Has anyone had any experience using dried figs in the fermenter. I am fermenting a Belgian Dark and when fermentation slows, I will be adding some Dark Candi Sugar and Figs. I bought some dried turkish figs from the supermarket. Some brands seemed to add Potassium Sorbate to preserve. The ones I picked up have no preservatives. I plan on chopping them up and steeping them in a small amount of hot water to sanitize and rehydrate.
Has anyone done this? Are Turkish Figs any better or worse than Mission Figs?