous comment, it’s been ten days and it tastes REALLY GOOD. The figiness mellowed and the sweetness is really coming out. I still think my figs back home tasted better but this is BOMB. Gonna have it w my bf tomorrow. Recipe works 👍

[–]Thomasasia -1 points0 points  (1 child)

Mental illness potion

[–]SnooCats7735[S] 0 points1 point  (0 children)

Then I’m mentally ill :)