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The variety of fig probably makes a big difference. We've made several batches of fig wine from our black mission fig tree and the results were great. It had its own unique character which gradually changes into more of a sherry flavor over the years. I would imagine the green or golden figs...

I'm in. Thanks!

Many of Jack Keller's fruit wine recipes call for mixing half of the sugar during the must preparation and then adding the remaining sugar several days later. What effect does this accomplish and how does one recalculate the specific gravity once additional sugar has been added? Do I add the...

As of Dec. 5, it is still 1.010, though the optical effect of the meniscus combined with my paranoia makes me think it might be a hair lower now. The air pressure goes back and forth over the course of the day but in neither case is there ever a bubble poised to round the final bend in the airlock.

Well, good news... The jug has been out of sight and out of mind for a while. I just looked at it today and the pressure in the airlock is equalized. I marked the level and I'll let it sit for a week or two to make sure nothing changes.

It is currently 1.010. I racked it off what appears to be Campden tablet dust and de-gassed it with a knitting needle with a wire tie zipped to the end, fitted into an electric drill. Minutes after I reattached the airlock it began bubbling again, slowly. Looks like I might have to spring for...

I've cold crashed it four times now (completely frozen solid) and gas is still coming out of the airlock. I'll try racking and de-gassing it tomorrow.

...and now for the obligatory wine porn. The first shot is day one in the secondary. The second shot is two weeks later, after racking.

I just checked my notes to refresh my memory. Looks like there was a very slow CO2 emission after it fully clarified so I added the stabilizer and Campden tablet and waited three days. When I came back, the airlock activity had ceased so I interpreted that as a sign that it was safe to...

I made a batch of banana wine last month using Red Star Champagne yeast. This was my first experience with Champagne yeast so I was amazed to see it ferment to dryness in only 6 days, resulting in 15.5% ABV. It also clarified rapidly. After a few weeks and one racking, the airlock activity...