My fig distillate

[Demy]

Every year I distill a small batch of figs, this year is very little but I am satisfied, I drink little alcohol so it's ok.

Puree

start fermentation

finish fermentation

[Rum Agol]

Very interesting Demy, ive never tried Boukha ( too cold here in Scotland for figs to ripen well.) what would you compare it to?

[Demy]

Very interesting Demy, ive never tried Boukha ( too cold here in Scotland for figs to ripen well.) what would you compare it to?

The white spirit has a specific aroma, perhaps one could compare to a very aromatic rum .... I will not leave it so but I will make a maceration with dried figs (after distillation), I will update the post as soon as possible ... today I did Only a stripping.

[Rum Agol]

Look forward to reading your update.

[jonnys_spirit]

Nice Demy! No sugar added I’d imagine. Do you macerate low wines in dried figs before spirit? Interested in what your quantities are and all that.

I love a fig baguette with some tomato, strong hard shaved cheese olive oil & honey drizzle and fresh cracker black pepper! A dram of fig brandy after lunch would be awesome!

[8Ball]

Look forward to reading your update.

+1 me too.

[Deplorable]

That sounds intriguing.

[Slivovitz]

Every year where I live people we know have hundreds of pounds of big that go uneaten. I don't like them myself but I could get a barrel full of free ones and make liquor for free.

What are your secrets to getting it to ferment?

[The Baker]

Very interesting Demy, ive never tried Boukha ( too cold here in Scotland for figs to ripen well.) what would you compare it to?

The white spirit has a specific aroma, perhaps one could compare to a very aromatic rum .... I will not leave it so but I will make a maceration with dried figs (after distillation), I will update the post as soon as possible ... today I did Only a stripping.

Hi, Demy.
There is an interesting idea.
I have some apple brandy that doesn't have much apple aroma or taste.
I will try macerating dried apple in some of it.

Thanks.

Geoff

[Demy]

Thank you all, I didn't think there would be interested. The procedure was very simple: collected, washed briefly, chopped in puree, added little water, added yeast bayanus strain (from sparkling wine). No enzyme, no sugar. I always have some problems measuring the OG with this fruit, because it makes the juice a little gelatinous then "brake" the descent of the densimeter in the test tube, in fact my OG was only 1047 but I think it was more.
First I run a stripping with the steam jacket, distilling the whole fruit, then today I made the Spirit run leaving the distillate white, then I added the whole dried figs, they are dried in the sun naturally, you can see the fruit sugar which covers the entire fruit. I did some pictures, I hope I answered everyone .....
Bass wines + added part of the ferment

Dried figs, then briefly baked, you notice the caramellization

[Demy]

Update

[Rum Agol]

Looks good Demy thanks for the update

[8Ball]

Thanks Demy

[Demy]

Today I added a couple of additional figs, and then the final touch with a piece of slightly toasted cherry wood.

[bluc]

We have 8 fig trees and have been meaning to get around to this. A refractometer will help with gravity before fermentation.

[Demy]

We have 8 fig trees and have been meaning to get around to this. A refractometer will help with gravity before fermentation.

I also have a refractometer, I have not checked side by side but maybe even on the refractometer you will have the same problem if the juice is not clarified but you are right the problem maybe it would be less. We should try side by side ... devil, I didn't think about it!

[jonnys_spirit]

My problem would be keeping that jug from ending up as yet another “empty statistic” in a long line of empty statistics…

[Demy]

My problem would be keeping that jug from ending up as yet another “empty statistic” in a long line of empty statistics…

I understand, this in particular is a product that really liked to all those who tasted it ...

[Prole]

I too make an annual fig distillate. I use raw Central American sugar with the figs. I freeze the figs -- several gallon bags worth and then, as they defrost, mush them up. After the second distillation I age it with sherry soaked charred French Oak chips for at least 3 months. Makes a nice holiday treat come X-mas -- and beyond.

[Demy]

I too make an annual fig distillate. I use raw Central American sugar with the figs. I freeze the figs -- several gallon bags worth and then, as they defrost, mush them up. After the second distillation I age it with sherry soaked charred French Oak chips for at least 3 months. Makes a nice holiday treat come X-mas -- and beyond.

I am pleased that others have tried.I replaced the wood with dried figs, makes an inic product and much appreciated by friends!

[jonnys_spirit]

Thank you for this Demy! Slight variation in the spirit of your fig distillate

I’m adding dried fig to a blanco brandy @ 101 proof - “a good’ish amount”. My buddy dropped me by a nice chunky calf sized piece of apple wood that’s been downed for a good 18 months. Think i’ll cut a tiny little pinky out of the heartwood for this - un-toasted.

Cheers!
-j

[Demy]

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Thank you for this Demy! Slight variation in the spirit of your fig distillate

I’m adding dried fig to a blanco brandy @ 101 proof - “a good’ish amount”. My buddy dropped me by a nice chunky calf sized piece of apple wood that’s been downed for a good 18 months. Think i’ll cut a tiny little pinky out of the heartwood for this - un-toasted.

Cheers!
-j

I'm sure you will get a good product, it will surely have a special flavor than classics distilled.I left to macerate about 15 days, it is likely (if you cut the fruits) that you need to filter your distillate.Cheers!!