Feijoa cider
2024-06-22- Cuisine: New Zealand
- Course: beverage
- Skill Level: Beginner
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- Yield: 5 cups (approx)
- Servings: 3
- Prep Time: 60m
- Cook Time: 30m
- Ready In: 3:48 h
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Feijoa is a fermented beverage made from the skins of feijoa fruits, water, and sugar. Feijoas, also known as pineapple guavas, are tropical fruits native to South America and grown in other parts of the world, including New Zealand and Australia.
The unique aspect of feijoa cider is the use of the fruit’s skins, which naturally contain yeast. This yeast initiates the fermentation process without the need for added commercial yeast.
I used Rohan Bicknell’s Feijoa cider Recipe which is straightforward:
- scoop out Feijoa internally and eat
- place skins in water with sugar to your liking in a fermenter
- ferment
- bottle
The skins have natural bloom aka yeast. Note don’t wash your feijoas as it will remove the bloom
Equipment:
- Fermenter (a large jar or fermentation vessel with an airlock)
- Bottles for storing the finished cider
Ingredients
- Feijoa skins (from a desired quantity of feijoas)
- Sugar (to taste)
- Water
Method
Step 1
Prepare the feijoas: Scoop out the internal flesh of the feijoas and enjoy them. Keep the skins for the cider. Do not wash the feijoas before scooping out the flesh, as this will remove the natural yeast bloom on the skins.
Step 2
Prepare the Fermentation Mixture: Place the feijoa skins in a fermenter, Add water to the fermenter, covering the skins completely. Add sugar to the water. The amount of sugar can vary based on your taste preference. Generally, 1-2 cups of sugar per gallon of water is a good starting point. Stir to dissolve the sugar.
Step 3
Fermentation: Seal the fermenter with an airlock to allow gases to escape while preventing contamination. Let the mixture ferment at room temperature for about 1-2 weeks, depending on the ambient temperature and desired level of fermentation. The natural yeast on the feijoa skins will start the fermentation process.
Step 4
Bottling: Once the fermentation has reached your desired taste, carefully strain the liquid to remove the feijoa skins and any sediment. Pour the strained cider into clean bottles, leaving some headspace at the top of each bottle. Seal the bottles with caps or corks.
Step 5
Aging (Optional): You can drink the cider immediately or let it age for a more developed flavor. Store the bottles in a cool, dark place.
Note: Monitor the fermentation process regularly to ensure it is proceeding correctly. Discard the batch if you notice any off smells or signs of spoilage.
Enjoy your homemade feijoa cider!