Well, I just started a batch of fig melomel, will see how it turns out in a year!

Here is my recipe PER GALLON:

4# fresh frozen figs--thawed

2.5# honey

water to 1 gallon

1/2 tsp nutrient

1/2 tsp pectic enzyme

1 campden tablet, initially and then as needed

1/2 tsp tartaric acid

1 vanilla bean, split

1 Darjeeling black tea bag

5 pieces of candied ginger

2 slices dried lemon

1 slice dried orange

5 grams Epernay II Wine Yeast or D47           

OG goal 1.085-1.090

Goal Total Acid: .45-6%

Wash figs, remove stems, then freeze overnight until ready to use.  Freezing the figs allows in breakdown of the fruit cells, allowing more juice to be produced.  Thaw figs prior to use, then chop/smash them. Place them in straining bag and in primary. Cover with the honey and add 1/2 gallon of boiling water. Add the remaining ingredients EXCEPT the yeast.  Place lid on primary and allow to sit for 24 hours.  After 24 hours, remove straining bag and gently press all juice from the bag. Set pulp bag to the side. Add remaining water to 1 gallon level.  Check SG and add more honey, if necessary, to reach desired starting point. Check TA and adjust as necessary. Add hydrated yeast to the surface of liquid in primary. Put straining bag back in primary, may want to weight down with marbles so bag remains submerged. Wait  10 or 12 hours before stirring the melomel.  Stir the primary and GENTLY squeeze the straining bag at least twice a day. When SG reaches 1.010 or lower,  strain and discard the pulp. Transfer the melomel to carboy and attach airlock. When bubbles can no longer be seen rising through the wine, rack off the lees. Add Campden per process and may add Sparkolloid at this time to assist in clearing.  Siphon into a storage container, top up, and then start racking every 60 days thereafter until no more sediment drops. Use Campden per process.   When finally clear, rack to clean carboy and add Campden and sorbate per package instructions. Allow to rest for 1 week and then back sweeten with sugar syrup.  Allow to rest for 1-2 weeks after sweetening to ensure fermentation does not resume and then bottle.  Allow to age for at least 6 months after bottling.

Sounds tasty.

Thanks for posting this, Sara. I may try it next season.

NOTE: I would recommend only initially adding 2# of honey and checking your starting SG prior to pitching the yeast. Adjust sugar content as needed.  It took only 2.5# of honey to reach a starting SG of 1.096.  After adding the tartaric acid, the TA was 0.55.

I used a combination of fresh figs I had accumulated over the season:  Calimyrna, Black Mission, Brown Turkey and Brunswick.

Anyone ever try this?