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 in the world.
- Enough feijoas to yield 3 1/2 pounds of of feijoa flesh
- 2 1/2 pounds of sugar
- 1 gallon of water
- 1 Campden tablet
- ¼ teaspoon of tannin
- ¼ teaspoon of malic acid
- ½ teaspoon of tartaric acid
- 1 ½ teaspoon pectic enzyme
- 1 tsp yeast nutrient
- 1 pack of wine yeast
- 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 . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.
Freeze the feijoas, then take them out to thaw. When thawed t scoop out the flesh. (The freeze/thaw process weakens the cell walls and allows the fruit to release more flavor during the fermentation process)
Place the feijoa flesh in a large plastic bin or bucket, and mash the feijoa’s.
Add your water and sugar and stir until the sugar is dissolved. Add the tannin, malic acid, tartaric acid and pectic enzyme. Finnaly crush the Campden tablet and add that to mixture.
Cover your bucket and let sit for 3 days agitating every day for 3 days.
Strain the mixture through cheesecloth into a clean bucket then pour back into clean carboy.
Add the yeast, and nutrients.
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.
(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)
Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.
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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To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.