fruitnut, you make some good points. I didn't know the real difference in taste of the caprified and uncaprified fruits. I wanted to ask about this of mine only adult fig tree I have which is the common Brown Turkey. I couldn't tell which fruits was brebas and which ones were the main crop. I have been eating fruits for a few months now and still have fruits ripening now every 2-3 days. Some were very large fruits and many were nice looking but flat shaped and not just splitting but really exploding like a flower. I will post some photos of my Brown Turkey fig fruits showing these characteristics.
Bad news if the BM uncaprified figs are the better tasting since I have many grafts of it now and just last month I found some fig wasps on my capri fig tree.
In CA if your figs are exploding you are likely watering too much or they are getting too much pollination. Unpollinated figs only split/explode if they get too much water during final expansion. Too much pollen can cause the same thing.
I didn't say uncaprified BM was the best tasting fig. I said sweetest. Caprified figs can be terrific with flavors that unpollinated don't have. But they aren't sweeter they have too much juice to be sweeter.
Uncaprifed figs that shrivel on the tree can reach 45+% brix. But there's no juice to measure brix. They need to be diluted 2x with water, finely chopped in a blender, and measure brix of the resulting solution then multiply by 2.