Feijoa Blossom-Passion Fruit Wine

• 1 qt loosely packed feijoa flowers
• 1 11-oz can Welch’s frozen passion fruit concentrate
• 1 11-oz can Welch’s 100% white grape juice frozen concentrate
• sugar to bring s.g. to 1.090
• 6 pts water
• 1/8 tsp tannin
• 3/4 tsp acid blend
• 3/4 tsp pectic enzyme
• 1-1/2 tsp yeast nutrient
• Sauterne, Hock or Montpellier (Lalvin K1V-1116) wine yeast

Wash flowers and add to 1 quart water in 2-qt pan, covered, on medium heat. Bring to boil, reduce heat and simmer 15 minutes. In primary, add remaining water to passion fruit and white grape concentrate. Strain off flowers, adding flower-water to primary. Stir and take hydrometer reading. Use hydrometer chart (see chart at Using Your Hydrometer ) to calculate sugar required to raise specific gravity to 1.090. Add sugar and stir well to dissolve. Add all remaining ingredients except yeast, stir, cover primary, and set aside 12 hours. Add activated yeast. Stir daily for 7 days, then transfer to secondary and fit airlock. Rack, top up and refit airlock after 30 days. Repeat racking every 30 days until fermentation ceases and wine is clear. Rack again, top up, refilt airlock, and set aside 60 days. Rack into bottles and enjoy. [Author’s own recipe]