Things You'll Need:
- 2-1/2 lbs peeled feijoas sugar water to make up 1 gallon 1/4 tsp tannin 1/2 tsp tartaric acid 1/4 tsp malic acid 1-1/2 tsp pectic enzyme 1 tsp yeast nutrient wine yeast
-
Step 1
Feijoas are also known as the pineapple guava, these fruits are native to South America. They are pale yellow and the taste is a cross between a pineapple, mint, and a banana. The seeds are edible, but the skin is tart (so it would be great for pickles or other preserves).
-
Step 2
When shopping for this fruit, pick one that has a rich, perfumey fragrance and gives slightly to the touch. They can be stored in your refrigerator for up to 2 days.
-
Step 3
Peel and cut the fruit into small pieces. Place the fruit pieces in a nylon bag to sqeeze the extra juice out of it.
-
Step 4
Add 6 pints water, pektolin and campden tablet in a pot. Add tannin, tartaric acid, malic acid, yeast nutrient, and pectic enzyme. Cover and set aside 12 hours.
-
Step 5
Add the fruit in the bag and the yeast. Ferment on the pulp for 6 days, squeezing bag daily to extract juice.
-
Step 6
At end of 6th day, squeeze bag thoroughly and discard pulp. Let it sit overnight, and take off any sediment from the top. If you have more than a gallon, pour the extra juice into a jar and put a balloon over the top of it in case you need it later to top off the gallon.
-
Step 7
Let it ferment another 30 days, and top off again with the extra in the "balloon" bottle. Do this again after 60 days.
-
Step 8
After additional 60 days if wine is not clear rack into another secondary and wait until it clears before racking into bottles. If clear, rack into bottles right then. Wine will be drinkable after 6 months, but improves with age.
