"In your feijoa wine recipe article you mentioned also using the flower petals for wine.
would, please send me a recipe so I can make this wine also." Kelly Whitaker, Southern California
Also known as the pineapple guava, feijoa trees are native to South America. The pale yellow flesh of their fruit is very sweet and can be made into an outstanding wine (see recipe elsewhere on this site). Their fleshy white flower petals are sweet and can be made into their own wine. If you pluck the flowers carefully so as to remove the petal portion without removing the pistil and stamen--the reproductive portions of the flower--the fruit will still develop and you get two crops instead of one or the other. Pick the flowers after morning dew has evaporated and use them or freeze them for later use right away. Feijoa trees have been widely imported to New Zealand, California, Florida, and many other areas. Here are three recipes.
While washing flowers, put 2 quarts of water on to boil. When water boils, stir in sugar until dissolved completely. Tie flowers in nylon straining bag and place in primary with acid blend, tannin and yeast nutrient. Pour boiling water over flowers, punch down bag and cover primary. Stir frequently while cooling but cover between stirrings. When cooled to room temperature stir in pectic enzyme and remaining water. Recover primary and set aside 10-12 hours. Add activated yeast and recover. Stir twice daily for 7 days. Remove bag, squeezing to extract flavors, and set covered primary aside for 3 additional days. Rack to clean secondary and fit airlock. After 45 days, rack, top up and refit airlock. Repeat racking every 45 days until wine is clear and leaves no sediment at all in secondary. Rack into bottles and enjoy. [Author's recipe]
Wash flowers and add to 1 quart water in 2-qt pan, covered, on medium heat. Bring to boil, reduce heat and simmer 15 minutes. Meanwhile, wash rhubarb and cut into 1/2-inch lengths. In primary, crush rhubarb with a piece of sterilized of hardwood (the end of a baseball bat is perfect). Strain off flowers and add hot flower-water to primary. Dissolve crushed Campden tablet in remaining cold water and pour over rhubarb. Cover primary and let set for three days, stirring daily. Strain through a nylon straining bag and squeeze as much liquid as possible from the pulp. Discard pulp and return liquor to primary. Stir in all remaining ingredients and activated yeast, making sure the sugar dissolves completely. Cover and set aside overnight. Transfer to secondary and fit airlock, but to allow for foaming during fermentation hold back a pint or so in a small bottle plugged with cotton. When ferment settles down (5-7 days), top up with reserved liquor and refit airlock. Set aside in cool place until wine begins to clear. Rack, refit airlock and top up. Allow at least another two months, making sure fermentation has ceased, and rack again. If possible, cold stabilize wine for 30 days. If you can't cold stabilize, at least allow the wine the additional 30 days. Rack into bottles and enjoy. [Author's own recipe.]
Wash flowers and add to 1 quart water in 2-qt pan, covered, on medium heat. Bring to boil, reduce heat and simmer 15 minutes. In primary, add remaining water to passion fruit and white grape concentrate. Strain off flowers, adding flower-water to primary. Stir and take hydrometer reading. Use hydrometer chart (see chart at Using Your Hydrometer) to calculate sugar required to raise specific gravity to 1.090. Add sugar and stir well to dissolve. Add all remaining ingredients except yeast, stir, cover primary, and set aside 12 hours. Add activated yeast. Stir daily for 7 days, then transfer to secondary and fit airlock. Rack, top up and refit airlock after 30 days. Repeat racking every 30 days until fermentation ceases and wine is clear. Rack again, top up, refilt airlock, and set aside 60 days. Rack into bottles and enjoy. [Author's own recipe]
My thanks to Kelly Whitaker of Southern California for her request.