[drphil69]

Lol, I would certainly share it! Of course I'm just getting started with figs... so it could be a while before I have enough "extra" for that recipe!

[JD]

Thanks drphil...I think I knew that...:~) Correction made.
And when you make Richie's recipe, I think you should share a few bottles with your recipe sharing fig friends!

[drphil69]

Very good information! I love it! When I have that many extra figs, I will make Richie's recipe, drink some and make vinegar with some too!

By the way, higher viscosity is thicker.

[rusty hooks]

Maybe one day, if the stars align, and ag comissioners agree, we'll talk you out of a itsy bitsy slip...

That is a beautiful cross section

I see you've been busy on e-bay....I'm going to have a talk with the ag commisioner this morning

[Taverna78]

I would be willing to donate fresh fig in fall along with cost of alcohol of someone can make and send me bottle. I would not be able to way to drink it nor would my uncle that make shine be able to hide from me ahhhhaaaa

[Taverna78]

Good lord.... I will need A.A. By next year!

[JD]

Concerning Fig "Moonshine"
I PM-ed Marius previously about his Fig Moonshine recipe. Here is an excerpt of what he said:

..."fig moonshine" recipe is actually not moonshine, it is like a liquor recipe, some 40 proof or more...using about 30 pounds of figs, cut in halves, sugar on top (13 pounds). Don't touch them for 6 weeks. After that, adding 4.5 liters of Svetka vodka. We like it. Thanks

This recipe from Richie (Richard Boni | figpig66 @ F4FF):

I used one pound of surgar to 6 pounds of fruit. In a 6 gallon fermenting bucket. Pop open or mash fruit. Not into pieces. Just want it open. Add sugar. Add water. Stop at this point 15 pounds of fruit fits in a 6 gallon bucket. More will not hurt. Fill with water to 6 gallon mark. Add one camdon tablet per gallon. So six tablets. Let it sit for 24 hours. This kills all natural occurring yeast. Only add yeast after 24 hours. I use champagne yeast. Other yeast strains will not completly finish fermenting. After 2 weeks strain fruit out with a colender some fruit will go back in fermenter. This is fine. The wait 3 weeks do this again. You can buy strain bags for finishing but after racking it 5 to six times. Use a air lock on top of fermenter at all times. Let sit in bucket after racking for six months. Then rack again wait two weeks rack again and bottle. Don't drink for one year after corking

And here is some information regarding the best cultivar for the 'shine.

Concerning Fig Vinegar
I think this fig vinegar is the best. Good on ice cream and good enough to drink from a shot glass. It has a higher viscosity (it is thicker) than any other vinegar I have ever consumed including a good Balsamic.

[Taverna78]

I would love a fig like tis!

[andreas-patras]

@ rusty hooks that fig my friend is a great greek fig called peloponnisiaka aspra sika.
its very hard to find here but i am lucky enough to have it.

[rusty hooks]

copied, printed and filed

what variety is your signature?...that is one beautiful fig

[Taverna78]

Wow! My liver just scream with joy!

[n8b8s]

Even better is just barely running out of bottle room when decanting, and not letting anything go to waste.

[andreas-patras]

i have a recipe they do in greece.

750gr of fresh ripe figs.
500gr sugar
1 clean and clear glass bottle of 1.5 liters or a glass jar of the same or larger size.
700 ml of tsipouro a.k.a raki (i like to use Cognac others use vodka)

step 1 wash the figs
step 2 use a fork to put some holes on the figs and place them in the jar
step 3 add the sugar and the cognac to the jar and close the lid
step 4 place in full sun for 30-40 days shaking to bottle once per day to dissolve the sugar
step 5 strain to get the seeds and you are ready for a great drink

[rusty hooks]

Nate...nothing like starting with one of the best...I can imagine dip tasting it with a ladle....ummm..not quite ready yet

[n8b8s]

We make batches using 2 gallons of Woodford at a time.

[cis4elk]

There are at least of couple of fig balsamic vinegars available, matter of fact I have a picture of one on my phone I'll try to attach. This is a pretty good one. Whole Foods sells another one in the bulk tanks which is sold bottles also which is very good. I can't remember the brand name though, the same company makes a peach balsamic which is great as well. I love fig balsamic, on salads yes but especially on caprese.

[rusty hooks]

what bourbon do you start with...if your not giving away any secrets...

after all figs are a very quiet tree...

[Taverna78]

Belle !!

[KK4DFU]

I've never maid it myself but have had fig grappa. It's actually my profile icon. The figs are fermented and then distilled just like typically grape grappa.

[Hershell]

Now your getting to another topic that peaks my interest but can't risk the farm. I guess I'll just have to dream about shine.

[Taverna78]

Now we're talkin!! Moon shine?? My uncle makes shine all the time. His best so far is Banana fosters shine. A brown sugary banana flavor that honest you can't taste the alcohol but after a shot or two is like mike Tyson was on the front of a freight train going 100 mph with a right hook to your brain.

[n8b8s]

Gina, I work at an restaurant/bar where we do a lot of infusions like you're describing. Our fig-infused bourbon makes a fantastic manhattan, especially when red port is substituted for vermouth. Even using wholesale figs, it's popular enough that we often run out, especially since it can take 2 months or more for everything to mellow out. Warmer temps = shorter wait. Keep it out of the sun though.

[indestructible87]

I remember Marius makes moonshine out of his black greek figs, not exactually vino but it might be better!

[rusty hooks]

I wouldn't let it go to vinegar.....think of the delicate flavor

[Taverna78]

Hmmmm.... Check out next post!