Feijoa Fizz Recipe
~ Feijoa Fizz / Wild Feijoa Soda ~
When the feijoa season is in full swing this is a great homebrew fizz to make which uses the leftover feijoa skins (not the pulp).
Ingredients:
- Fresh, unwashed feijoas (skins contain wild yeast)
- Spring or filtered water (avoid chlorinated tap water)
- Organic raw cane sugar (amount depends on jar size; see tips below)
Equipment:
- Large glass jar (sterilised)
- Sterilised metal spoon
- Cloth for covering
- Funnel and sterilised bottles with tight-fitting lids
Method:
- Place the unwashed feijoa skins into your sterilised glass jar
- Prepare sugar water by dissolving sugar in filtered water (for a 3.78 L jar, use about 1 cup of sugar) and pour over the feijoas, ensuring all fruit is submerged
- Cover the jar loosely with a cloth to keep out flies while allowing airflow
- Stir vigorously with a sterilised spoon multiple times a day, making sure no feijoas are floating on top
- Let ferment for 3-5 days, tasting daily until you’re happy with the flavor and fizz; remove any fruit that appears rotting or browning
- Once ready, strain out the feijoa skins and funnel the liquid into sterilised bottles with tight-fitting lids
Optional:
- Add extra sugar before bottling for a second fermentation. This will increase alcohol content slightly and enhance carbonation, but it’s optional if you want a simple soda.
Storage:
- Store in the fridge.
- Leave another 1–2 days for fizz to develop further.
- Consume within 10 days for best flavor and fizz.
Tips & Notes:
- Always use unwashed fruit to retain wild yeasts.
- Use sterilised equipment to prevent unwanted bacteria.
- If the liquid turns brown or smells off, discard it.
- Experiment with sugar levels for sweetness and fizz; more sugar can boost fermentation.
- For inspiration and deeper knowledge on wild yeasts, check out Pascal Baudar’s The Wildcrafting Brewer.