I have two feijoa trees that produce the most beautiful feijoas Ive ever had...and now I know what to do with them!!! Plus, I now have an excuse to polish off 6 bottles of wine because I need the empties ;)
I can't believe how successful my wine is! Thank you very much for this simple method. I am brewing round two with feijoa and dried apricot and threw in a tea bag. Fingers crossed!
Thanks for sharing. I'm in Australia and my mum has a feijoa tree in her yard. I'm going to make this as a mead, instead of the sugar add 2.5 kilos of honey, and half a cinnamon stick after it finishes fermenting. Brilliant.
Oh that's such a good idea! We used to have bees and wanting to get some more again one day (when we can afford it!) and will be looking at making mead then - fingers crossed! Feijoa mead sounds super yum!
I’ve just started making my own wines too! Yay… gotta love beating the system! I have a big old beach towel that I put down on the kitchen floor… it really helps everyone tracking the sticky mess through the house!
To speed up the clearing, put it in the fridge for 4+ days, then rack again, i don't use clearing agents anymore. Save some for at least 3 months the taste will improve majorly ideally 6- 9 months
Oh that's interesting I hadn't heard of putting it in the fridge (unfortunately we wouldn't have room in ours but still interesting!). Yeah I've been saving some and trying at different intervals, the flavour definitely gets better with time 😊
Kia ora, thanks for your easy to follow vid as this is 1st time im giving this a go! My overflow/extra are in 2 wine bottles have stopped blopping but the demijohn is still going. Is it ok to wait to rack at the same time? Its only been 6 days.
Thanks so much! Yes I've tried nectarine and peach, but wasn't too keen on the taste of those but I think I didn't add enough sugar to those brews ... also got some plum on the go at the moment that seems very promising so far, and made a really nice batch with raspberries earlier in the year ... it's all a bit trial & error but good fun 👍
Good on you for making your own fruit wine. I've had Damsons in the freezer since March and still haven't made wine. I think I'm worried it won't work😕
I did make a batch of damson earlier in the year, came out good, I've currently got another batch with different types of plums on the go (I warn you once you start it kind of becomes a "thing" LOL), but pays to have someone who knows what they're doing to hold your hand a bit - I'm still on a learning curb but wanted to share what I'm doing thus far, I might update with another type maybe next year when I've got a few more batches under my belt lol
Thanks for the feedback 😀 ... to be honest that's something I'm still figuring out - a lot of people say in the bucket before you rack it into the demi-john, although sometimes I've found it's almost fully fermented by the time I do that and I've missed the boat (depending on the room temperature and I think the way I hold my tongue at the time - very scientific lol), so my readings haven't always been accurate - I'll get there one day!
Hi ya,I have got my feijoa and Sultana in 2 demijohns and they have only been in there for a week and have stopped blopping,is everything OK,what do I do?😢
It should be fine - sometimes it stops blooping quickly if most of the fermenting was done in the bucket, which can happen 🙂 ... I'd just leave it for another week before racking into another demi-john just to make sure, then leave until it starts clearing - fingers crossed!
I did 2kg in the video demonstration ... so if you have 30kg you'd just need to do everything I did but x15 (e.g. I used 1.5kg of sugar, so for the amount of feijoas you have you'd need 22.5kg sugar) ... that'd be a huge amount I hope you have some big barrels for it! 😀👍
@@CheaperWaysNZ Thankyou for your reply. I am going to have a bob each way, some with and some without. I am pleased yours came out nice. It is getting late in the season so I have to get on with it. (far north nz)🙂
It can vary (and apparently the weather/room temperature plays a part but I'm not advanced enough to know the exact details lol) but it's a good 6 week process at least - also depends how much pulp was left in the demi john's and how long it takes to clear etc - certainly an interesting process though!
No just in the cupboard in the bottle, like regular wine, then refrigerate before I drink it (optional - some like it room temperature) ... just as a note the flavour does get stronger over the months I've found, so worth keeping and tasting as the months go by it's quite interesting!
@@CheaperWaysNZ Oh that sounds great,have put my feijoas in the freezer and wont be able to get started for a few weeks,but really keen to make my own wine !!can I use the same recipe for other fruit?Guavas Plums etc?
@@mandysewell6554 generally yes but the additives do vary a bit depending on the fruit you're making it with (don't ask me the complexities I just get given directions by the lady teaching me depending on what fruit I have, so not sure the science behind it all haha).
No but it's at least 10% (I'd say a bit stronger than the cheap stuff at supermarkets). It mostly fermented in the buckets and I didn't get chance to measure it at the right time unfortunately! Still getting the hang of that lol
1st timer n ines still blurping after 6 days, so i now rack it its like every 17 seconds apart or leave, i tried looking up that lady but maybe spelling her name wrong, also u mention a video with science lab maybe explaining, could you tag me and could u explain the use on hydrometer when n readings,
Usually you wait until after it's finishing blooping before you rack it, sometimes it takes longer than others to finish, so patience is the key! Her name is Ann Nolan, but she hasn't done any videos or anything instructional on it, just shown me some of her tricks as I know her personally. With the hydrometer readings I often seem to get the timing wrong, but you do a reading just before you transfer it from bucket to demi john and it'll tell you the possible alcohol percentage. Once it's completely fermented and ready for bottling you do another reading and hopefully the hydrometer should sink all the way down, meaning fermenting is finished and it's reached it's potential alcohol content. Hopefully that helps!
@@kimmcginty5619 yep there's no real time limit on how long it can sit in the demi john, in facet the lady teaching me said the longer it sits in there the better (first time I tried I was impatient and bottled too early and it wasn't as good!)
Finally stopped bubbling today so racked it tonight, what a mission. Its reading just below beer on the hydrometer. Lost of waste doen drain, tasted a bit like older feijoa
I wouldn’t call that a ‘modern’ home brew. There are a few issues from a quick view: Sanitize everything take OG readings Don’t use wood. Stainless or plastic are much better Sanitize everything stagger the nutrients if you can 4 days on the fruit may not enough take SG readings use a syphon Sanitize everything don’t use muslin vodka is better than water in the airlock take FG readings use an auto-syphon - don’t put your dirty lips all over the syphon Sanitize everything One last point that I didn’t mention above but is very important, Sanitize Everything PS I make meads and one of my favorite is a Feijoa mead at about 18% abv
Awesome thanks for the input - obviously I'm just a novice and sharing what I've learnt thus far, it's really just us drinking it so me and hubby don't mind my "dirty lips" haha ... really interested to know why vodka is better than water in the airlock, & also what would you use to drain the fruit instead of muslin? Thanks 😊
@@CheaperWaysNZ Vodka will stay sterile even if bugs (fruit flies) get into it and you accidently get backflow. Straining through cheese cloth adds unwanted oxygen, and is another path for unwanted bacteria to get into the wine. Just syphon off the fruit pulp and let any 'bits' settle out with the lees. PS I make a Feijoa / Honey mead that I push to about 17% abv
You are doing great! I use my “dirty lips” all the time with no issues… people have been doing this for thousands of years prior to “sanitisation”. Yep keep everything as clean as possible as you’ve obviously done but don’t get paranoid about it all as some folks do😅 it’s supposed to be fun… and it’s wine making not surgery!
I have two feijoa trees that produce the most beautiful feijoas Ive ever had...and now I know what to do with them!!! Plus, I now have an excuse to polish off 6 bottles of wine because I need the empties ;)
hahaha - sounds like win-win-win to me 😀👍
I can't believe how successful my wine is! Thank you very much for this simple method. I am brewing round two with feijoa and dried apricot and threw in a tea bag. Fingers crossed!
Ohhh yay!! That sounds really interesting with dried apricot in the mix ... you're giving me ideas now lol
Thanks for sharing. I'm in Australia and my mum has a feijoa tree in her yard. I'm going to make this as a mead, instead of the sugar add 2.5 kilos of honey, and half a cinnamon stick after it finishes fermenting. Brilliant.
Oh that's such a good idea! We used to have bees and wanting to get some more again one day (when we can afford it!) and will be looking at making mead then - fingers crossed! Feijoa mead sounds super yum!
@@CheaperWaysNZ awesome 👌
This must be the simplest recipe I've watched. Definitely going to try it.
Yay hope it turns out well 😊
This was super cool and interesting to watch 😊
Will say it once again love your videos, keep them coming.
Thanks so much!! 😊
A lot of my friends make fruit wines, but I've never had enough confidence to give it a go! Thanks Sarah, for de-mystifying the process!
You're very welcome 😀
I’ve just started making my own wines too! Yay… gotta love beating the system! I have a big old beach towel that I put down on the kitchen floor… it really helps everyone tracking the sticky mess through the house!
haha - yes I do love a good sacrificial towel! Beating the system is great too 😀👍
To speed up the clearing, put it in the fridge for 4+ days, then rack again, i don't use clearing agents anymore. Save some for at least 3 months the taste will improve majorly ideally 6- 9 months
Oh that's interesting I hadn't heard of putting it in the fridge (unfortunately we wouldn't have room in ours but still interesting!). Yeah I've been saving some and trying at different intervals, the flavour definitely gets better with time 😊
Kia ora, thanks for your easy to follow vid as this is 1st time im giving this a go! My overflow/extra are in 2 wine bottles have stopped blopping but the demijohn is still going. Is it ok to wait to rack at the same time? Its only been 6 days.
Hey thanks ... and yes definitely wait and rack at the same time. I often find the smaller bottles finish "blooping" before the bigger one 🙂
Love all your videos . Definitely going to try this. Have you ever done it with other fruit?
Thanks so much! Yes I've tried nectarine and peach, but wasn't too keen on the taste of those but I think I didn't add enough sugar to those brews ... also got some plum on the go at the moment that seems very promising so far, and made a really nice batch with raspberries earlier in the year ... it's all a bit trial & error but good fun 👍
Good on you for making your own fruit wine. I've had Damsons in the freezer since March and still haven't made wine. I think I'm worried it won't work😕
I did make a batch of damson earlier in the year, came out good, I've currently got another batch with different types of plums on the go (I warn you once you start it kind of becomes a "thing" LOL), but pays to have someone who knows what they're doing to hold your hand a bit - I'm still on a learning curb but wanted to share what I'm doing thus far, I might update with another type maybe next year when I've got a few more batches under my belt lol
Wow this looks great, tell me.. is this a Sparkling wine or dry? So hope its sparkling like feigoa fizz
No sorry it's not sparkling, I've made feijoa fizz too that was yummy, but the wine is a still one 😊
Great video..I'm going to give it a try..do you or anyone have a simple video on making feijoa vodka
No I've never tried that unfortunately - would be nice though!
I really enjoyed watching your video,every time you laughed it made me laugh🤣.also when is the right time to measure the alcohol
Thanks for the feedback 😀 ... to be honest that's something I'm still figuring out - a lot of people say in the bucket before you rack it into the demi-john, although sometimes I've found it's almost fully fermented by the time I do that and I've missed the boat (depending on the room temperature and I think the way I hold my tongue at the time - very scientific lol), so my readings haven't always been accurate - I'll get there one day!
@@CheaperWaysNZ ♥️♥️♥️
Hi ya,I have got my feijoa and Sultana in 2 demijohns and they have only been in there for a week and have stopped blopping,is everything OK,what do I do?😢
It should be fine - sometimes it stops blooping quickly if most of the fermenting was done in the bucket, which can happen 🙂 ... I'd just leave it for another week before racking into another demi-john just to make sure, then leave until it starts clearing - fingers crossed!
Thanks for that 😊
Hi there i have 30kg of feijoas how much Hot water do i use???? and how much sugar thanks???
I did 2kg in the video demonstration ... so if you have 30kg you'd just need to do everything I did but x15 (e.g. I used 1.5kg of sugar, so for the amount of feijoas you have you'd need 22.5kg sugar) ... that'd be a huge amount I hope you have some big barrels for it! 😀👍
I notice that you do skins and all. I would have thought that the skins would make it taste bitter. Have you tasted the end product yet?
Yes I was told to use skins & all ... came out really nice and even made another batch since then, really nice!
@@CheaperWaysNZ Thankyou for your reply. I am going to have a bob each way, some with and some without. I am pleased yours came out nice. It is getting late in the season so I have to get on with it. (far north nz)🙂
Yeah ours are just starting in Canterbury ... be interesting to hear how you get on doing the different batches!
Is it important to but feijoa with the skin still on? I have lots of frozen feijoa pulp
I have done with just pulp
I'd say just pulp would be fine (still learning things myself though!)
Cool video thanks for sharing how long was the process?
It can vary (and apparently the weather/room temperature plays a part but I'm not advanced enough to know the exact details lol) but it's a good 6 week process at least - also depends how much pulp was left in the demi john's and how long it takes to clear etc - certainly an interesting process though!
This us a great vid thank you ❤
Hi there where could I purchase the glass bottles from?
The big demi-johns the wine is brewing in I got from our local Bin Inn (the wine bottles themselves are old ones I cleaned and took the labels off!)
Home brew shops should sell empty wine bottles. That’s where I got mine when I made feijoa wine last year.
So do u use firm just ripe enuf
The more ripe they are the better, you can still use firm ones but the flavour isn't quite as intense
How do you store it after you bottle it?in the fridge ?
No just in the cupboard in the bottle, like regular wine, then refrigerate before I drink it (optional - some like it room temperature) ... just as a note the flavour does get stronger over the months I've found, so worth keeping and tasting as the months go by it's quite interesting!
@@CheaperWaysNZ Oh that sounds great,have put my feijoas in the freezer and wont be able to get started for a few weeks,but really keen to make my own wine !!can I use the same recipe for other fruit?Guavas Plums etc?
@@mandysewell6554 generally yes but the additives do vary a bit depending on the fruit you're making it with (don't ask me the complexities I just get given directions by the lady teaching me depending on what fruit I have, so not sure the science behind it all haha).
👍🙂
Don’t suppose you know what the alcohol content % is?
No but it's at least 10% (I'd say a bit stronger than the cheap stuff at supermarkets). It mostly fermented in the buckets and I didn't get chance to measure it at the right time unfortunately! Still getting the hang of that lol
@@CheaperWaysNZ thank you! That’s good to know 😊
1st timer n ines still blurping after 6 days, so i now rack it its like every 17 seconds apart or leave, i tried looking up that lady but maybe spelling her name wrong, also u mention a video with science lab maybe explaining, could you tag me and could u explain the use on hydrometer when n readings,
Usually you wait until after it's finishing blooping before you rack it, sometimes it takes longer than others to finish, so patience is the key! Her name is Ann Nolan, but she hasn't done any videos or anything instructional on it, just shown me some of her tricks as I know her personally. With the hydrometer readings I often seem to get the timing wrong, but you do a reading just before you transfer it from bucket to demi john and it'll tell you the possible alcohol percentage. Once it's completely fermented and ready for bottling you do another reading and hopefully the hydrometer should sink all the way down, meaning fermenting is finished and it's reached it's potential alcohol content. Hopefully that helps!
Ok i was worried it was going to sour.
So can it sit for to long or no
@@kimmcginty5619 yep there's no real time limit on how long it can sit in the demi john, in facet the lady teaching me said the longer it sits in there the better (first time I tried I was impatient and bottled too early and it wasn't as good!)
Oh cool i can relax😂, we done double of both 😢 but can breath. Its getting cold now so have a fleece blanket under and around bottle
Finally stopped bubbling today so racked it tonight, what a mission. Its reading just below beer on the hydrometer. Lost of waste doen drain, tasted a bit like older feijoa
Give me your keys!
It's ok I called an Uber
I wouldn’t call that a ‘modern’ home brew. There are a few issues from a quick view:
Sanitize everything
take OG readings
Don’t use wood. Stainless or plastic are much better
Sanitize everything
stagger the nutrients if you can
4 days on the fruit may not enough
take SG readings
use a syphon
Sanitize everything
don’t use muslin
vodka is better than water in the airlock
take FG readings
use an auto-syphon - don’t put your dirty lips all over the syphon
Sanitize everything
One last point that I didn’t mention above but is very important, Sanitize Everything
PS I make meads and one of my favorite is a Feijoa mead at about 18% abv
What spoons do we use if not wood, stainless steel or plastic? That is somewhat limiting?
@@diannefitzsimmons9027 Edited to make clear what I meant
Awesome thanks for the input - obviously I'm just a novice and sharing what I've learnt thus far, it's really just us drinking it so me and hubby don't mind my "dirty lips" haha ... really interested to know why vodka is better than water in the airlock, & also what would you use to drain the fruit instead of muslin? Thanks 😊
@@CheaperWaysNZ
Vodka will stay sterile even if bugs (fruit flies) get into it and you accidently get backflow.
Straining through cheese cloth adds unwanted oxygen, and is another path for unwanted bacteria to get into the wine. Just syphon off the fruit pulp and let any 'bits' settle out with the lees.
PS I make a Feijoa / Honey mead that I push to about 17% abv
You are doing great! I use my “dirty lips” all the time with no issues… people have been doing this for thousands of years prior to “sanitisation”. Yep keep everything as clean as possible as you’ve obviously done but don’t get paranoid about it all as some folks do😅 it’s supposed to be fun… and it’s wine making not surgery!