|An aerial view of some figs (and my feet)|
By Sunday I was able to take away 6 lbs or so of figs. Those that were fresh from the tree needed a couple of days to ripen, hence starting the wine tonight. I weighed 5½ lbs of figs and cut these into four pieces per fruit. Those that had been frozen were extremely soft. They went into the bucket and I mashed them into a pulp. I added 3 lbs sugar and 6 pints of boiling water and gave it all a stir. It was a thick, soupy mixture at this stage.
|Chopped figs in the bucket|
|Figs during fermentation|
*This link will take you to details of our house for sale, until contracts have been exchanged - at which point I imagine the link will no longer work. (Actually, I think it still does.)
If you want to see how this wine turned out, click here