My fig tree/bush went wild that past year and I was looking to do something with the frozen figs in my freezer when I came across a fig mead/wine recipe on YouTube. They used dried figs, but I followed their recipe except I used ~3 lbs of thawed frozen figs instead of dried. So I'm sure I'm going to have questions and will be seekng advice going forward. Incidentally, the fermentation seemed to start within 5 minutes. By twenty minutes the fluid in the air had been pushed to one side and there was about an inch of foam at the top of the must. So I'm guessing I did something right.