After letting our brew hang in the bucket we got to put it into the demijohn (or carboy). To start off there was a ton of sediment floating around in it! After a week we drained it into a pot and caught all the feijoa bits in a cheese cloth, then put it back into the demijohn.
Each week we syphon out the liquid and get rid of the sediment that has gathered at the bottom. Each week it gets clearer and clearer! It's already tasting yummy, really sweet but still quite strong...
Still a long way to go yet.
Check out part one of our feijoa process
HERE if you haven't seen it yet :)
Have a lovely long Queens birthday weekend if you're in New Zealand xx
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Thank you so much for taking the time to read my blog, and thank you for commenting! -Tori xx