Homemade Fig Brandy

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26/11/2012
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"The most aromatic brandy that we treat only our friends with!"

Ingredients

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

How to make

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.

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