Hello everyone,
I'm new to making wine, I am into my second year doing so.
It's been a bit of a roller coaster, a few botched batches and a few successes. All up I'm luvin it, although as a student the price of equipment is a killer, although the end product is worth it haha
I'm lucky that I almost have an unlimited supply of kiwifruit and feijoa's, which is great as it really cuts the costs down.
In the last week, I've done a pear wine that is bubbling away furiously. A plum wine that the yeast didn't work, so fixed with another yeast (activated etc before I put into the fermenter), and a couple of feijoa wines using different yeasts (will be interesting to see the differences).
I have been investigating how to make champagne, so am hoping to give that a go sometime this year.
If anyones got a cranking feijoa recipe, I'd love to give it a go as I've got a freezer full of them at the moment.
Cheers!
I'm new to making wine, I am into my second year doing so.
It's been a bit of a roller coaster, a few botched batches and a few successes. All up I'm luvin it, although as a student the price of equipment is a killer, although the end product is worth it haha
I'm lucky that I almost have an unlimited supply of kiwifruit and feijoa's, which is great as it really cuts the costs down.
In the last week, I've done a pear wine that is bubbling away furiously. A plum wine that the yeast didn't work, so fixed with another yeast (activated etc before I put into the fermenter), and a couple of feijoa wines using different yeasts (will be interesting to see the differences).
I have been investigating how to make champagne, so am hoping to give that a go sometime this year.
If anyones got a cranking feijoa recipe, I'd love to give it a go as I've got a freezer full of them at the moment.
Cheers!
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I have heard people talk about the feijoa on here as we have a few people in your neck of the woods sometimes. I have included a link for you to checkout as far as recipes go but I will tell you that most of the recipes on the net are low in fruit and high in alc which just makes a wine that has very little flavor and needs to aged long to get rid of the harsh bite from too high an abv. Try and keep the starting sg on most fruit wines to around 1.085 and youll find yourself making a much better product, also try and use about 6 lbs or more of fruit per gallon. check out his link for recipes.
