5 gal
10 lb clover honey
20 lb fresh fig from tree
1oz pickling spice
SNA fermaid o
71B yeast
Destem figs and wash
Mash with potatoe masher
Heat water to 100 and mix in honey then add figs, add first addition of nutes. While doing this rehydrate yeast with a tsp of sugar and a pint of water at 104°f
After lag phase add second addition of nutes then again 2 days later then 2 days after, degas everyday for 6 days (twice if possible) If not no biggie.
Keep the cap down as much as possible.
I forgot to mention put spices in after the lag and fermentation has kicked off.
Temp 70°f and rack in 2-3 weeks.
You'll need a strainer bag!!!
Mine won't be ready for s3:18 but will have some for the following years party wherever it may be.
Spiced fig melomel
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- thecroweater
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Re: Spiced fig melomel
What are you calling pickling spice?
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- jonnys_spirit
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Re: Spiced fig melomel
Ingredients pickling spice
cinnamon
allspice
mustard seed
coriander
bay leaves
ginger
chili peppers
cloves
black pepper
mace
cardamom
From what I've read with what pairs well with figs, alot of this spice has it in there plus some other stuff that doesn't seem too bad.
I'll go lite on the spice and at the end of fermentation if it's not where I like it I'll toss another tsp in the secondary then rack again 2 weeks later.
Something different
Next one will be a heavy ginger/vanilla traditional
cinnamon
allspice
mustard seed
coriander
bay leaves
ginger
chili peppers
cloves
black pepper
mace
cardamom
From what I've read with what pairs well with figs, alot of this spice has it in there plus some other stuff that doesn't seem too bad.
I'll go lite on the spice and at the end of fermentation if it's not where I like it I'll toss another tsp in the secondary then rack again 2 weeks later.
Something different
Next one will be a heavy ginger/vanilla traditional
Re: Spiced fig melomel
This one is getting distilled, got an infection that has an off taste.
It looked like lacto but wasn't nice to the figs at all.
I'll strip it down and add to another run.
I still have 5 gallons of figs frozen so I'll get on another one at some point.
OR make just fig wine.
It looked like lacto but wasn't nice to the figs at all.
I'll strip it down and add to another run.
I still have 5 gallons of figs frozen so I'll get on another one at some point.
OR make just fig wine.
Re: Spiced fig melomel
Bummer,Shine0n wrote:This one is getting distilled, got an infection that has an off taste.
It looked like lacto but wasn't nice to the figs at all.
I'll strip it down and add to another run.
I still have 5 gallons of figs frozen so I'll get on another one at some point.
OR make just fig wine.
But the nice thing about having both hobbies is that we can "fix" our mistakes.
Reed
- thecroweater
- retired
- Posts: 6084
- Joined: Wed Mar 14, 2012 9:04 am
- Location: Central Highlands Vic. Australia
Re: Spiced fig melomel
Throw in some juniper and call it chum bucket gin
Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety. Benjamin Franklin
Re: Spiced fig melomel
I like that, never know... It might make some tasty stuff!
I have a few botched experiments that will be ran thru the still. Waste not...want not
I have a few botched experiments that will be ran thru the still. Waste not...want not