Yield: One Gallon US
Beginning SG/PA: Not Provided

4 lbs feijoas
2 tsp. pektolin
2 1/2 lbs. sugar
1 tsp. yeast nutrient
1 campden tablet, crushed
Water to make up to 1 gal.
1 pkg. white wine yeast


  1. Slice unpeeled feijoas and an place in primary fermenter.
  2. Add 6 pints water, pektolin and campden tablet.
  3. Cover and leave for 24 hrs.
  4. Add 1 lb. sugar and stir well.
  5. Add yeast and yeast nutrient.
  6. Leave two more days.
  7. Strain off liquid and add rest of sugar.
  8. Put into a gallon jar after initial fast fermentation.
  9. Top up jar with water.
  10. Attach airlock and leave until the ferment has completely stopped before bottling.
  11. Clarify, stabilize, bottle and age as you normally would.