Joe, start with alot of fruit! ALOT. Up to 10 pounds figs per gallon of finished wine desired. Start the SG up around 1.100 with EC-1118 yeast. When you rack to secondary vessel, use one that you can leave alot of space in so you can feed a cup or 2 of sugar syrup each time the SG falls to 1.010. You might start off with only 5 or 5.5 gallons of must, then rack to a 6 gallon carboy to have lots of space, maybe even put a quart or so in the fridge for reserve and add at the end after the yeast dies off from too much alcohol, 18-21%. Does this all make sense, and does it help or did you know this much? lol Keep us informed! Edited by: Country Wine