How to make wine from pineapple guava

Feijoa - the South American fruit that is sometimes called the pineapple guava. Yellow flesh is very similar to a cross between a pineapple and banana and has a very sweet taste. Fruits are rich in citric acid, but they have almost no tartaric and malic acids. To choose a wine slightly soft to the touch fruits that have a sharp flavor.

What you may need

• little more than a kilogram of fruit feijoa Meet feijoa of the myrtle family
• sugar
• water
• 1/4 teaspoon tannin
• 1/2 teaspoon of tartaric acid
• 1/4 teaspoon malic acid
• 1-1 / 2 teaspoons of pectin enzyme
• 1 teaspoon yeast nutrient
• 1 Campden tablet
• wine yeast Lalvin 71B
• jar 3, 7 liters
• castle in the air
• gas bottle
• Sealed small bank
• hydrometer

The process

• Preparation: Wash and clean the fruits of feijoa. Throw clean and cut fruits. Seeds do not need to be removed.
• Extract: Put the fruit in a large nylon bag for straining. Tie it by adding the main enzyme. Surrendering the fruit in the bag, squeezing it to extract as much juice. Takeout nylon bag with fruit aside in a clean glass bowl.
• Fixing the level of sugar: Add enough water to the juice in primary products reached a volume of 3, 7 liters. Measure the specific gravity (SG) of juice and water, add sugar to bring the hydrocarbons to 1100. As you add sugar, mix until completely dissolved.
• Additives: Add tannins, tartaric acid, yeast nutrient, pectin enzymes. Crush Campden tablet and add at the same time. Stir until completely dissolved. Immerse a bag of fruit pulp in the mix. Do not remove it from the bag. Cover the primary product and leave for 12 hours.
• Yeast starter: Add one tablespoon of sugar 55 grams of warm water (about 30 degrees) and stir until dissolved. Pour the yeast from the package and allow them to swim in the water for 10 minutes at room temperature. Mix the yeast and wait five minutes. Add the starter to the primary product.
• The main fermentation: Leave to ferment for six days. Pressing sack of pulp each day to extract the juice and return it to the mixture. At the end of the sixth day to press the bag carefully and throw away the pulp and bag. It is not recommended to reuse the bags.
• Secondary fermentation: Give wine to settle down for the night in a cool place. Pour the wine, getting rid of the sludge, the secondary fermenter (glass jug for 3, 7 liters) and install the air lock. You will probably get a little more than 3, 7 liters, so you should drain the extra juice in a large enough sterile bottle and put a sterile balloon over the neck of the bottle with the juice and place in the refrigerator. It will be used during breast pump to refill. Add secondary fermenter in a cool dark place (closet is fine). Writing to ferment a second time in 30 days.
• Expressing: decant into a clean secondary container to refill the juice from the refrigerator and set the air lock. In this time is to get rid of the juice in the refrigerator, but was used. Leave to ferment for 90 days.
• Cleansing: If the wine is transparent, skip this step. If not, place a jug of wine in the fridge for about three days. This should make pellet drop. If it failed to do so, you can try a variety of products for cleaning, which can be purchased in the store, it should be noted that they can add a little taste of the flavor of wine.
• Bottling: pour the wine into sterilized bottles with new, sterile stoppers. In this recipe you can prepare 5 bottles.
• Excerpt: Wine bottles should be kept on their sides in a cool dark place for at least six months. It is recommended to wait a year for a full soaking.

Related Articles

How to grow and eat feijoa: the mystery of the New Zealand gooseberry

Meet feijoa of the myrtle family

How to grow a pineapple guava: instructions for amateur gardeners