I'm getting gear together to make an Apple and Feijoa cider.
This is the recipe being used, I've taken this from numerous threads which has other fruit flavours, although with feijoa being a very tart fruit: See here http://simple.wikipedia.org/wiki/Feijoa
for those who still use gallons etc I'm sorry ive added approximate sizes: we use metric units (litres) in New Zealand. :-)
15 Litres of 100% Apple Juice in 3 litre bottles. 4(gal)
3 Litres of Feijoa Juice from the supermarket in 1 litre bottles(I could only find The juice with 30 % feijoa in it the rest is apple juice) Probably because its so tart. (1gal)
500Grams of Dextrose, 1 kg packet purchased.... (1lb)
1 Campden Tablet
Feijoas frozen for awhile, then thawed and flesh removed(weight to be confirmed, depends how many i can get off the tree). This will be mashed with the campden tablet.
Champagne Yeast 1-2 packets
The feijoa fruit itself will be added to secondary and transfer after probably 2 weeks, and be left again for a good period of time.
then bottled and conditioned for probably 2 months or so.
finally i get to my questions:
should i use one or two packets of yeast?
and should i warm the juice up and add the sugar to it, i have 5 bottles of apple and 3 bottles of the feijoa stuff?
the last thing is should i boil or just wamr or do none of the above?
Was thinking about adding two bottles of apple and one bottle of feijoa, then warming up two apples and two feijoas, with the sugar. , then top up with the last bottle of apple and add the yeast accordingly.
thoughts everyone? thanks. and i will keep thing updated on the progress, It's probably going to be a real panty dropper.