Feijoa Wine

• 2-1/2 lbs peeled feijoas
• sugar to bring s.g. to 1.100
• 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

Wash fruit before peeling. Discard peelings and chop fruit roughly. Place fruit in nylon straining bag, tie and put in primary. Mash fruit in bag and squeeze vigorously to extract juice. Set nylon bag aside for now and add enough water to make up one gallon. Measure specific gravity and add sugar to bring s.g. up to 1.100, stirring thoroughly to dissolve sugar completely. Add tannin, tartaric acid, yeast nutrient, and pectic enzyme. Cover primary and set aside 12 hours. Add bag of fruit pulp and wine yeast (best to start yeast in advance and add starter). Ferment on the pulp for 6 days, squeezing bag daily to extract juice. At end of 6th day, squeeze bag thoroughly and discard pulp. Allow to settle overnight and siphon off sediments into secondary and fit airlock. You will have slightly more than a gallon, so pour the extra juice into a bottle just large enough to accept it and put a clean ballon over the mouth of the bottle of juice and place in refrigerator to use later for topping up. Ferment in secondary 30 days and rack into clean secondary, topping up with juice in refrigerator, and refit airlock. After 60 days rack, top up again and refit airlock. 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. [Author’s recipe]