by crow » Mon May 07, 2012 11:11 am
Well as figs are not a true fruit but an inverted flower I expect the pectin levels would be much lower . I have used some pectinase but nowhere near the amount recommended for fruit , about 1/2 teaspoon for 60 ltrs seems to work fine on these . I'm not sure of the temp now but the first one was brewed out side in weather that was quite frigid and only finished off with a little warmth when I noticed the fermenting started to recommence . The 2nd 60 ltr batch was wrapped with an electric blanket and insulated when it was 3 days old . I expect it is around 25' and the 3rd batch is yet to be heated I was going to do that today , shortly in fact . from this one on I hope to use the lees and backset , I may use the backset but not the lees from the first first ferment depending on what i think of it once I stripped it possibly tomorrow . I am aware of the chance of elevated methanol levels and will be paying close attention to this accordingly during the spirit run and may even do some head cuts in the strip if it looks like being a lot