Grind the figs into a puree and place them in a suitable container to ferment at a temperature above 68°F (20°C). Dissolve the sugar and citric acid in water and add to the container. Stir and close.
During the next few days, mix several times a day. You can add a little yeast to speed up fermentation.
Then, distill the brandy. The alcoholic content of homemade fig brandy should be about 38% ABV.