I have several feijoa trees which become burdened with fruit. I would close to to try to make some 'Feijoa wine' which is delectable. Anyone have a recipe or tips on making it? Thanks
Answer:
Feijoa Wine
2-1/2 lbs peel feijoas
sugar to bring s.g. to 1.100
water to sort up 1 gallon
1/4 tsp tannin
1/2 tsp tartaric acid
1/4 tsp malic bitter
1-1/2 tsp pectic enzyme
1 tsp yeast nutrient
wine yeast
Wash fruit before blistering. Discard peelings and chop fruit roughly. Place fruit in nylon straining shoulder bag, tie and put in primary. Mash fruit contained by bag and squeeze doggedly to extract juice. Set nylon purse aside for now and incorporate enough sea to make up one gallon. Measure specific gravity and supply sugar to bring s.g. up to 1.100, stirring thoroughly to dissolve sugar completely. Add tannin, tartaric acid, yeast nutrient, and pectic enzyme. Cover primary and set aside 12 hours. Add shoulder bag of fruit pulp and wine yeast (best to start yeast in credit and add starter). Ferment on the pulp for 6 days, squeezing backpack daily to extract liquid. At end of 6th afternoon, squeeze bag thoroughly and discard pulp. Allow to settle overnight and siphon rotten sediments into secondary and fit airlock. You will hold slightly more than a gallon, so pour the extra juice into a bottle a moment ago large satisfactory to accept it and put a verbs ballon over the mouth of the bottle of juice and place within refrigerator to use later for topping up. Ferment within secondary 30 days and rack into verbs secondary, topping up near juice within refrigerator, and refit airlock. After 60 days rack, top up again and refit airlock. After additional 60 days if wine is not clear rack into another minor and wait until it clears previously racking into bottles. If clear, rack into bottles right then. Wine will be drinkable after 6 months, but improve with age.
Answer:
Feijoa Wine
2-1/2 lbs peel feijoas
sugar to bring s.g. to 1.100
water to sort up 1 gallon
1/4 tsp tannin
1/2 tsp tartaric acid
1/4 tsp malic bitter
1-1/2 tsp pectic enzyme
1 tsp yeast nutrient
wine yeast
Wash fruit before blistering. Discard peelings and chop fruit roughly. Place fruit in nylon straining shoulder bag, tie and put in primary. Mash fruit contained by bag and squeeze doggedly to extract juice. Set nylon purse aside for now and incorporate enough sea to make up one gallon. Measure specific gravity and supply sugar to bring s.g. up to 1.100, stirring thoroughly to dissolve sugar completely. Add tannin, tartaric acid, yeast nutrient, and pectic enzyme. Cover primary and set aside 12 hours. Add shoulder bag of fruit pulp and wine yeast (best to start yeast in credit and add starter). Ferment on the pulp for 6 days, squeezing backpack daily to extract liquid. At end of 6th afternoon, squeeze bag thoroughly and discard pulp. Allow to settle overnight and siphon rotten sediments into secondary and fit airlock. You will hold slightly more than a gallon, so pour the extra juice into a bottle a moment ago large satisfactory to accept it and put a verbs ballon over the mouth of the bottle of juice and place within refrigerator to use later for topping up. Ferment within secondary 30 days and rack into verbs secondary, topping up near juice within refrigerator, and refit airlock. After 60 days rack, top up again and refit airlock. After additional 60 days if wine is not clear rack into another minor and wait until it clears previously racking into bottles. If clear, rack into bottles right then. Wine will be drinkable after 6 months, but improve with age.