Homemade Fig Brandy

26/11/2012
Bai Stavri
fromBai Stavri Novice
"The most aromatic brandy that we treat only our friends with!"
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Ingredients

  • figs - 8 gal (30 liters) ground
  • sugar - 22 lb (10 kg)
  • water - 8 gal (30 liters)
  • citric acid - 8 packs

Preparation

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.find similar recipes here

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Comments (2)

User#214779
User#214779
06.06.2018 14:36
How much is 20 pkts on citric acid in grams
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Louise
Louise
06.07.2015 01:07
How long approximately does it take to distill or how do yu tell if it is distilled?
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Alan
Alan
29.07.2015 20:30
Distilling is the process of separating the alcohol from the rest of the wine. This involves careful boiling on a "still", a device which collects the boiling alcohol vapors.
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