over the past few day i have been collecting figs. I picked them as ripe as possible then let them sit inside for one more night until they were just holding up. I then froze them and thawed them. i blended 4.4#s with 1750 ml water 1 pound of sugar and 3/4 tsp pectic enzyme. I loaded everything into 8 quart ball jars and pressure cooked them for 15 mins at 10 psi. Let cool and loaded into a sterilized(pbw/sani) 1 gallon jug. it got a packet of montrechet. with a gravity of 1.067. i made it low abv on purpose because in the end i will do a method "we dont talk about" around here to double my abv. has anyone ever heard of wine in a pressure cooker before? anyone foresee any problems? should i add acid blend or tanins to this? non of the fig recipes i found called for it.