Feijoa Wine
This fabulous homemadeĀ Feijoa Wine recipe is perfect for Autumn and Winter. As the feijoas fall from your hedge or trees, just gather them up and think about all that free feijoa wine you'll be enjoying...
Ingredients
- 5 kg whole feijoa scoop out the flesh, freeze, thaw then squash it
- 6 litres boiling water
- 2 camden tablets from home brewing stores
- 1 sachet wine yeast from home brewing stores
- 2 tsp yeast nutrients from home brewing stores
- 4 kg sugar you can get away with less, say 2-3kg but fermentation will take longer
- 2 litres water
Instructions
- Place the feijoa pulp, boiling water and camden tablets in a big bucket with a lid and stir twice a day for three days.
- Strain into another bucket (cover it with cheesecloth to keep the bugs out) or a large fermenting bin (fitted with an airlock if possible) and add the wine yeast, yeast nutrients, sugar and the extra 2L of water.
- Leave until it stops bubbling... which could be a month, or several. Then bottle.
Tried this recipe?Let us know how it was!
Check out these other great feijoa recipes:
Iāve only got 2.5 kgs of feijoa. Will it still work?
Hi Tony,
It will work but will have a weaker feijoa taste. Could be worth adding another fruit like pear to complement.
just to clarify, the ingredients say 1L of water at the end, but the instructions say 2L water – is it 1 or 2? Thanks
Good spotting! It should say 2L.
Hi, if I double the ingredients do I double the wine yeast as well?
Hi Chris,
It depends on the yeast you buy. Best to double check what amount of liquid it should be used with.
Hiya, I froze 5kg of pulp, not the pulp from 5kg of feijoas will this be ok?
I have it frozen at the moment so could change the amount I add into the wine mix if you think that is needed.
Hi Jess,
Use around 3.5kg of pulp to match the other ingredient amounts. The rest of the pulp can easily be used for baking or add a bit more fruit and double the wine amount š
Hi
I just started this but I whizzed the pulp instead of squashing it.
Do you think it will still turn out well?
Or should I start again?
Thank you
Hi Tara,
It should be fine š
Hi Rani
Thank you for the recipe. Does it have to be temperature controlled?
Not overly but it is best to keep the ambient temperature around 15 degrees C. The temperature of the mixture will increase closer to the end of the fermentation process.
Do you stir it at all during the fermentation process?
Hi Sally,
Best to let it sit and do its thing.
it says 1 litre of extra water on the ingrediant.but 2 litre extra on the method.which is right or recommended
Hi Cam,
We’ve amended the recipe. It should read 2L.
really looking forward to do this brew. One question, can this wine be run thruogh a still successfully?
cheers
colin
Hi Colin,
Best to talk to wine and spirits making professionals. Try Hauraki Brewing or Home brewing supplies.
I made this a couple of years ago. I give it to people to try and they look at me when I give them about a tablespoon of it in a glass. Then when they try it their eyes go wide they cough and then ask for some more
I have followed the instructions and got in a fermenter container with airlock, did this over a month ago still not started..
Hi Margaret,
Is the container in a warm or cold spot?
About to make this. Should the fermentation bucket sit in a warm/cool environment? Approx temp?
Hi Jay,
Between 15 – 20 degrees C is good for fruit wines. Make sure to keep the bucket away from direct sunlight.
Hello! I am wondering about whether you need to āpunch the fruit capā for this recipe or whether itās ok to leave it as is in the carboy? Thank you!
Hi Anna,
While ‘punchdown’ can be an important part of traditional wine making (red wine particularly), it is not a requirement when making feijoa wine.
Hi..just wandering what percentage alcohol this mix would be?
We haven’t actually measured the level of alcohol when we made it ourselves but if anyone making this could, it would be interesting to find out!
Hello there! We have a 20 litre carboy to ferment our wine in and I just wondered whether this recipe could be doubled or would even need to be to give more wine? I noticed this recipe only calls for about 7 litres of water altogether so keen to get as much as we can as we have enough feijoas for it. Does anyone have advice please?
Hi Anna,
You can double the recipe. Let us know how it turns out once the wine is ready!
Hi Rani, thank you for your reply! We will certainly provide an update!
Just to clarify, if we were to double and have 14 litres of water, would the fermentation be ok in the 20 litre carboy? Thanks very much š
It will š
Hi, I use 5-6kg feijoas, 4kg sugar, about 9 litres water. Makes about 12 litres wine total. Suggest adding finnings (bentonite) at the end of fermentation to clarify the wine, plus potassium sorbate to stop secondary fermentation. Farlirly high alcohol content (guess around 16-17%) but deliciously sweet. Almost a dessert wine….yum! ?
Hi, adding finingsā¦ do you add this to the bucket and them immediately bottle or wait some time?
Warren
I’m aiming for a sweetish sparkling wine. I only used 3 kg of sugar so the Hydrometer gave a reading of 11% before fermentation. My question though is how do we achieve a sweetish, sparkling wine?
for sparkling put a teaspoon of sugar in each bottle when bottling make sure theres a tight seal on the bottle
Hey bro , Got the recipe ??? Got about 20kg of to sort into something!!!
How do you know when it stops bubbling If you can’t see through the bucket? Can you open the lid? Will that affect or delay the process?
Hi Jade,
You can check the liquid from time to time. As long as the container doesn’t stay opened for long periods of time.
Thanks,
The Fresh Team
When you add yeast nutrients and sugar is it 2 litres of hot or cold water
Hi Mary,
Cold water is fine at that stage.
hi couls anyone tell me if it is 5kg of the feijoa flesh or flesh from the 5kg feijoas? This because it makes a huge difference. I am ready to make some but like to do the right thing so if someone could enlighten me it would be much appreciated!
Greetings and thanking you in advance,
Cornelis Segers
Hi Cornelis,
We recommend using the flesh from 5kg of fruit so depending on the fruit, you may end up with 3 to 4kg of actual pulp.
Happy wine making!