It’s around the middle of the year and you’ve ended up with a huge pile of feijoas from the tree in your garden. Either that, or Granny has come round with several baskets of the things from her tree. You’ve taken them into the office, you’ve done your best to offload them to friends, but that small Ruapehu of egg-shaped green fruit in your shed just won’t go away.

Time to get the trailer out and head for the tip, you think. But hold on, there’s a better way. Why not turn those overabundant fruity morsels into wine? It’s not that difficult – all it takes is a bit of time and a few dollars for some ingredients from your local brew shop. Read on to learn how to make feijoa wine.

Feijoa Wine Recipe

Ingredients:

  • Enough feijoas to yield 1 ½ kilos of feijoa flesh
  • 1 kilo of sugar
  • 4 litres 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 package of wine yeast
  • 1 teaspoon of yeast nutrient

Method:

  1. Freeze the feijoas, thaw them and then scoop out the flesh. This freeze/thaw process helps weaken the cell walls and allows the fruit to release more flavour during the fermentation process.
  2. Place the feijoa flesh in a large plastic bin or bucket.
  3. Use a potato masher to mash up the fruit – this will further break down the fruit and free its juice.
  4. Add your water and sugar and stir until the sugar is dissolved.
  5. Add the tannin, malic acid, tartaric acid and pectic enzyme.
  6. Crush the Campden tablet and add this to the mixture. Campden tablets contain sodium metabisulphite and are used to kill bacteria and inhibit the growth of wild yeast.
  7. Cover your bucket with a cloth and leave it to sit for three days. Stir it morning and evening each day.
  8. Strain the mixture through cheesecloth into a clean bucket.
  9. Add the yeast nutrient and the wine yeast. It’s best to “start” the yeast first. Do this by mixing it with one tablespoon of sugar and 60 ml luke warm water and leaving it to stand for 15 minutes.
  10. Cover the bucket with a cloth and leave it to stand for 6 days – this is where your primary fermentation will take place.
  11. Siphon the wine off the sediment that will have collected at the bottom of the bucket and transfer the wine to a fermenting bin with an airlock – your wine is now entering its secondary fermentation phase.
  12. Place the fermentation bin in a cool dark place and leave for 30 days.
  13. After 30 days, siphon the wine from the fermentation bin, discard the collected sediment and then return the wine and ferment for a further 90 days.
  14. When fermentation is complete, bottle the wine and age in a cool dark place for at least 6 months before drinking.

Worth the Wait

You might have to wait a few months until you can sample the fruits of your work, but when the time comes you’ll probably agree it was worth learning how to make feijoa wine. Cheers!

How to Make Feijoa Wine, 2.8 out of 5 based on 10 ratings

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Comments

  1. Trina says:

    Do you have to freeze the fruit in the skin or can you scoop out the flesh instead so you know exactly how much is required and can you substitute the fruit for different flavours and lastly how do you adjust the alcohole content?

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  2. Nevyn says:

    The freezing process: It doesn’t really matter. The aim is to break up the cell walls.

    Knowing how much you need is no easy feat. We get very thick walled feijoa’s here (probably in need of nitrates).

    The fruit you chose probably changes the extras he’s added (tannin and acids). It’s probably better to start with a simple no thrills version just to understand what each of the additives does.

    To adjust the alcohol content, adjust the amount of sugar. The sugar isn’t used for sweetening here.

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  3. Kathy says:

    I’m a wine newbee….
    Well it will be a huge miracle if my feijoa wine comes out alright let alone great. Firstly I decided to do 5 kg feijoa pulp then upped it to 10kg, because the extra 5 kg had started to thaw out after being frozen. Because there are so many different recipes….none of course included 10kg of pulp. Then it was a complete fuss trying to figure out and adjust the additive amounts to make up the correct ratio. Too late now as the brew is well on the way….but is there a 10kg feijoa pulp recipe available. I had worked on the idea that I’m better off doing a decent amount of wine bottles rather than that amount of work for only the more common 6 bottles. Kathy

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