You can add a lot of sugar and make drinking vinegar (aka 'shrub') Add a few ounces to still or sparkling water for a shockingly refreshing summer drink.
This is the first time in my life that my fig tree is growing figs. I won't have enough for something like this, but I'll keep this in mind for the future. Good video as always!
I also just had a brew go sour and another one stalled; been looking forward to the conclusion of your fresh red batch. Anyway I just made a combination of two of your biscuit recipes last night with chocolate malt spent grains and it was phenomenal, so thanks for that!
Quick note It's not simple exposure to air that turns the alcohol into vinegar but what's called acetobacters. Acetobacters will eat the alcohol and convert it to acetic acid. It's okay to open the fermenter in the beginning since there is little alcohol for the acetobacters and they can't compete with the yeast which are still multiplying at a fast rate due to the abundance of sugar. Later stages are riskier as the yeast are dying off and there would be plenty of food for acetobacters. It's how much acetobacters are in the air rather than the air itself.
I would recommend adding some potassium metabisulfite before you start fermenting. You can buy it in bulk as a powder, or in a convenient but more expensive tablet form called "Campden Tablets." It kills wild yeasts, bacteria, and molds before you start fermenting. Helps prevent making vinegar on accident. Add it and then after 24 hours you add a commercial yeast and then the yeast will not have to compete with wild yeasts, vinegar bacteria, or molds. It is also good for sterilizing fermenting equipment before yo make wine, and you can add some to wine before bottling it helps preserve it so it doesn't turn to vinegar in the bottle. You could also add pectic enzyme at the beginning to break up the pectin into sugars that the yeast can eat. Gets rid of that jelly stuff and raises the alcohol content. Good luck, I love your videos.
No worries, just pasteurize the figs, and by that I don't mean cooking them, just put them into a boiling hot water, or pour hot water over them as I did and let the whole thing cool down. I used basically the same amount of figs - 5.1kg, from Italy no less. I froze them first, 2 weeks later when I was making grape wine, I did the the fig wine too. Put them straight out of the freezer into the brewing bags and dropped them into the fermenter to thaw over night. Then I poured 5L of boiling hot water over them. Now I did add 900g of honey and 750g of brown sugar to that mix so the starting gravity was 1.127, but it didn't matter because 2 weeks later it was at 0.990. I also added some citric acid, wine tannin, and yeast nutrient. Once the temperature came down I added wine yeast and that was one of the most vigorous fermentation ever. This was almost 4 months ago and the 10L of 16.5% fig wine I got from it is still in the demijohns, just like the grape wine. I think it also went through the malolactic fermentation and it's still bubbling slowly.
Thank you so much for uploading this video! I also tried to make fermented figs in order to distill it I'll update here if it works By the way, all of the online recipes for fig wine included additives which I didn't want to use, now I wonder if there was a reasonable reason for that
In local market I can buy reduction balsamic vinegar. Its thicker and sweater as they boil to dehydrate and add honey. Maybe you can have a try with this fig batch?
I’m not sure this was because of the too much of air space inside the fermenting container effected on it. But still, CO2 is heavier than O2, would results to push out the O2 out before the CO2 through the airlock.
A big surprise at the end. 😂 I laughed a lot. Andrea, im not an expert but i think you should use PMS (potassium metabisulphite) first and after 24 hours you should add fruit wine yeast for fermentation. Anyway, i will try it some time next year. Thanks for the recepie. Saluti dalla Turchia.
did you ever figure out what went wrong? i have a ton of figs that are ready to go but im sick of eating them. but i dont want them to go to waste. great video as always
You chose to allow the natural yeast present on the fruit to do the fermenting and that was probably the mistake. If you had first added some potassium metabisulfite or perhaps par boiled the fruit to kill any natural yeast, then added a packet of commercial grade yeast, the result would have been wine.
The figs must have a high concentration of lactic acid producing bacteria. Perhaps you should cook the figs then add the grapes for the yeast and fermentation process.
Damn, fig wine is a mystery. Mine came out with some nasty strong acid. I used only dried figs, yeast,yeast nutritient, no acid at all, still the fermentation was good and clear
You cant make fig wine brother.i am gonna tell you the reason why,,fig is like a holy fruit of muslims which is mentioned in quran.wine is prohibited for muslims.so you cant spoil a holy fruit.
![[Full] 4 ต่อ 4 Celebrity EP.920 | 3 พ.ย. 67 | one31](http://i.ytimg.com/vi/KwiW2M_kAg4/mqdefault.jpg)
Better luck next time but displaying honesty on a social media video is more credible than a fake spec-taa-kula. Appreciate so much your genuineness.
Thanks 😂 it’s a spectacular vinegar 🤪
You can add a lot of sugar and make drinking vinegar (aka 'shrub')
Add a few ounces to still or sparkling water for a shockingly refreshing summer drink.
@KN-xl6lw I should try 😉👍🏼
Thank you for your honesty! Showing your mistakes need a lot of courage and you definetly have it! Better luck next time
Next year it will be better 😉 some friends will share their recipe with me 🥳
This is the first time in my life that my fig tree is growing figs. I won't have enough for something like this, but I'll keep this in mind for the future. Good video as always!
Just wait till next year!
Use them to make fig bread. Like banana bread. It's is so yummy.
Next year you can try it 😉
Yes 👍🏼
Good idea 👍🏼
I also just had a brew go sour and another one stalled; been looking forward to the conclusion of your fresh red batch. Anyway I just made a combination of two of your biscuit recipes last night with chocolate malt spent grains and it was phenomenal, so thanks for that!
Sorry 😬 but I am happy about the biscuits 🥳
Quick note
It's not simple exposure to air that turns the alcohol into vinegar but what's called acetobacters. Acetobacters will eat the alcohol and convert it to acetic acid. It's okay to open the fermenter in the beginning since there is little alcohol for the acetobacters and they can't compete with the yeast which are still multiplying at a fast rate due to the abundance of sugar. Later stages are riskier as the yeast are dying off and there would be plenty of food for acetobacters. It's how much acetobacters are in the air rather than the air itself.
Thanks for the explanation 👍🏼
I would recommend adding some potassium metabisulfite before you start fermenting. You can buy it in bulk as a powder, or in a convenient but more expensive tablet form called "Campden Tablets." It kills wild yeasts, bacteria, and molds before you start fermenting. Helps prevent making vinegar on accident. Add it and then after 24 hours you add a commercial yeast and then the yeast will not have to compete with wild yeasts, vinegar bacteria, or molds. It is also good for sterilizing fermenting equipment before yo make wine, and you can add some to wine before bottling it helps preserve it so it doesn't turn to vinegar in the bottle. You could also add pectic enzyme at the beginning to break up the pectin into sugars that the yeast can eat. Gets rid of that jelly stuff and raises the alcohol content. Good luck, I love your videos.
Thanks for the advice 🥳👍🏼
No worries, just pasteurize the figs, and by that I don't mean cooking them, just put them into a boiling hot water, or pour hot water over them as I did and let the whole thing cool down. I used basically the same amount of figs - 5.1kg, from Italy no less. I froze them first, 2 weeks later when I was making grape wine, I did the the fig wine too. Put them straight out of the freezer into the brewing bags and dropped them into the fermenter to thaw over night. Then I poured 5L of boiling hot water over them.
Now I did add 900g of honey and 750g of brown sugar to that mix so the starting gravity was 1.127, but it didn't matter because 2 weeks later it was at 0.990.
I also added some citric acid, wine tannin, and yeast nutrient. Once the temperature came down I added wine yeast and that was one of the most vigorous fermentation ever.
This was almost 4 months ago and the 10L of 16.5% fig wine I got from it is still in the demijohns, just like the grape wine. I think it also went through the malolactic fermentation and it's still bubbling slowly.
Thanks for the advice 👍🏼 next year I will try again
Thank you so much for uploading this video!
I also tried to make fermented figs in order to distill it
I'll update here if it works
By the way, all of the online recipes for fig wine included additives which I didn't want to use, now I wonder if there was a reasonable reason for that
Next time I will boil the figs and everything will be ok 👍🏼
@@Spectacular-cuoredicioccolato so you will add the grapes later, right? To have their yeast
What are the additives?
It turned out very nice. I want to make figs from our yard with this method. Greetings from Iran
Keep us updated 👍🏼🥳
In local market I can buy reduction balsamic vinegar. Its thicker and sweater as they boil to dehydrate and add honey. Maybe you can have a try with this fig batch?
Yes 👍🏼 good idea 🥳
Have you ever tried lacto fermenting figs?!? I believe that would turn out to be delicious!
No 🤔 never, thanks for the advice 👍🏼
Thx for your honesty Chef.
Thanks for your support 🤗
Biggest like ever for honesty ❤
Thanks ☺️
Very very nice, thanks from Brazil 🇧🇷
Thanks 🥳
I’m not sure this was because of the too much of air space inside the fermenting container effected on it. But still, CO2 is heavier than O2, would results to push out the O2 out before the CO2 through the airlock.
Exactly 👍🏼
I love figs… This looks fantastic. Bravo.
Thanks 🥳🍷
@@Spectacular-cuoredicioccolato please let us know if you ever get it to work out as a wine and in the meantime, enjoy that tasty vinegar
@LVVMCMLV yes 👍🏼 I will 😉
I love vinegar so this looked amazing. Make a reduction and drizzle that over some goat cheese with salad!
Spectacular idea 👍🏼 thanks 😋
A big surprise at the end. 😂 I laughed a lot. Andrea, im not an expert but i think you should use PMS (potassium metabisulphite) first and after 24 hours you should add fruit wine yeast for fermentation. Anyway, i will try it some time next year. Thanks for the recepie. Saluti dalla Turchia.
Yes 👍🏼 next year I will pasteurized the figs 😉
Looking Spectacular bro..😎
Thanks 😉
did you ever figure out what went wrong? i have a ton of figs that are ready to go but im sick of eating them. but i dont want them to go to waste. great video as always
Better if boil them few minutes and when reach the room temperature you add wine yeast
The exact same thing happened to me last year :) The vinegar was great but took ages to finish fermenting.
😉👍🏼🍷🥳 but it was spectacular
The color was indeed SPEKTAKULA
Exactly 👍🏼
Thanks; I wanted to make fig vinegar anyway!!
Bravo 😂👍🏼
@@Spectacular-cuoredicioccolato Have you tried to make it again? If so what were the results?
@Sundial1k yes 👍🏼 Homemade Figs Wine or Cider
th-cam.com/video/q0BqHkviB5E/w-d-xo.html
@@Spectacular-cuoredicioccolato Thanks, 'll take a look...
👍🏼
Supa supa supa 👍
Thanks 😊
Thanks 🤩
Nice video👍🏻regards from Stockholm Sweden 🇸🇪
Thanks 🥳🥶
Looks very good! Do you have any videos on how to make a wheat beer? Hefeweisen
th-cam.com/video/l1Jgck_tJtA/w-d-xo.htmlsi=6KbipO5O46W_wfMp 👍🏼 yes
Great Video. Doesn't matter if it didn't come out right👍
Thanks ☺️ for your support
Wouldn't they have wild yeast on figs too??
Yes 👍🏼
I want to taste it 😊
😂👍🏼🍷
Love this channel
😂👍🏼 thanks
Caro Andrea! Why don't you try making wine of mangosteen or cherimoya?
If I can find the ingredients 👍🏼 I will try
Hi, my dear friend ,
Your vinegar is also lovely for us.😂😂❤❤
😂👍🏼 thanks
When life gives you lemons, make lemonade. There's nothing wrong with making it into vinegar; I'd cook with that any day.
Yes 😂👍🏼
You chose to allow the natural yeast present on the fruit to do the fermenting and that was probably the mistake. If you had first added some potassium metabisulfite or perhaps par boiled the fruit to kill any natural yeast, then added a packet of commercial grade yeast, the result would have been wine.
Yes 👍🏼 this year I will make it boiling the figs first
Fast fig sherry 😁 potresti usarlo per cuocere😁
Vinegar 😉
Wow luking good 🥰🥰🥰
Thanks 😉👍🏼🥳🍷
Good idea.
Thanks 🤪
Hi! Can you show me how to make wine or spirits from sweet potato
Maybe wine 😉 but in the future
@@Spectacular-cuoredicioccolato That's all right. 😅
😂
Goodwine🙏💐i made figwine in iran,l boil figin water...thanks
Thanks ☺️
fascinating!
Thanks ☺️
The figs must have a high concentration of lactic acid producing bacteria. Perhaps you should cook the figs then add the grapes for the yeast and fermentation process.
Yes 👍🏼 next year I will try in this way, boiling them first 😉🍷
Damn, fig wine is a mystery. Mine came out with some nasty strong acid. I used only dried figs, yeast,yeast nutritient, no acid at all, still the fermentation was good and clear
🤔 yes 👍🏼 next year I will boil my figs
Have you used the airlock?
Maybe add sugar next time?
To increase the alcohol 😉
He is awesome. But it turns green or white. Dumpster wine. Be safe. I like my wine but what he made in eggs. What he say?
🤔 it’s vinegar 🤪 enjoy your wine 🍷
الله بالف خيز اخوك من الجزائر
Thanks 🤗
It also happened to me. Now I have 20l of vinegar. Life is tough 😂
😂 we can open a vinegar club
Good day
Thanks ☺️
im only watching homemade wine videos because i JUST turned 5 kilograms of grape into Viniger 😅
😂 sorry I think this is the wrong video
Maybe some of the figs had soured?
🤔 probably the wrong yeast was stronger than the right yeast 😩
Bad luck, hope you sort out the problem and make another batch.
Next year I will try different recipe 😉
I don't understand. you didn't add any water at all
Exactly 👍🏼
Oh well. It's happy accident as instead of make wine, you get lovely fig dressing vinegar for feta salad. 😊
Yes 😂👍🏼
🙃
🥳
maya miktarının yetersiz olduğunu düşünüyorum
Thanks for the advice 👍🏼
Something went wrong better luck next time😊
Yes 😂👍🏼
Keep the pectin its a good woodpreserver specify for boadbuilding. Bravicimo
Ok 👍🏼
You cant make fig wine brother.i am gonna tell you the reason why,,fig is like a holy fruit of muslims which is mentioned in quran.wine is prohibited for muslims.so you cant spoil a holy fruit.
Next year I will try a different recipe, do you have a recipe to share with us? 🤩
Alora centurio come bring me Sam figs.adamo
Ciao fratello 🥳🍷