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Old 05-18-2011, 06:43 AM   #21
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You can use the tap, but if there is too much sediment it will all clog up. I say try the tap first, if it's alright then just use that. If not, you can siphon with the piece of hosing anyway.

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Old 05-18-2011, 08:02 PM   #22
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I will give the feijoia cider a whirl. I think they ripen in mid summer here. I'll pick a bunch and press them. I will try to put a posting up when I do this. Thanks for the inspiration Lazarescu.

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Old 05-30-2012, 09:40 PM   #23
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"THREAD RESURRECTION"

I'm making something like this... with apple juice feijoa juice off the shelf, then feijoa flesh in secondary.

how did this one go in the end? did you need to add enzyme?
and how much yeast did you add?

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Old 09-07-2012, 10:10 PM   #24
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How did this turn out? I just ordered 3 trees and will plant them next week. Probably won't get fruit for a couple years but I'm very curious.

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Old 09-09-2012, 08:50 PM   #25
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Sorry for not updating this. So, I can;t remember what I wrote, but I ended up using 600 feijoas and about 6 litres of organic non-pasteurized apple juice as I could not get the thickness out of the feijoas.

But yeah, it didn't turn out that well. I put A LOT of sugar in it in the fermentation process (also, I couldn't read the AV because it was too thick) and more when I bottled it, but it turned out incredibly sour, pretty much undrinkable.

If anyone has any better luck that me, let me know! Maybe I should talk to the local company who actually make it (sans apple) successfully.

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Old 09-09-2012, 10:40 PM   #26
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Quote:
Originally Posted by Lazarescu View Post
Sorry for not updating this. So, I can;t remember what I wrote, but I ended up using 600 feijoas and about 6 litres of organic non-pasteurized apple juice as I could not get the thickness out of the feijoas.

But yeah, it didn't turn out that well. I put A LOT of sugar in it in the fermentation process (also, I couldn't read the AV because it was too thick) and more when I bottled it, but it turned out incredibly sour, pretty much undrinkable.

If anyone has any better luck that me, let me know! Maybe I should talk to the local company who actually make it (sans apple) successfully.
I tried the same thing, and its turned out pretty sour at the moment. been in a bottle for 3 months so far!

It definitely needs something, how old is your now? will try again in a month or so I'm hoping it'll mellow out a bit...?
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Old 04-23-2013, 04:29 AM   #27
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hey ho, its another feijoa season here in NZ!

I just signed up as I am thinking of attempting using feijoa to flavour a cider so I am wondering how the 2 brews above by Lazarescu and crusader1612 worked out?

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Old 04-23-2013, 04:39 AM   #28
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Meh mine didn't work out so well. But that's a process issue and I think I used too many feijoada lol. Mine are still aging good for marinade. Definitely worth a try

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Old 04-23-2013, 06:45 AM   #29
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I've never tried a straight Feijoa cider but I had some Feijoa liquer at Purangi Winery in the Coromandel and MAN OH MAN was it ever good.

Anyways, Old Mout makes their Feijoa and Apple cider by blending Feijoa wine with cider so they can get the "ideal" final product without so much guess work. There are heaps of recipes for Feijoa wine online that are formulated to mellow out the tartness of the fruit and achieve a high ABV so they can be aged longer.

I was only in NZ for a year and never spent more than 6 months in one spot so I couldn't give it a go myself but I believe that blending would be the way to go here. At least that way you can treat the two components individually rather than trying to come to a compromise.

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Old 04-23-2013, 06:52 AM   #30
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Quote:
Originally Posted by SeamusMac View Post
I've never tried a straight Feijoa cider but I had some Feijoa liquer at Purangi Winery in the Coromandel and MAN OH MAN was it ever good.

Anyways, Old Mout makes their Feijoa and Apple cider by blending Feijoa wine with cider so they can get the "ideal" final product without so much guess work. There are heaps of recipes for Feijoa wine online that are formulated to mellow out the tartness of the fruit and achieve a high ABV so they can be aged longer.

I was only in NZ for a year and never spent more than 6 months in one spot so I couldn't give it a go myself but I believe that blending would be the way to go here. At least that way you can treat the two components individually rather than trying to come to a compromise.
That explains why theirs tastes better than mine.....
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