Feijoa wine
Description
1. Wash the feijoa fruits, peel them, and finely chop with a knife. The fruits should preferably be neither overripe nor too unripe. 2. Place the chopped fruit into a spacious synthetic bag that allows liquid to pass through. Put the bag into a bowl, place a weight on top to press it, and let all the feijoa juice drain out. 3. Add water to the feijoa juice until you have a total of four liters of liquid. 4. Add sugar to the liquid and stir until completely dissolved. Also add tannin, tartaric acid, yeast, and pectin enzyme. Place the bag with the fruit pulp back into the container, apply the weight again, and leave for twelve hours at room temperature. 5. In a separate container, mix one tablespoon of sugar with 100 milliliters of hot water. Add yeast and stir. Pour this mixture into the feijoa juice. 6. Let the wine ferment for six days. Squeeze the bag of fruit pulp daily, and remove it on the sixth day. 7. Place the must in the refrigerator for twelve hours. Then strain it, transfer into a glass bottle, and seal with an airlock. Leave the wine to ferment for four months in a dark, cool place. After that, strain the wine again and bottle it. Store the bottles in a cellar. If you're curious, it's ready to serve.