Fig Roll

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kevinwigan

kevinwigan

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Joined
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Location
Wigan, LANCS
My latest adventure :?

Fig Roll Wine 23ltrs

1.6 Kg Fig Rolls (yes the biscuit) (8 packets)
5 Kg Sugar
Pectolase
Amylase
Nutriant
Yeast

Dissolve 3 Kg Sugar in 5 ltrs of water and set aside to cool (the other 2 will be used later).
Slice thinly Fig Rolls and put into FV.
Added Pectolase/Amylase/Nutriant to FV and top up to 15 ltr mark with water and stir.
When cool, add sugar/water to FV.
After 12-24 hours add yeast.
Stir 2-3 times a day for 1 week.

This is the point I'm at and will up-date as and when .... stay tuned :cheers:

Note,
This has a large foam head, so, watch the space above the must.
 
I was wondering the same thing as OP, but I suppose you don't know if you don't try. I'd say keep an eye on it, if there is an obvious layer of fat floating above the must then skim it, if not but it seems to be going rancid then chuck it.
 
It's more like oil.
I had the same thing when I started a Digestive Wine.
It floats to the top and gives you a good foam head when it's in the primery.
You get rid of it when you rack off to the secondery.
 
It's doing well (around 12% ABV on it's way to 20%)
I didn't want it with lots of body, was looking to make a Whiskey type of 'Brew'
 
Brewtrog said:
obvious layer of fat floating above the must
Click to expand...
You should try makeing a Coconut wine.
Now that does give you a layer of FAT that looks just like LARD :sick:
When it's finished and filtered ..... :drink:
 
Half insane half mad man!
I love how far out of the box ur thinking :cheers:

Is this an kevinwigan original recipe or have u seen it somewhere??
Best of luck you got urself a fan im following closely :cheers:

Can we see picture of the colour / oils?
 
Insane/mad man :thumb:

I tend to look at things and say to myself "Can I make a wine with that?" then have a go.
'You never know unless you try' that goes for anything in life.
To answer your question .... I make it up as I go along.

Sorry, not got any photos ...... I'll start doing that with my next 'batch' of ?......?

Thanks for the interest/follow :cheers:

May write a book 'Kevin's Wacky Wines' :hmm:
 
You can make wine out of anything
But whether it tastes nice or not is a different matter

I love fig rolls!

I want this to work so much for you
 
second2none said:
I love fig rolls!
Click to expand...

Me too!

When I was a student making wine in my summer holidays my Mum used to despair at all of the good plums, blackberries, damsons, peaches, strawberries etc that I would 'waste' by turning into wine rather than eating.

Personally, I'd be reluctant to try and ferment a batch of fig rolls for similar reasons!

Figs on their own, however... :hmm: :hmm:
 
Figs on their own should make a decent wine, I know that in "Making wines like those you buy" figs are a major part of one of the sherry recipes in there.
 
Update:
Racked off the sediment at the weekend and added the last of the sugar (and topped up)
SG now at 1.022 (with a total drop so far of 78)

Tasted OK too :thumb: (not too heavy on the body ... I like a light > medium body)

Next one on the cards ... Rowan Berry wine :hmm:
 

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