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A feijoa wine/cider recipe with no sugar

Gentlefolk,

All the recipes for feijoa wine of cider that I can find seem to have buckets of sugar and water added to them, which is not something that sits too well with me: does anybody know of a recipe for feijoa wine or cider that does not have any added sugar (or why they all seem to 'pad out' the recipe with sugar and water?)

(I'm considering emulating my apple cider recipe (juice them, ferment them, bottle them, leave them, and drink them!) but I dont know how that would work out with feijoas!)

Advice? Recipes? Answers?

Cheers!

Reply to
misanthropic_curmudgeon
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Most fruits do not have a high enough sugar content to reach a desired alcohol content. That is why you need to add sugar to bring the specific Gravity up to around 1.09-1.10. How much depends on the fruit. You need to also check that your acid level is between .50-.65% (tartaric) adjust with an acid blend (1 teaspoon per gallon to increase .01%) or calcium carbonate ( 2.5 grams per gallon to decrease .01%).

The best site I have found on the web for wine recipe's is Jack Keller's site. Here is his recipe for Feijoas wine

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Cider wine 1 gallon ( from Winemaker's Recipe Handbook)

14-16 LB Apples or 1 gal juice 1/3 LB. Sugar ( S.G. around 1.09-1.10 ) 1/2 tsp. Pectic Enzyme 1/2 tsp. Yeast Energizer 1 campden tablet crushed 1 pkg. of Wine yeast

For more then one gallon just multiply the ingredient by 2- 5 except for the yeast one package will work for 1-5 gal.

Robert

Reply to
Robert

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