• Shelbyeileen@lemmy.world
    link
    fedilink
    arrow-up
    4
    ·
    1 year ago

    Every time I’m in New Zealand, I eat as many of these as I can get my hands on. In the states, they’re also known as Pineapple Guava; if anyone reads this, and doesn’t know what a Feijoa is. They taste like if a pear, a kiwifruit, and an pineapple had a baby.

  • BlueÆtherA
    link
    fedilink
    arrow-up
    3
    ·
    edit-2
    1 year ago

    I wouldn’t call that a ‘modern’ home brew. There are a few issues from a quick view:

    • Sanitize everything
    • take OG readings
    • Don’t use wood. Stainless or plastic are better * <=edit for clarity *
    • Sanitize everything
    • stagger the nutrients if you can
    • 4 days on the fruit may not enough
    • take SG readings
    • use a syphon
    • Sanitize everything
    • don’t use muslin
    • vodka is better than water in the airlock
    • take FG readings
    • use an auto-syphon - don’t put your dirty lips all over the syphon
    • Sanitize everything

    One last point that I didn’t mention above but is very important, Sanitize Everything

    PS I make meads and one of my favorite is a Feijoa mead

      • BlueÆtherA
        link
        fedilink
        arrow-up
        2
        ·
        1 year ago

        once you get above about 9%abv yes, but before that Sanitize Everything

        • Dave@lemmy.nzM
          link
          fedilink
          arrow-up
          1
          ·
          1 year ago

          Is that about it growing the wrong bacteria (?) and ended up with something different than alcohol?

          • BlueÆtherA
            link
            fedilink
            arrow-up
            2
            ·
            1 year ago

            We normally use yeast to make wine, bacteria and mold can ruin a brew.

            With a fruit wine molds are common, that is why we mix the fruit in daily. Some bacteria (lactobacillus) can be interesting in a ferment, but acetobacter will turn your lovely fruit wine into a demijohn of vinegar.

              • BlueÆtherA
                link
                fedilink
                arrow-up
                2
                ·
                1 year ago

                I actually have a wild ferment going at the moment on a mead that is on the sour side that probably have a component of a bacteria ferment along with wild yeasts.

                Wild ferments are an interesting thing to try, there is no guarantee that what you end up with will be enjoyable or even drinkable.

  • Fizz@lemmy.nzOP
    link
    fedilink
    arrow-up
    2
    ·
    1 year ago

    I wish I still had a Feijoa tree to try this out. It looks so tasty and not that hard to make

    • Dave@lemmy.nzM
      link
      fedilink
      arrow-up
      1
      ·
      1 year ago

      Yeah now you’ll have to wait until next year!

      Personally I don’t like fejoa (gasp!) but there is always ample stock around in March/April and the rest of the family loves them.

        • Dave@lemmy.nzM
          link
          fedilink
          arrow-up
          1
          ·
          1 year ago

          Behind every dislike of mine, there is a story about how I binged and ruined it for myself.

          • BlueÆtherA
            link
            fedilink
            arrow-up
            2
            ·
            1 year ago

            This got me thinking about a new-years night that ended in 000, and bottle of vodka. I now dislike vodka, so I can understand.

            And how the f did 2000 become almost a quarter of a century and almost half a life ago?