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My first batch of fig wine has been in the carboy for several months now. I have about 2 inches of lees on the bottom. I have taken the specific gravity a couple times over the past week at it is .997. Some questions...should I transfer wine to another carboy and then sweeten?...or just leave it...

Thanks everyone...I have transfered from fermenter to carboy and installed airlock...being my first time it went OK but did have some " splashes" in the carboy as I transfered...did get stirred up some...will that matter? Carboy is now in a dimmly lit room at 72*...I placed a white towel around...

Can I let it set in the fermenter for a day or two or should I transfer it to the carboy now? Thanks and cheers.

Making fig wine....just removed the fruit from the fermenter after 5 days...measured .996...dry. Guess I did something wrong...can I fix this? I have not transfered to Carboy yet and I know I will need to add some water to bring it back up to 6 gallons...can someone give me a steer on what I can...

Couple of questions....how do you get your SG through the fruit...I have almost two inches of fermenting fruit on top of the bucket...did I miss something? When I put my hydrometer in the bucket it really sits on top of the fruit unless I force it down into the bucket...help please. Since the...

thanks for the update...I'm a couple days behind you...I did my first stir this morning...figs still pretty thick but can tell fermintation has started...noticed you squeezed the fruit bag...I haven't...maybe why my figs seem so thick...is this a step you recommend? Is it OK to get SG through...

Thank you...I modified the ECkraus recipe for my 6 gallon carboy...I'll be adding yeast in a couple of hours...look forward to your updates...first time for me.

Question....can I use the ECKrause 5 gallon recipe in my 6 gallon carboy or do I need to modify for 6 gallons?

I would be very interested in how your fig wine making goes. I am making fig wine for the first time this weekend. I have about 10 gallons of figs in the fridge..not to mention the tons still on the trees. I'm waiting on some ingredients to arrive...hopefully Saturday I'll be making fig wine. If...

I am not trying to Hi-jack the forum but have a very similar issue. I'm brand new to this forum and home wine making. I have the same exact problem...so many figs. We have canned, dried, baked figs...but yet the figs still keep ripening. So we decided to try making wine. Have purchased a wine...