Feijoa Archives - Build The Bottle https://www.buildthebottle.com/tag/feijoa/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Sun, 09 Aug 2020 13:52:44 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Feijoa Archives - Build The Bottle https://www.buildthebottle.com/tag/feijoa/ 32 32 218777377 Feijoa Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/09/feijoa-wine-recipe-2/ https://www.buildthebottle.com/2020/08/09/feijoa-wine-recipe-2/#respond Sun, 09 Aug 2020 13:52:35 +0000 https://www.buildthebottle.com/?p=7633 Feijoa Wine Recipe D.I.Y.Feijoa Wine Recipe D.I.Y. A yummy and delicious wine it brings out all the fine points of the feijoa fruit that you love!

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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.

Ingredients

Step 1
  • 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

Method:

Step 2
  • 1 tsp yeast nutrient
  • 1 pack of wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

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.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Chesna from Pixabay

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]]> https://www.buildthebottle.com/2020/08/09/feijoa-wine-recipe-2/feed/ 0 7633 Feijoa Liqueur recipe D.I.Y https://www.buildthebottle.com/2019/12/02/feijoa-liqueur-recipe/ https://www.buildthebottle.com/2019/12/02/feijoa-liqueur-recipe/#respond Mon, 02 Dec 2019 13:12:26 +0000 http://www.buildthebottle.com/?p=1826 Feijoa Liqueur Recipe D.I.Y.Feijoa Liqueur Recipe D.I.Y. A truly remarkable liqueur that you will just want to keep on drinking this liqueur is simply awe inspiring!

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How to Make this Awesome Feijoa Liqueur Recipe

Hey Guys and Gals!


Are you looking for an awesome Feijoa Liqueur Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Feijoa Liqueur in the world.

Ingredients for Your Feijoas Liqueur Recipe

  • 2 cups of peeled and cut feijoas
  • 1 1/2 cups of vodka, or brandy
  • 1 cup of sugar

Directions

Clean the Feijoas, cut the fruit in to rings.

Place the Feijoas and sugar in to your jar.

Pour in the vodka making sure all of the Feijoa pieces are covered with alcohol. If you need to add in some more vodka or brandy, close the container.

Aging, Straining, filtering, and Drinking your Feijoa Liqueur,

Let your liqueur age/steep for three months in a cool dark place, agitating daily for the first week to make sure all the sugar dissolved.

After aging/steeping process strain the liquid and fruit through several layers of cheesecloth.

It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point of where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.

If you still need to you can strain your Feijoas Liqueur one more time through a coffee strainer.

You can add sugar now, if the flavor is too sharp.

Congratulations, You Have Completed Making this Awesome Feijoa Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Utensil Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

Utensils:
– A large glass jar (I used a 3 liter jar) 
– large plastic bowl
– measuring cups (liquid and dry)
– metal strainer
– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. 

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Herney Gómez from Pixabay

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