We Taste a One Year Old Fig Wine

We Taste a One Year Old Fig Wine. Our fig wine just turned one, and it's time to taste it. Did it improve over the year? Why is it so dark?
How to Make Fig Wine - Using Dried Figs: • How to Make Fig Wine -...
Fig Wine Finishing and Bottling -Backsweeten with Non-Fermentable Sugars: • Fig Wine Finishing and...
Fig Wine Tasting: • Fig Wine Tasting - Wel...
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[@GodBroly]

They do flavor together well though but I’d recommend roasting fresh figs if you can get them then doing the same with plumbs then make a mead or wine with that and oak it and oh my god it’s to die for.

[@codyironworks307]

Claret?

[@GeorgeSmyth]

I watched the original about a month ago and started collecting figs from my daughter's tree. I dried them, used honey, and it is currently fermenting. I look forward to bottling it and eventually giving it a try. Thanks for the inspiration.

[@CitySteadingBrews]

You are welcome! Thank you for watching!

[@duncanjames914]

Hi folks, thanks for sharing the results of your fig wine. It sounds like it was a big success! FYI, Erythritol with Monk Fruit has a 1:1 sweetness with plain white sugar. Erythritol alone is 75% the sweetness of white sugar. Costco sells the combo.

[@Friedbrain11]

I like brandies so this sounds like one i should try making:) Lack of acidity is a plus in my book, Sipper...perfect!

[@nicholaskarako5701]

In moderation erythritol I don't think it's harmful, but from what I have read about it can mess how your body processes sugars when you do eat/ drink anything with sugar and the natural sugars in fruits. I had tried the Quest peanut butter cups and was surprised how much they taste like a less sweet/ dark chocolate version of Reeses peanut butter cups. The erythriol did not have much of an after taste like monk fruit sugar or Stevia, but still felt like I had a little bit of a sugar high so this made me to rethink recommending to my father that had to pay attention to what he eats. So his blood sugar levels don't get to high.

[@samlaine3315]

yeah i would love an erythritol to table sugar comparison.

[@andrewsauseda5373]

For the acid, maybe serve with a twist of lemon?

[@osutuba]

I used Erythritol to sweeten my cherry limeade, hopped lemonade, and sarsaparilla hydromels. All of them turned out great!

[@KainYusanagi]

A fig wine that has the ABV of a cider that has the mouthfeel of a brandy. Very interesting, and I'm glad I was able to check these three videos about the fig wine back to back!

[@JBurke88]

Fast growing trees has fig trees that come at almost fruiting size.

[@mandolinman2006]

Cool. If my figs cooperate next year, I might have to try this. That said, I had a potentially brilliant idea for like 1 gallon whole grain beer brewing. I'm thinking an ultrasonic cleaner could be in order.

[@shannoncraig509]

Roasty Fruity Juice- I am stealing that one. :)

[@alexcan669]

Great job on this one guys. I think this might be in my wheelhouse. I need to try it

[@CitySteadingBrews]

Go for it!

[@tehfiredog]

I do wonder if the Erythritol is part of the issue. For me at least, it has a cooling, almost menthol finish despite the sweetness and can taste a little bitter when I've used it in baking. I haven't used it in brewing yet - I've only been brewing for 3 months now, after having stumbled across your channel and falling in love with the practical approach to things you guys have! - but I much prefer Allulose for anything needing artificial sweetening. It's also about 70% the sweetness of sugar, but doesn't have the cooling or bitterness. What's more, while the commercial version of it is made from corn mostly, Allulose is actually naturally occurring in stuff like maple syrup and molasses... but also in certain fruit... like figs =)

[@georgecolby7488]

Very cool video, I've been curious about backsweetening with erythritol for a while, I just don't like the aftertaste of most artificial sweeteners. BTW, I made a banana fig mead using your banana wine method, I just used honey instead of sugar. Dried figs went into 2nd/conditioning and I backsweetened with more honey. Because I hit 14% from primary with d47 it didn't referment and it has a luscious, velvety mouthfeel with the banana and fig flavors making it really complex. The honey sweetness is also incredible. Cheers!

[@CitySteadingBrews]

Sounds lovely!

[@bonsang1073]

so do you know how figs are pollinated ? i wouldnt be surprised if the off taste was from that. sometimes they have malfunction, you have to watch for that stuff.

[@the_whiskeyshaman]

It’s gotta be the sugar sub. Sometimes I get a almost metallic note. I think a test would be super cool

[@CitySteadingBrews]

It’s possible. We are planning a test.

[@daigledj]

I think you just convinced me. Figs are one of the main reasons I started brewing (you can only eat so many fresh and as jam). The fig jam I make has a good bit of citrus kick to it and considering how well we like the strawberry jam wine plus the remarks about needing acidity I think I'll try to combine this fig wine recipe with a jam wine recipe and if it needs it backsweeten with honey.

[@johnp.2267]

Fig wine: Appearance - I am a dark chestnut and crimson liquid. Look deep into me. *Can* *you* *see* *me,* *red?* (Name that reference.) Aroma - Here I am! SNIFF ME! Flavor - I am the velvety smooth love child of dark fruit, raisin, and dark chocolate. Taste me. Score - 6/8 Fig wine slowly walks away with Bill Bixby, a sad 1970's theme playing as they disappear down the road.

[@hotdogtdog]

Eritheratol on the plain sugar side is cold. Powdered works best for baking the brown sugar is the best.

[@CaioKaos]

I'm curious to see how my fig wine (with fresh fig) will compare with what you described of yours! We have a lot of figs on our backyard and after eating what we can and turning a lot into jam, we are trying to perfect a recipe to brew the rest :)

[@yonilebovich3204]

Hello, I really like watching your videos. Personally I like wine more , but there is still a lot of information in a pleasant way. I found that there is no reference from what I have seen ,on the subject mililactic fermentation?

[@CitySteadingBrews]

Normally doesn’t really happen unless you have malic acid present or induce the reaction.

[@brianhartman1097]

Thanks so much for your videos!!! Before watching you guys I tried to make a mead with the advice of "rack every 6 weeks for a year" kinda crud (I may have exaggerated). Now I make meads and ciders with ease. I just finished a cider using fresh pressed(in front of me) apples. I added 1.5 lbs of honey. It went to 1.000 but when I tasted it, it almost seemed sweet, with amazing apple flavor. I guess the point is, every time I bottle a new brew, I think about you guys! Thanks again.

[@hayden4465]

I’ve found that if you can’t drink it, cook or bake with it!

[@eddavanleemputten9232]

Great video! Now I’m wondering what would combine well with the dried figs to elevate this fig wine to perfection… mmmmmmm… mind’s a-bubbling like the airlock of a 2-day brew. LOL

[@CitySteadingBrews]

Glad we got those creative juices flowing!

[@txikitofandango]

Okay so my fig wine is now about 5 months old and it sounds like it tastes like it's supposed to lol. It just needed a lil sugar. Thank you guys for this video.

[@Rob_1689]

Td;Dr: I just bottled my cherry wine and it tasted and smelt so strongly of alcohol and the burn lasted for a few minutes. Can I make it not burn with time or something? I degassed and bottled my cherry wine yesterday (48oz black cherry juice 32 oz tart cherry juice (both knudsen) 560g sugar 8oz tea with 1/8tsp boiled yeast 1 packet d47 kept in a dark cabinet at roughly 75 degrees +/- 2 degrees made 18 July racked 1 Aug og 1.125 fg 1.008 it seems pretty clear but it's so dark it's hard to tell but it does look exactly like the original juice) Before I bottled it I smelled it and it smelt very strongly of alcohol with a hint of dried cherries (when I originally racked it had a strong fermentation smell). I tasted a little of it and all I felt was heat with almost no taste just alcohol and the smallest touch of sweetness. The burn lasted for a few minutes. This is my first wine so I don't know what to do to get that heat down but wait? Maybe? Is there anything I can do to save this burning brew?

[@Rob_1689]

@@MrAcuta73 thank you, waiting is easy since i have good scotch

[@Silverholic]

I have been using Sucralose to back sweeten. I should try Erythritol, all winemaking channels seems to use that so it probably gives a better taste. I also have Monkfruit sugar that I have not used yet. But in any case, much better than all the trouble of pasteurizing.

[@hotdogtdog]

Monk fruit and liquid stevia is funky. Might as well have sucralose.and maltitol.

[@hondatuner5156]

I have good results with artificial sweetners. Even high fructose, i make a decent hard gatorade

[@prplprince8730]

This is off topic but I keep forgetting to ask. I saw coconut water at Costco the other day and it’s just coconut water and water, with no added preservatives or sugars. I’m curious if subbing in the coconut for a traditional mead would work. Have you ever brewed with coconut water?

[@prplprince8730]

And randomly after sending the message have you ever tried adding some angostura bitters in conditioning?

[@KennethRathbunJr]

Some people find the cooling mouthfeel of erythritol off-putting. Not sure if that's playing into something being "off"...

[@erebus_chaosson]

please make lilac wine :)

[@CitySteadingBrews]

It is on "The List"

[@tracychesnutt3660]

Derica, have you tried Bailey's in the coffeemel?

[@CitySteadingBrews]

That and more. I have tried soooo many things! LOL

[@kevin_ninja_jones2363]

Could you add a small amount of citrus juice to that bottle could that add the acidic taste you were looking for or is it to late to adjust?

[@porkfied]

Hi sir I noticed that is a screw on type bottle is that just as good as a bottle with a cork?Thanks great videos you have.

[@CitySteadingBrews]

For our purposes we actually like the screw top bottles better. But either is fine and completely up to you.

[@porkfied]

@@CitySteadingBrews Thank you.

[@aleithiatoews6452]

I used to dislike the strange aftertaste of stevia. Then someone pointed out that a lot of powdered stevia is cut with maltodextrin, and that's exactly what I was tasting. I switched to a liquid stevia with no other sweeteners and haven't looked back. I don't have any issues with the flavor now.

[@danielwilliams651]

Daniel Williams 0 seconds ago I have a question that I am having a hard time getting answered. I am intending to use your methods for making cider this coming weekend, but my (farmers market, pasteurized) jugged cider started fermenting IN THE BOTTLE. Can I use this to make hard cider? The pasteurized/fermenting-in-bottle is throwing me a red-flag Thanks!

[@CitySteadingBrews]

We had a store bought juice that started fermenting in the bottle as well. As long as you don't notice unusual smells and sights saying that something bad is happening, it should be fine to ferment with.

[@hotdogtdog]

It would be interesting to see a hemp hopped something. There is a beer called hempen ale. I don't know what the laws are in Florida.

[@aldendrake9797]

It almost sounds like you're describing a port.

[@georgecolby7488]

If it needs just a touch of acidity...serve it with a lemon wedge? 🤔

[@DikkieOBS]

Could I use fig in my mead?

[@AustonD]

I would like to hear your opinion on a Berliner Weisse

[@brandtearles4785]

My kegerator is set on 36°f is it safe to store my yeast in it? This is the only way I know to ask a question

[@hotdogtdog]

Cannabis has , depending on the strain has a skunk, but some are lemon notes. Pine tree. Just depends on the strain. And quality. No Mexican brick junk.

[@jamesvaughn1354]

morning every one

[@CitySteadingBrews]

Good morning!

[@reneaclark7689]

I just went back and looked, you used Honey not sugar in this. No wonder it is so rich!

[@bostjerndahl1779]

O my world. My brain is messing with me today. At the 14:19 mark my childis brain told me that Brian said "this brew need some -ss". You probably did not say that 😄

[@Jack-It-UP]

Fillmore

[@danieljohnson6600]

I need help please. decided to try to juice cantaloupe and make wine. starting sg was 1085 and its gone dry. i racked to secondary due to sluge on the bottom. . After a few days most had settled out again but these odd particles floating. No four smell . As luck would have it my ph strips came in so I tested.. totally alchaline..added 1oz lemon juice for acid with no difference. Keep in mind it's a 1 gallon batch.. hmmm.. I don't know where to go from here.. any suggestions. I have pictures but don't know how to share them

[@CitySteadingBrews]

Trying to understand the issue. Your brew went dry. That's pretty normal. The floating particles could be yeast rafts, bits of fruit, etc. Alcohol is closer to alkaline than acid so that checks out. What is the question you have?

[@danieljohnson6600]

@@CitySteadingBrews I was told that wine should be around 3.5 to 4 for ph. Was I told wrong

[@CitySteadingBrews]

@@danieljohnson6600 to be honest, I've never tested a finished wine. Do you like it? Does it taste good? That matters more than the pH reading.

[@danieljohnson6600]

@@CitySteadingBrews lol.. right no no.. if pretty bad. Not I wanna spew kinda bad but I like sweeter so ima let it sit (I can hear derica in my head) .. after it clears alot I'll backsweetnd a bit.. time and sugar should fix it..lol

[@CitySteadingBrews]

@@danieljohnson6600 it is possible there's an infection if it's that bad. Melons can be hard to ferment.

[@Aleka662]

They should make a made for next Chritsmas

[@CitySteadingBrews]

Our Spiced Metheglin is our favorite "Christmas time flavors" mead thus far. kzbin.info/www/bejne/pYq4q6J8mJqDmc0

[@Aleka662]

Yes but they could make a new

[@TheRealJoseramirez]

Why would you need to sweeten a wine made from a very sweet fruit?

[@CitySteadingBrews]

Fermentation converts sugars to alcohol. So a very sweet fruit can have no sweetness left at the end.

[@janstewart2041]

Hey guys! It’s been a while

[@CitySteadingBrews]

Welcome back!

[@janstewart2041]

@@CitySteadingBrews I was guiding for salmon fish since late May

[@bostjerndahl1779]

And now I need your take on a fruitcake. Vegan and Brian friendly ofcourse 😁.

[@CitySteadingBrews]

That would be on the other channel, lol.

[@bostjerndahl1779]

@@CitySteadingBrews Yep. I am considering putting the comment on that channel too, but i figured that fruitcake to this wine was a good fit. You talked a bit about it and I didn't want to forget about it therefore the comment right away. Have an awsome day. And thank you for sharing

[@XxdjforrestxX]

When did a Mexican island become a mead…Cozumel

[@CitySteadingBrews]

lol

[@ChrisWalker7]

Stevia is evil. I’m biased. I’m allergic to it.

[@GodBroly]

Figs aren’t in the same family as grapes or prunes unfortunately.

[@CitySteadingBrews]

I corrected myself, and meant more in a sense of dried fruit.

[@GodBroly]

@@CitySteadingBrews gotcha

[@bad_boy5369]

1st