Feijoa is a fragrant green berry that loves warm climates 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. Skilled housewives prepare jam, tinctures, as well as very tasty and aromatic wine from overseas berries. In this article we will learn how to make feijoa wine ourselves.
Making feijoa wine
First you need to prepare all the components, namely:
- fresh feijoa fruits – kilogram and 100 grams;
- granulated sugar - 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:
- Select ripe berries for making wine. They should not be too green or overripe. First of all, they are peeled and finely chopped with a sharp knife.
- The crushed feijoa is transferred to a synthetic fabric bag. The main thing is that it passes liquid well. Now this bag should be placed under a press in a bowl of larger diameter so that all the juice is squeezed out. Wring out the bag thoroughly.
- The resulting juice is diluted with enough water to make a total of four liters of finished liquid.
- Then the granulated sugar required in the recipe is added to the diluted juice and the liquid is thoroughly mixed until the crystals are completely dissolved.
- At this stage, tannin, pectin enzyme, yeast and tartaric acid are added to the juice.
- A bag of squeezes is lowered into the container with the resulting liquid. Then it is held under pressure again and the released liquid is poured into the container with the juice.
- The resulting mixture is left for 12 hours in a warm room.
- In a clean container, mix a large spoon 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.
- The wine is then left to ferment for six days. Every day, the bag with the squeezes is taken out, squeezed thoroughly and put back into the container. After 6 days, the bag will need to be removed.
- 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.
- After the time has passed, the wine is filtered again and poured into glass bottles.
Conclusion
Making feijoa wine takes a lot of time, but it's worth it. This recipe will highlight the exquisite aroma and taste of tropical fruit. In addition, 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.
