Feijoa Wine

Fresh ideas - Feijoa Wine
This fabulous homemade 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...

Prep Time 15 minutes
Fermentation time 63 days
Total Time 63 days 15 minutes
Course Drinks
Cuisine New Zealand


  • 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


  • 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.
Keyword dairy free, vegetarian
Tried this recipe?Let us know how it was!

Check out these other great feijoa recipes:

Feijoa Jam

Feijoa Chutney

Feijoa Cake

Feijoa Shortcake

Freezy Feijoa Sorbet


  1. Tony on 02/05/2023 at 9:19 pm

    I’ve only got 2.5 kgs of feijoa. Will it still work?

    • Rani on 03/05/2023 at 10:26 am

      Hi Tony,

      It will work but will have a weaker feijoa taste. Could be worth adding another fruit like pear to complement.

  2. Jade on 01/05/2023 at 12:32 pm

    just to clarify, the ingredients say 1L of water at the end, but the instructions say 2L water – is it 1 or 2? Thanks

    • Rani on 03/05/2023 at 10:14 am

      Good spotting! It should say 2L.

  3. Chris Reynolds on 24/04/2023 at 7:36 pm

    Hi, if I double the ingredients do I double the wine yeast as well?

    • Rani on 03/05/2023 at 10:23 am

      Hi Chris,

      It depends on the yeast you buy. Best to double check what amount of liquid it should be used with.

  4. Jess on 17/04/2023 at 8:22 am

    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.

    • Rani on 03/05/2023 at 10:12 am

      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 🙂

  5. Tara on 28/03/2023 at 1:37 pm

    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

    • Rani on 01/04/2023 at 11:42 am

      Hi Tara,

      It should be fine 🙂

      • Fenella Johnston on 05/04/2023 at 5:37 am

        Hi Rani
        Thank you for the recipe. Does it have to be temperature controlled?

        • Rani on 03/05/2023 at 10:27 am

          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.

      • Sally on 26/04/2023 at 7:04 am

        Do you stir it at all during the fermentation process?

        • Rani on 03/05/2023 at 10:18 am

          Hi Sally,

          Best to let it sit and do its thing.

  6. cam g on 28/02/2023 at 6:32 pm

    it says 1 litre of extra water on the ingrediant.but 2 litre extra on the method.which is right or recommended

    • Rani on 03/05/2023 at 10:28 am

      Hi Cam,

      We’ve amended the recipe. It should read 2L.

  7. colin anscombe on 19/02/2023 at 4:27 pm

    really looking forward to do this brew. One question, can this wine be run thruogh a still successfully?

    • Rani on 03/03/2023 at 4:10 pm

      Hi Colin,

      Best to talk to wine and spirits making professionals. Try Hauraki Brewing or Home brewing supplies.

  8. Wally on 30/07/2022 at 3:45 pm

    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

  9. Margaret on 16/06/2022 at 9:54 pm

    I have followed the instructions and got in a fermenter container with airlock, did this over a month ago still not started..

    • Rani on 17/06/2022 at 3:07 pm

      Hi Margaret,

      Is the container in a warm or cold spot?

      • Jay on 16/04/2023 at 2:50 pm

        About to make this. Should the fermentation bucket sit in a warm/cool environment? Approx temp?

        • Rani on 03/05/2023 at 10:09 am

          Hi Jay,

          Between 15 – 20 degrees C is good for fruit wines. Make sure to keep the bucket away from direct sunlight.

  10. Anna on 16/05/2022 at 8:31 am

    Hello! I am wondering about whether you need to “punch the fruit cap” for this recipe or whether it’s ok to leave it as is in the carboy? Thank you!

    • Rani on 16/05/2022 at 3:08 pm

      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.

  11. Tiri on 06/05/2022 at 2:35 pm

    Hi..just wandering what percentage alcohol this mix would be?

    • Rani on 06/05/2022 at 4:40 pm

      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!

  12. Anna on 01/05/2022 at 9:00 pm

    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?

    • Rani on 01/05/2022 at 9:48 pm

      Hi Anna,

      You can double the recipe. Let us know how it turns out once the wine is ready!

      • Anna on 01/05/2022 at 10:31 pm

        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 🙂

        • Rani on 01/05/2022 at 11:12 pm

          It will 🙂

    • Warren on 06/05/2022 at 9:28 pm

      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! ?

      • Jay on 18/04/2023 at 6:47 pm

        Hi, adding finings… do you add this to the bucket and them immediately bottle or wait some time?

      • David Hancock on 19/04/2023 at 11:38 am

        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?

        • kath on 20/09/2023 at 5:03 pm

          for sparkling put a teaspoon of sugar in each bottle when bottling make sure theres a tight seal on the bottle

  13. Jade on 15/04/2022 at 11:58 am

    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?

    • Rani on 19/04/2022 at 4:59 pm

      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.

      The Fresh Team

      • Mary Matetaka on 20/04/2022 at 2:44 pm

        When you add yeast nutrients and sugar is it 2 litres of hot or cold water

        • Rani on 20/04/2022 at 3:02 pm

          Hi Mary,

          Cold water is fine at that stage.

  14. Cornelis Segers on 06/04/2022 at 7:52 am

    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

    • Rani on 06/04/2022 at 8:21 am

      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!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.