Feijoa wine

I propose to cook a delicious and unusual wine. Where do we start? Of course, with the sorting of feijoa. We sort out the fruits. It is best to take ripe fruits, but not overripe, not very soft. Unripe fruits are not suitable for making wine. We cut out bad places, strong darkening. My feijoa, dry, cut off the skin. After that, the pulp is finely diced.

We shift the prepared fruits into a gauze bag and put it under the press. Carefully squeeze out the juice, to the maximum. We do not throw away the bag of cake - it will still be useful to us. We measure the amount of juice obtained and add water. It needs just enough to get 4 liters of liquid together with the squeezed juice. Pour sugar (1 kg), stir, wait until all the sugar crystals dissolve.

Now put tannin and wine yeast into the mixture, mix. Add tartaric acid and pectin enzyme, mix well again. Now you need to lower a gauze bag with cake into the resulting liquid, hold it there for 1-2 hours. After that, you need to squeeze the juice out of it again to the maximum. Pour it into a container with the rest of the juice.

The resulting mixture is left overnight under the lid, the room temperature is room. Pour boiling water (100 ml) into a glass, pour a tablespoon with a hill of sugar, mix until the sugar dissolves. Then we wait for the mixture to cool down to 35-40 degrees. Pour dry yeast, mix. Add the mixture to the rest of the ingredients, stir. Add the bag of cake again and leave the future wine to ferment for 7 days at room temperature, in the dark. Every day we extract a bag of cake from the liquid, squeeze it well and put it there again.

When a week has passed, we take out the bag for the last time, squeeze it out and throw it away. We move the container with the wort to a cold place (cellar, refrigerator) for half a day. Then the liquid is filtered through gauze, folded in several layers. We pour it into a glass container, close it with a water seal. We put it in the cellar for 4 months.

After the wine is filtered through a dense layer of gauze, poured into glass bottles, corked and removed to the storage place - in the cellar.

The wine is ready for tasting!