Hey there,
Just signed up, I'm a newbie to brewing/fermenting and this is my first thread.
It's feijoa season here in New Zealand and I picked up 3 plastic bags full from a co-worker last night with the intention of making cider.
Feijoas are also called pineapple guavas for you guys in the States. There is more info on them here: http://en.wikipedia.org/wiki/Acca_sellowiana
We have been having a conversation on Reddit about what recipe I should be following to make feijoa cider from feijoa juice only (no extra or other juices added), and a few options have been thrown around. You can see that conversation here: http://redd.it/gi1sd
Anyway, I am interested in some more opinions on this topic. Some are saying use pectic enzyme, other not. Some are monitoring pH levels, others not. There is indecision over what the OG should be, and what periods of time it should be left fermenting. Whether or not to pasturise, to leave to age or not.
I am leaning towards using this method: https://www.homebrewtalk.com/f32/wa...ider-scratch-will-process-recipe-work-129870/
Is this a good idea? I'm also thinking of appropriating this method: https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/
The more I read the more confusing it gets! What enzymes, what acids, what yeast and how much of each?!
Any help would be amazingly appreciated as I think the fruit will be off by the end of the weekend! Need to visit the brewshop on Saturday!
Cheers
Laza
Just signed up, I'm a newbie to brewing/fermenting and this is my first thread.
It's feijoa season here in New Zealand and I picked up 3 plastic bags full from a co-worker last night with the intention of making cider.
Feijoas are also called pineapple guavas for you guys in the States. There is more info on them here: http://en.wikipedia.org/wiki/Acca_sellowiana
We have been having a conversation on Reddit about what recipe I should be following to make feijoa cider from feijoa juice only (no extra or other juices added), and a few options have been thrown around. You can see that conversation here: http://redd.it/gi1sd
Anyway, I am interested in some more opinions on this topic. Some are saying use pectic enzyme, other not. Some are monitoring pH levels, others not. There is indecision over what the OG should be, and what periods of time it should be left fermenting. Whether or not to pasturise, to leave to age or not.
I am leaning towards using this method: https://www.homebrewtalk.com/f32/wa...ider-scratch-will-process-recipe-work-129870/
Is this a good idea? I'm also thinking of appropriating this method: https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/
The more I read the more confusing it gets! What enzymes, what acids, what yeast and how much of each?!
Any help would be amazingly appreciated as I think the fruit will be off by the end of the weekend! Need to visit the brewshop on Saturday!
Cheers
Laza