How to Make Feijoa Wine at Home For Beginners

Feijoa Season in New Zealand – The Perfect Time for Wine Making

It’s Feijoa season here in New Zealand, and if your fruit bowls and compost bins are overflowing with these fragrant green beauties, why not try something a bit different? Homemade Feijoa wine is a deliciously tropical and slightly tart drink with a distinctly Kiwi character. It’s easy to make and perfect for anyone interested in wine making in NZ.

This guide walks you through the steps to turn surplus Feijoas into a light, refreshing homemade wine you’ll be proud to share.

What Makes Feijoa Wine So Special?

Feijoas (also known as pineapple guavas) have a unique flavour that combines elements of pineapple, guava, and strawberry with a floral twist. When fermented, these flavours mellow out to create a smooth, aromatic wine with just the right balance of acidity and sweetness.

In New Zealand, Feijoa wine has gained popularity with home brewers looking to make use of seasonal fruit in a sustainable and delicious way. It’s also a fantastic way to dip your toes into wine making NZ style—using local ingredients and traditional fermentation methods.

Ingredients You’ll Need

To make a batch of Feijoa wine (approx. 4.5 litres), you’ll need:

• 2–2.5 kg ripe Feijoas (scooped pulp only)
• 1.2 kg Dextrose Brewing Sugar
• Juice of 2 lemons or 1 tsp citric acid
• 1 tsp yeast nutrient
• 1 Campden tablet (optional, for sterilisation)
• 1 tsp pectic enzyme (optional but improves clarity)
• Wine yeast (a white wine strain works best)
• Filtered/Fresh Water ( Unchlorinated)
  

Equipment Needed

To make Feijoa wine at home, you'll need some basic winemaking gear. Here’s what we recommend for a successful 5L batch:

• 5L Glass Demijohn: The ideal size for small-batch winemaking. Durable, reusable, and easy to clean.
• Airlock and Bung: Keeps oxygen out and lets CO₂ escape safely during fermentation.
• Long Stirring Spoon: A food-safe spoon helps you mix and stir your wine must without scratching your equipment.
• Sanitiser: A must-have. Clean equipment makes better wine and prevents spoilage.
• Measuring Jug and Funnel: Makes pouring and measuring ingredients much easier and less messy.

All of these items are available in our store—perfect for first-time brewers and experienced winemakers alike.

Step-by-Step Guide to Making Feijoa Wine

1. Prepare the Fruit: Scoop out the pulp from your Feijoas and mash lightly. Place the pulp in a clean fermenting bin.
2. Add the Sugar and Water: Pour over 2 litres of boiling water to dissolve the sugar and help release the flavours. Stir well.
3. Add Additional Ingredients: Once cooled to room temperature, add the lemon juice (or citric acid), yeast nutrient, and pectic enzyme. Crush and add a Campden tablet at this stage if you wish to sterilise the must. Let it sit for 12–24 hours.
4. Add the Yeast: Sprinkle your chosen wine yeast over the mix. Stir gently and cover the bin with a clean cloth or lid fitted with an airlock.
5. Primary Fermentation: Leave in a warm place for 5–7 days, stirring daily. You should see plenty of bubbling activity.
6. Strain and Transfer: Strain out the pulp and pour the liquid into a sterilised demijohn, topping up with filtered water if needed. Fit the airlock.
7. Secondary Fermentation: Leave to ferment in a cool, dark place for 4–6 weeks, or until bubbling slows dramatically.
8. Rack, Bottle and Age: Once fermentation is complete, syphon off the wine into clean bottles, leaving sediment behind. Cork and store in a cool, dark place for at least 3–6 months before drinking.

Tips for First-Time Wine Makers

• Always sterilise your equipment to avoid unwanted bacteria or wild yeasts.
• Patience is key—Feijoa wine improves with age.
• If your wine is too dry, you can back-sweeten it with a sugar syrup before bottling.

Why Feijoa Wine is a Kiwi Favourite

In NZ, we’re lucky to have a glut of Feijoas each autumn, and home wine making is a traditional way to reduce waste and enjoy your harvest long after the season ends. More Kiwis are turning to homemade Feijoa wine NZ style not just for sustainability, but also for the satisfaction of crafting a unique, local vintage with their own hands.

Whether you're new to wine making in NZ or a seasoned brewer looking to try something new, Feijoas are a fantastic fruit to work with—and your finished wine will surprise you with its complex and tropical charm.

Start Your Own Feijoa Wine Journey

With Feijoas in abundance, there’s no better time to give wine making a go. Whether you’re making a small 4.5L batch or scaling up, this is a great project to try at home. Who knows—you might just invent your new favourite tipple.

Other Things to Do with Feijoas

Feijoas aren’t just great for wine – they’re incredibly versatile in the kitchen too. If you still have fruit to spare after bottling your brew, try one of these:

• Feijoa Chutney: Sweet, tangy, and perfect with cheese or roast meats.
• Feijoa Crumble: A comforting autumn dessert that’s quick to make.
• Feijoa Smoothies: Blend with banana, yoghurt, and honey for a tropical breakfast treat.
• Feijoa Freezing: Scoop and freeze the pulp in ice cube trays to use later in baking or drinks.
• Feijoa Gin Infusion: Add sliced Feijoas to your gin bottle for a few days for a fruity twist.

Feijoa season doesn’t last long—make the most of it while you can!

Be sure to check out our Wine Making Collection for all the Equipment & Ingredients needed to make your very own Wine at home, and be sure to drop us a line if you need something or have question about how to get started.... we're here to help!