Feijoa Wine Recipe

Feijoa wine recipe (simple home method)

Here's a very simple and easy to follow recipe for making feijoa wine.

Ingredients (makes ~4–5 litres)

• 2–3 kg ripe feijoas
• 1–1.2 kg sugar
• 4 litres water
• 1 tsp acid blend or juice of 1–2 lemons
• 1 tsp yeast nutrient (optional)
• Wine yeast (champagne or general white wine yeast works best)

Method

1. Prepare the fruit: Scoop out the flesh or chop whole fruit (skins add flavour but can add bitterness if overdone). Lightly mash to release juices.
2. Make the must: Place fruit into a large clean bucket or fermenter. Pour over boiling water. Add sugar and stir to dissolve. Add lemon juice or acid blend. Let this cool to room temperature before adding yeast.
3. Add yeast: Sprinkle in your wine yeast (and nutrient if using). Cover with a cloth or lid (not airtight yet).
4. Primary fermentation (5–7 days): Stir daily. You’ll see bubbling and a fruity, slightly tangy smell. Keep fruit pushed down so it doesn’t dry out or mould.
5. Strain: Strain out all solids and transfer liquid into a demijohn or glass vessel.
6. Secondary fermentation (3–6 weeks): Fit an airlock. Let it ferment until bubbling slows right down.
7. Rack and clear: Siphon off the clear wine, leaving sediment behind. Repeat if needed over a few weeks.
8. Bottle and age: Bottle once clear. Best after 2–3 months, but improves with longer aging.

Tips to avoid problems: Keep everything clean and sanitised. Always submerge fruit during primary ferment. Don’t seal airtight until after straining. If it smells rotten rather than fruity, discard.

Optional variations: Add a handful of raisins for body. Blend with apple or pear for a softer flavour. Add a strip of lemon zest for brightness.

(NOTE this photo is one I  had on hand from making feijoa fizz (just the skins), for the wine you will use flesh + skins).