Feijoa Blossom Wine

• 2 qts loosely packed feijoa flowers
• 2 lb finely granulated sugar
• 7 pts water
• 1/8 tsp tannin
• 1 tsp acid blend
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• Côte des Blancs, Sauterne or Hock wine yeast

While washing flowers, put 2 quarts of water on to boil. When water boils, stir in sugar until dissolved completely. Tie flowers in nylon straining bag and place in primary with acid blend, tannin and yeast nutrient. Pour boiling water over flowers, punch down bag and cover primary. Stir frequently while cooling but cover between stirrings. When cooled to room temperature stir in pectic enzyme and remaining water. Recover primary and set aside 10-12 hours. Add activated yeast and recover. Stir twice daily for 7 days. Remove bag, squeezing to extract flavors, and set covered primary aside for 3 additional days. Rack to clean secondary and fit airlock. After 45 days, rack, top up and refit airlock. Repeat racking every 45 days until wine is clear and leaves no sediment at all in secondary. Rack into bottles and enjoy. [Author’s recipe]