- 10 kg Ripe Feijoas
- 5 kg white sugar
- 2 tbsp pectinase
- 2 tbsp yeast nutrient
- 4 Camden tablets
- 3 tsp tartaric acid
- 2 tsp Potassium Sorbate
- 1 pack of wine yeast
Putting it all together:
Scoop out the guts of the feijoas and puree them. We started with a potato masher, but quickly moved to a stick blender.
Add the puree and white sugar to a sterilized fermenter and pour in 3 or 4L of boiling water. Stir until most of the sugar has dissolved.
Top up water to ~20L.
Add the pectinase and crushed Camden tablets.
Allow to sit for at least 24 hours so the Camden tablets can do their work, killing off any natural yeast. Add pectinase and and 3 level tsp of Tartaric Acid. Take a hydrometer reading and then add wine yeast.
Every day for the next 5 days, give the mixture a good stir with a sterilized stirrer.
After 7 days strain off the fruit from the wine solution. Discard the fruit and continue fermenting the liquid.
After a further 3 weeks, rack to a second fermenter, leaving the solids in the bottom. By now all fermentation should have finished. Add clearing agent to assist to clear the wine. Also add two crushed Campden Tablets. 24 hours later add 2 level tsp of Potassium Sorbate. Replace lid with airlock.
The next day add Sugar Syrup to achieve desired sweetness. Your wine should not ferment any more. Put the lid with airlock back on and leave for a further 3 weeks, then rack. Wait another 3 weeks. If wine is clear, bottle. If not, rack and wait another 3 weeks.
Don’t skimp on the fruit. If in doubt, be more generous and add more fruit than what the recipe says.
Feijoa Fizz:
Instead of just throwing out the skins, whack those in a large jar, add a cup of sugar, fill with water and leave side for a week on your countertop. Strain into explosion proof bottles and pop in the fridge. A sweet and refreshing drink.
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