Feijoa Wine Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Feijoa Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Feijoa Wine Recipe’s in the world.
- 8 pounds of feijoas
- 1 campden tablets
- 2 teaspoons yeast nutrients
- 6 pounds of sugar
- 8g sachet wine yeast and nutrients
- Primary fermenter (carboy)
- stirring spoon
- straining bag
- siphon tubing kit
- 1 gallon carboy or jug
- an airlock and bung
- (A thermometer and brewing belt may be used to monitor and control temperature.)
Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use soap that is meant for sterilization . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.
Scoop out the feijoa flesh and freeze. Thaw, squash and steep in a bucket with 4 litres of boiling water and campden tablets.
Stir vigorously until the sugar has dissolved.
Cover loosely and wait 72 hours, then you will add your prepared yeast.
Discard solids and pour liquid into a fermenting vessel with an airlock, add wine yeast.
Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.
Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.
Take your hydrometer reading and calculate all the measurements.
Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.
After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.
(The sediment is the stuff that accumulates at the bottom of your container.)
After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)
Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.
then rack into a clean carboy.
After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.
When the wine has cleared and is inactive – taste and bottle.
Stage 4: Aging / Bottling
You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.
Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!
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Binyomin Terebelo, Master Distiller and Drinkologist
Binyomin Terebelo is a Alcohol lover who loves all things alcohol! Checkout my recipes or visit my Distillery at Yellovodka.com