Fig wine

Wine Fig. ½ kg. crush figs, flood 10 liters of warm water, add 4 gr. phosphosal, after cooling, add the yeast. After 10 days, without squeezing, strain and rinse the pulp. Yeast: Rudesheimer, Liebfraumilch. Sherry, ferment at temp. 15—17°C. Wine goes very easily. Sugar 160 — 200 dkg. next to Sherry 250 — 300 dkg. Any bitterness will disappear after a few months.