Using Figs During Fermentation

[koders]

Has anyone had any experience using dried figs in the fermenter. I am fermenting a Belgian Styled Dark Ale and when fermentation slows, I will be adding some Dark Candi Sugar and Figs. I bought some dried turkish figs and black mission figs from Whole foods (I wasn't sure which ones were better). I plan on chopping them up and steeping them in a small amount of hot water to sanitize and rehydrate.

Has anyone done this? Any Tips? Are Turkish Figs any better or worse than Mission Figs?

[SacoDeToro]

You'd probably be better off using a premium fig juice concentrate or manufactured fig syrup. And yes, both exist commercially.

[Charlie]

One of our guys made a fig wheat. "Started at about 1.070 or so BEFORE adding the figs. After fermenting for 2 weeks I added the figs and let it set for 2 weeks. FG is about 1.008".

I sampled it and thought it was rather good. I certainly didn't find anything about it I didn't like. I believe he used fresh figs, he didn't post the procedure.

Here's what you're looking at sugar-wise.



That info is from this paper.

http://edergi.sdu.edu.tr/index.php/zfd/article/viewFile/191/86

If I were to do do dry figs I'd probably start with your small amount of hot water to sanitize and rehydrate, and then make a fig puree with wort to disperse it adequately.

Charlie

[AndrewD]

Never used 'em for beer, but as far as taste goes, I really like dried mission figs. They have an unsmoked-cigar taste to them. I bet they would be good in a stout.