Hello lovlies. I've had quite a few requests for the Feijoa Wine Recipe that Brendon and I used in response to my wine posts. And so... (finally!) here it is! I am by no means an expert at this, I am only just discovering it! So if you have any tips, feel free to share them with me :) Head to your local home brew store, pick up a few things and get fermenting.
2. Add pectilose, a crushed campden tablet or metabisulphate solution. Then cover with water and leave for 24 hours.
3. Steep for two days stirring daily. On the third day strain out the fruit pulp. Add dissolved sugar, tannin, citric acid, yeast nutrient and white wine yeast (Harvest SN9). Leave in the bucket (covered with a teatowel or gladwrap) for further two days, stirring daily.
4. Strain again into fermenter/demijohn and take your original gravity reading with your hydrometer. Top up with cool boiled water and add airlock.
5. Rack (syphon) once per week for four to five weeks. Every time you rack, crush a campden tablet into wort (mix) to prevent oxidisation.
6. Take your final gravity reading, bottle and store for six months.
NOTE: Make sure you sterilise all of your equipment before use.
Download this recipe.
Also, check out some photos of the process from our 2011 batch.
Happy wine making :)