Fig Wine: Unveiling the Unique Flavor of Fruity Fermentation

Fig wine, a unique and lesser-known type of wine, is made from the juice of fresh figs. It has been enjoyed by people in the Southeastern part of the Mediterranean for centuries. Rich in flavor and often dryer than expected, fig wine offers an intriguing alternative to the more common grape-based wines.

You might be surprised to learn that despite the inherent sweetness of figs, the fermentation process can yield a dryer, more complex flavor profile in the wine. Much like grape-based wines, fig wine’s taste can largely depend on the length of its fermentation process.

As you delve into the world of fig wine, you’ll discover that it’s not only a fascinating topic but also a rewarding experience. Whether you’re a seasoned wine connoisseur or someone who simply enjoys exploring new and distinct flavors, this fruit wine could be a delightful addition to your palate. Continue reading to learn more about the history, taste, and even how to make your own at home with our fig wine recipe.

Fig Wine Basics

History and Origins

Fig wine has a rich history that traces back to the Mediterranean region, specifically in the ancient lands of Rome and Africa, where fig cultivation thrived. People have enjoyed this unique fruit wine for centuries and it continues to be appreciated for its distinct flavors and medicinal qualities.

Comparison to Grape Wine

Fig wine offers a refreshing alternative with its unique characteristics to grape-based wine. While grape wines are nuanced by their terroir, fig wine brings forth figs’ natural sweetness and fruity essence. The main difference in the production process comes from the source of sugar that fermentation requires.

In grape wines, the sugar comes directly from the grapes, while fig wine uses the natural sugar in figs along with added sugar to achieve the desired sweetness and alcohol content.

Types and Flavors

Several types of fig wine offer unique flavors ranging from mild-bodied white wines to dessert wines that boast their inherent sweetness. The type and flavor of fig wine depend on the fig variety, the ripeness of the fruit, the alcohol content, and the yeast strain used for fermentation.

1) Boukha is a popular fig-based spirit in Tunisia, where it is distilled from figs to create a clear, strong alcohol with a fruity essence.

2) Dessert wine made from figs is typically sweet and has a higher sugar content than other types of fig wine. It pairs well with sweet dishes or as a standalone after-dinner treat.

3) Mild-bodied white wine made from figs is a lighter option, offering a delicate fruity flavor that complements seafood dishes and salads.

Keep in mind that the final taste of fig wine is also influenced by the fermentation process, specifically the type of yeast used. Experimenting with different yeast strains can produce exciting new flavors and interesting variations in your fig wines.

Fig Wine Recipe

Before starting, ensure that you have gathered all the necessary ingredients and equipment.

For this recipe, you will need:

5 pounds of fresh, ripe figs
2.5 pounds of sugar
1 gallon of water
1 packet of wine yeast
5 Campden tablets
1 nylon mesh bag
1 potato masher
A primary fermentation bucket
A thin, clean towel

Step 1: First, wash and coarsely chop your ripe figs, discarding any overly hard or moldy pieces. Place the chopped fruit into a nylon mesh bag and secure it.

Step 2: Boil the water and dissolve the sugar into it, creating a sugar water solution. Allow this mixture to cool to around 70-75°F.

Step 3: Pour the sugar water into your fermentation bucket. Place the bag of chopped figs into the sugar water and use a potato masher to mash the fruit, extracting as much juice as possible. Stir everything together to ensure a well-mixed solution.

Step 4: Crush 5 Campden tablets and add them to the fermentation bucket and any other additives your wine yeast packaging instructed. Cover the fermenter with a thin, clean towel and wait for 24 hours. During this waiting period, the Campden tablets sterilize the juice with a mild sulfur gas, which leaves the container after 24 hours, making it safe for the next step.

Step 5: Sprinkle the wine yeast evenly on the surface of the juice. Cover the fermenter again with the thin, clean towel. It’s important to stir the must 3-4 times during the first 24 hours to purge the SO₂ from the mixture.

Follow your chosen wine recipe for the subsequent fermentation time frames and bottling instructions. Monitor your fig wine’s flavor as it ferments since the taste can range from sweet to dry, depending on the fermentation process’s length.

Ingredients and Equipment

Figs and Alternatives

You will need coarsely chopped 4 lbs of fresh figs to make fig wine. Figs are the main ingredient in fig wine, and using ripe and high-quality fruit is important. If fresh figs are unavailable, you can also use dried figs, but the flavor might differ slightly. If you want to explore alternatives, you can also consider using grapes or other fruits following a similar recipe.

Yeast and Additives

To ensure proper fermentation and enhance the flavors of your fig wine, you will need the following ingredients:

9 lbs of sugar
2 tbsp Yeast Nutrient
1/2 tsp Pectic Enzyme
4 tbsp Acid Blend
1/2 tsp Wine Tannin
1 Packet of Wine Yeast (K1V-1116)
10 Campden Tablets (5 before fermentation, 5 at bottling time)

These ingredients will improve the quality of your homemade fig wine’s fermentation process. Remember to measure everything accurately and follow the instructions in your recipe.

Fermentation Equipment

Apart from the ingredients, you will need the proper equipment to ferment and produce fig wine successfully.

Here is a list of essential items:

– Fermentation bucket with lid – To hold the wine during the fermentation process.

– Airlock and stopper – To allow gas to escape while preventing contaminants from entering.

– Mesh bag – To hold the fruit during fermentation, making it easier to remove after the process.

– Hydrometer and test jarA hydrometer to measure the specific gravity and ensure proper sugar and alcohol levels.

– Large stock pot – To heat and mix the ingredients.

– Long-handled spoon – To safely stir the ingredients.

– StarSan or sanitizer solution – To sanitize all equipment and prevent contamination.

In addition to the above, you will need glass containers or carboys to store your finished wine and bottles to seal it for later consumption. Always remember to sanitize & clean your carboy, workspace, and equipment and follow the recipe instructions carefully.

Making Fig Wine

Step-by-Step Process

To make your own fig wine, follow these steps:

1) Gather equipment and ingredients: You will need a fermentation bucket with a lid, airlock, stopper, mesh bag, hydrometer, test jar, large stockpot, long-handled spoon, and sanitizing solution like StarSan. Ingredients include 12-16 cups of water, 4 lbs of fresh (ripe) figs, 3.5-4 lbs of sugar, wine yeast, yeast nutrient, pectic enzyme, tannin, and Campden tablets.

2) Prepare figs: Coarsely chop the fresh figs and remove any stems, seeds, or peels. Place them into the sanitized mesh bag.

3) Extract fig juice: Mash the figs in the mesh bag using a potato masher or your hands to release the sweet juice. Add water, sugar, and the mesh bag with the mashed figs in a large stockpot. Heat the mixture just until sugar dissolves completely but do not boil. Set aside this fruit mixture to cool.

4) Initiate fermentation: Once the fruit mixture has cooled to room temperature, place it in the primary fermenter along with the yeast nutrient, pectic enzyme, and tannin. Stir to combine. Rehydrate your wine yeast according to the package directions and add it to the fermenter. Attach the fermentation bucket lid and airlock, ensuring a proper seal.

5) Monitor fermentation: After 5-7 days, the bubbling activity should slow down. Check the fermentation progress using a hydrometer, making sure the specific gravity has reached the desired range.

6) Rack the wine: Carefully transfer the wine to a sanitized glass container, leaving the sediment behind. Add a Campden tablet (crushed and dissolved in a small amount of water) to help stabilize the wine and prevent oxidation. Attach an airlock to the glass container for the secondary fermentation stage.

7) Secondary fermentation: Allow the wine to ferment for an additional 2-4 weeks, or until the bubbling activity stops. Check the specific gravity again to ensure fermentation is complete.

8) Bottle and age: When fermentation is finished, rack the wine into sanitized wine bottles, leaving behind any sediment. Seal the bottles with corks or caps and store them in a cool, dark place to age for at least 6 months before enjoying your homemade fig wine.

Potential Issues and Solutions

– Low acidity: Fig wines might have lower acidity than grape wines. You can adjust the acidity by adding an acid blend or tartaric acid according to your taste preferences and to achieve balance.

– Incomplete fermentation: If fermentation stalls or stops prematurely, check the temperature and add more yeast if needed. To ensure proper fermentation, keep the wine at a consistent temperature (around 70-75°F).

– Cloudiness: If the finished wine appears cloudy, use a fining agent like bentonite to clarify it or let it age longer for additional sediment to settle out.

– Off-flavors: Sanitize all equipment thoroughly to avoid introducing harmful bacteria or wild yeast that can spoil the wine. If off-flavors persist, try a different source of figs or water to ensure quality ingredients.

Patience and attention to detail will ultimately lead you to a delicious homemade fig wine.

Aging and Bottling

Aging Techniques

Aging fig wine can significantly improve its taste and quality. When aging your fig wine, you should consider factors such as the ripeness of the figs, the original gravity of the wine, and the desired level of sweetness. A good rule of thumb is to age your fig wine for at least 35 to 45 days in a dry, cool place. During this time, your wine should start to clear, and any sediment will collect at the bottom of the container.

To ensure the best results, consider using a gallon jug or a carboy for the aging process. Store your fig wine in a dark place, as exposure to light can negatively affect the wine’s flavor and quality. Additionally, be patient and wait for the wine to reach the desired level of clarity before moving on to the bottling stage.


When you’re ready to bottle your fig wine, gather the necessary supplies, such as wine bottles, sanitized mason jars, and a bottling wand.

Here is a suggested method for bottling your fig wine:

1) Sanitize your bottles thoroughly before filling them with wine.

2) Crush a Campden tablet and add it to the wine, which will help to preserve its flavor and stability.

3) Transfer the wine to a clean and sanitized jug, then insert a sanitized stopper and airlock.

4) Wait 24 hours before filling the bottles with your aged fig wine.

A bottling wand can make the process more efficient, as it helps to fill bottles quickly and with minimal spillage. For a 5-gallon batch of fig wine, you can expect to fill about 30 standard 750-mL bottles.


After bottling, store your fig wine in a cool, dark place, where it will continue to age slowly. Be mindful of the temperature, as fluctuations can affect the taste and quality of the wine. If possible, age the bottled wine for a few months or even years to allow the flavors to develop fully and any bitterness to dissipate.

While aging bottled wine is unnecessary, doing so can yield a more enjoyable and refined drink. If you’re eager to taste your fig wine, you can sample it at various stages throughout the aging process, noting the changes in flavor and complexity.

Tasting and Serving

Fig wine is a unique and delightful addition to your beverage repertoire. This fruit wine offers a variety of flavors and levels of sweetness or bitterness depending on the homemade or commercial preparation. To get the most out of your fig wine experience, consider the following tips and suggestions:

Serving Suggestions

When enjoying fig wine, you’ll want to serve it at the optimal temperature. Since it is a fruit wine, serving it slightly chilled, around 50-55°F (10-13°C) is best. This helps enhance its fruity notes and balance the sweetness.

If you are serving homemade fig wine, it is advisable to let it age for at least a few months to a year, as its flavors will improve over time. Proper storage is key – store your fig wine in a cool, dark place, away from direct sunlight and temperature fluctuations.

Food Pairings

Fig wine pairs surprisingly well with various dishes due to its unique flavor profile. Here are some suggested food pairings to complement the fruity and sweet characteristics of fig wine:

– Cheese: Soft cheeses like Brie, Camembert, or goat cheese make an excellent pairing, as the creaminess balances the wine’s fruity intensity.

– Meats: Cured meats like prosciutto or salami can provide a savory contrast to the sweetness of the wine. Grilled or roasted chicken and pork dishes will also work well with fig wine.

– Seafood: Lightly seasoned fish or shellfish, such as scallops or shrimp, can be complemented by the fruity notes of fig wine.

– Desserts: Pair your fig wine with complementary flavors, like almond pastries, honey-drizzled fruit tarts, or even a simple bowl of fresh figs.

– Salads: A mixed greens salad with nuts, dried fruits, and tangy vinaigrette can be a delightful accompaniment.

Remember that the best food pairings are often a matter of personal taste, so feel free to experiment and discover new combinations that you enjoy.

Fig Wine for Beginners

Fig wine is a delicious and unique beverage made from the fermentation of figs. As a beginner, you can easily start experimenting with making your own fig wine at home. This section will provide you with tips and tricks and highlight common mistakes to avoid during the process.

Tips and Tricks

– Choose high-quality figs: Your figs’ quality will directly impact your wine’s taste. Select ripe, fresh, and clean figs for better results.

– Clean and sanitize all equipment: Proper sanitation is essential to avoid introducing harmful bacteria into your wine. Rinse and sanitize all of your tools and containers before and after use.

– Monitor fermentation: Keep a close eye on the fermentation process to ensure it progresses smoothly. Track the temperature, specific gravity, and pH levels to maintain a healthy environment for the yeast.

– Be patient: Fig wine fermentation takes time, so be prepared to wait. Allowing enough time for the wine to develop its flavors and aromas is essential.

Common Mistakes to Avoid

– Over-ripe or moldy figs: Using figs that are too ripe or have visible mold will negatively impact the flavor of your wine and may introduce harmful bacteria.

– Skipping on stabilization: Stabilizers, such as potassium sorbate or Campden tablets, prevent renewed fermentation in the wine after bottling. Make sure to include these in your process to maintain the wine’s quality.

– Inadequate airlock: Using an inadequate airlock can allow oxygen or contaminants to enter the fermenting wine. Ensure you have a proper airlock in place to protect your wine during fermentation.

– Rushing through the process: Skipping or speeding through critical steps in the wine-making process can affect the quality of your fig wine, from flavor to clarity. Take your time and follow each step carefully.

Now that you are familiar with these essential tips and common mistakes related to fig wine, you are well on your way to beginning your fig wine-making journey. Follow the advice given and enjoy the process of creating a unique and enjoyable homemade fig wine.

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