Feijoa Gin Recipe

April 09, 2021 Post a Comment

Initially the fruits of feijoa have a faint smell so lemon is added to enhance the aroma of the drink. Discard the fruit and continue fermenting the.

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I added ginger but will put in a bit less and a bit less lemon for the next batch as it detracted slightly from the feijoas.

Feijoa gin recipe. After 7 days strain off the fruit from the wine solution. Muddle the feijoas really well with the lemon juice using a muddler or a wooden spoon. Add half of the sugar then cover with the water.

Sprinkle wine yeast do not stir it in and 3 tsp of yeast nutrient place lid on and leave to ferment Vintners Harvest SN9 or AV4 are good options. 4Wash the feijoas and if small cut in half if larger cut into 3. Place the feijoa flesh in a large plastic bin or bucket.

Loosely fill a large sterilised container with the feijoa skins. Mason jar or other container. This bruises the skin and releases more of that feijoa flavour.

25Thanks for your recipe my wife makes gin so I am lucky to have all the equipment to ferment it and then bottle it. Leave on your kitchen bench for two to three days. Add the alcohol cover and.

Muddle the fejoas that is get a cup or rolling pin or something to give them a bit of a bash. Botanical Infusion with Dehydrated Feijoa We dehydrated the peel and thin slices of flesh of a few feijoas in a home dehydrator. 22Feijoa liqueur at home-recipe for vodka.

A great mix of Juniper Earl Grey Vanilla Macadamia Orris Root and Strawberry Gum Leaf - along with a healthy whack of fresh Feijoa fruit goes into crafting this new GT favourite of ours. Stir the must wine solution every day for the next 5 days. Use a potato masher to mash up the fruit this will further break down the fruit and free its juice.

Add the tannin malic acid tartaric acid and pectic enzyme. I pulped it as you did but included the skins and I think having tasted it they add a good complexity. Put all ingredients into a bowl and stir for the sugar to dissolve.

Cover your container with a tea towel and secure with a rubber band. After a long experimental trial - we landed on a Gin recipe that promoted the Feijoas natural aromatic qualities - yet also gave the same feeling of richness on the palate. Poured a bag of the Still Spirits London Dry Gin Botanical Blend into our Still Spirits Botanical Basket then topped this with 20 g of dehydrated feijoa and about a tablespoon of fresh feijoa zest and attached the botanical basket to our Alembic Dome.

10 to 15 feijoas peeled and finely diced 12 red onion diced 2 Thai birds eye chiles minced 2 tablespoons chopped Vietnamese perilla Juice from 1 lemon. Prepared according to this recipe the feijoa liqueur has notes of kiwi strawberry and pineapple complemented by a light sourness and citrus aroma of lemon. To make the infused vodka or gin put 1 cup peeled feijoas and 2 tsp lemon juice to help reduce browning in a 16 oz.

After peeling and dicing the feijoas you should have 3 to 3 12 cups of fruit. Place a weight on top of the feijoa skins to press the fruit down ensuring theyre completely covered by water. Add your water and sugar and stir until the sugar is dissolved.

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