Feijoa wine at home

Feijoa is a fragrant green berry that loves a warm climate and is very beneficial for the human body. This fruit is valued for its high iodine content. In autumn, it can often be found on store shelves. Skillful housewives prepare jam, tinctures, as well as very tasty and aromatic wine from overseas berries. In this article, we will learn how to make our own feijoa wine.

Making wine from feijoa

First you need to prepare all the components, namely:

• fresh feijoa fruits – a kilogram and 100 grams;
• granulated sugar – a kilogram;
• clean water – two or three liters;
• tartaric acid – half a teaspoon;
• tannin – a quarter of a teaspoon;
• pectin enzyme – a fifth of a teaspoon;
• wine yeast to your taste;
• yeast – one teaspoon.

The process of preparing a noble drink at home is as follows:

1. Ripe berries are chosen for making wine. They should not be too green or overripe. First of all, they are peeled and finely chopped with a sharp knife.
2. Shredded feijoa is transferred to a bag made of synthetic fabric. The main thing is that it passes the liquid well. Now this bag should be put under the press in a bowl of a larger diameter so that all the juice is squeezed out. The bag is squeezed well.
3. The resulting juice is diluted with such an amount of water that a total of four liters of finished liquid is obtained.
4. Then, sugar required by the recipe is added to the diluted juice and the liquid is thoroughly mixed until the crystals are completely dissolved.
5. At this stage, tannin, pectin enzyme, yeast and tartaric acid are added to the juice.
6. A bag with squeezes is lowered into a container with the resulting liquid. Then it is again held under pressure and the secreted liquid is poured into a bowl of juice.
7. The resulting mixture is left for 12 hours in a warm room.
8. In a clean container, mix a large spoonful of granulated sugar and 100 ml of water (hot). Then yeast is added there and everything is thoroughly mixed. The resulting liquid is poured into a container with juice.
9. The wine is then left to ferment for six days. Every day, the bag with squeezes is taken out, squeezed well and lowered into the container again. After 6 days, the bag will need to be removed.

   

10. Then the wort is transferred to the refrigerator for 12 hours, after which the liquid is filtered and poured into a glass bottle with a water seal. In this form, feijoa wine should ferment for at least four months.
11. After the time has elapsed, the wine is filtered again and bottled in glass bottles.

Conclusion

It takes a lot of time to make feijoa wine, but it’s worth it. This recipe will emphasize the exquisite aroma and taste of tropical fruit. In addition, the preparation does not require a large number of ingredients and equipment. The main thing is to prepare glass containers and the fruits themselves. Tannin and other additives can be easily purchased in online stores, and sugar and water can be found in every home.