Cut the figs into very fine pieces and put them in a large 2 gal (8 L) container, preferably a demijohn.
Boil the sugar and water until the crystals fully dissolve and then leave on the stove for another 15 min. on low heat.
Cool the syrup, strain it and add it to the demijohn along with the wine yeast.
Cover the bottleneck of the demijohn with baking paper but make several holes with a needle and wrap it with a rubber band. Leave for 1 month in a warm area without opening it.
After, strain it, distribute into bottles and store in a cool area.