The Delicious Fig Wine Recipe

Fig is a unique and delicious that is often overlooked in the world of wine. Made from the fruit of the fig tree, fig wine is a fruit wine that is created through the process of fermentation. Although some may argue that fig wine is not a true wine since it is not made from grapes, it should be considered in the same category as other fruit wines.

To create fig wine, the optimal fermentation process involves using the strain RV171 as the . This particular strain has been found to be the most suitable among the six evaluated yeast strains. The fermentation process requires adding 0.3% of the yeast to the fig and maintaining a fermentation temperature of 28°C. The fermentation time should be around 9 days for optimal results.

After the fermentation process is complete, the fig wine should be aged for a period of six months. This aging process allows the flavors to develop and mellow, resulting in a more complex and well-rounded wine.

When it comes to pairing fig wine, it can be a great alternative to dessert or dessert wine. The fig notes in the wine provide a fruity and sweet flavor that can be enjoyed on its own or paired with a variety of foods. For those who are not fond of the overly sweet flavors of some dessert wines, fig wine offers a great option with its fig notes and absence of caramel and buttery flavors.

Fig wine is a unique and delicious beverage that should not be overlooked. Despite not being made from grapes, it should be regarded as a fruit wine and enjoyed for its unique flavors. With the right fermentation process and aging, fig wine can provide a wonderful wine experience. Whether enjoyed on its own or paired with food, fig wine is a great alternative to traditional wines and dessert wines. So why not give it a try and savor the flavors of this underrated gem?

fig wine recipe

Can You Make Wine From Fig?

It is possible to make wine from figs. Fig wine, also known as figgy pudding wine, is made through the process of fermentation, just like grape wine. Here is a step-by-step guide on how to make fig wine:

1. Harvest the figs: Choose ripe figs that are free from any signs of spoilage or damage. It is best to pick them when they are fully ripe and soft.

2. Wash and prepare the figs: Give the figs a thorough wash to remove any dirt or impurities. Remove the stems and any unwanted parts of the fruit.

3. Mash or puree the figs: To extract the juice from the figs, you can either mash them using a potato masher or blend them into a puree using a food processor or blender. The goal is to break down the fruit and release its juices.

4. Add sugar and : Measure the amount of fig puree you have and calculate the required amount of sugar and water. Generally, for every 1 pound (0.45 kg) of figs, you will need around 1 pound (0.45 kg) of sugar and 1 quart (0.95 liters) of water. Adjust the measurements accordingly based on the amount of figs you have.

5. Dissolve the sugar: In a large pot, combine the fig puree, sugar, and water. Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved. This will create a sweet syrup.

6. Cool the mixture: Once the sugar is dissolved, remove the pot from the heat and let the mixture cool to room temperature. This allows the flavors to meld together.

7. Add yeast and ferment: Once the mixture has cooled, add wine yeast to the pot. Wine yeast is specifically designed to ferment sugars and turn them into . Stir the mixture gently to incorporate the yeast.

8. Fermentation process: Transfer the mixture to a fermentation vessel, such as a glass carboy or a fermentation bucket. Fit the vessel with an airlock to allow carbon dioxide to escape while preventing oxygen from entering. Place the vessel in a cool and dark location, ideally between 68-75°F (20-24°C).

9. Monitor and wait: Fermentation will occur over the next few weeks. During this time, the yeast will consume the sugar in the fig mixture and convert it into alcohol. Monitor the airlock for bubbles, which indicates that fermentation is taking place. It is recommended to let the wine ferment for at least a month, but it can be left longer for better flavor development.

10. Rack and age: After fermentation is complete, rack the wine by siphoning it into a clean container, leaving any sediment behind. This helps clarify the wine. If desired, you can age the wine further in a secondary fermentation vessel or in bottles.

11. Bottle and store: Once the wine has clarified and aged to your liking, it can be bottled. Use clean and sterilized bottles, and consider corking or sealing them properly. Store the bottles in a cool and dark place, allowing the wine to further mature over time.

12. Enjoy: Fig wine is best enjoyed after it has aged for several months or even years. The flavors will mellow and develop complexity over time. Serve it chilled or at room temperature, and savor the unique taste of fig wine.

It's important to note that the specific measurements and steps may vary depending on personal preferences, the quantity of figs used, and the desired outcome. Following a detailed recipe or consulting a wine-making guide can provide more specific instructions.


Fig wine is a unique and flavorful alternative to traditional grape wine. Although it may not be considered a true wine by some, it should be recognized as a fruit wine that undergoes fermentation just like any other. The optimal process for making fig wine involves using the strain RV171 yeast, with a fermentation temperature of 28 °C and a fermentation time of 9 days. This results in a delicious and well-aged fig wine. Fig wine pairs well with desserts, providing a fruity and refreshing option for those who prefer to avoid overly sweet wines. If you're looking to expand your wine repertoire, fig wine is definitely worth a try.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.