I'm thinking I would like to make a batch of sour cider - its feijoa season right now, and I dont mind the idea of throwing a few kilos into the fermenter and letting em stew for a while...
Aiming to pull ~7 gallons
So my thoughts were to put about 10kg (before freezing & scooping) of feijoa in with 6L of apple juice and 1 tbsp of pectin - leave for a week or 2, throw in a couple of kilo's granny smith apples, a couple kg of pears, leave for another 5-7 days, add 1.5 kg sugar (everything bar supermarkets are closed so will probably use white sugar), top up to the 28L mark with water, add 2 tbl of wine yeast nutrient and pitch yeast (CL23)...
Any ideas or pointers on things I might have missed?
Aiming to pull ~7 gallons
So my thoughts were to put about 10kg (before freezing & scooping) of feijoa in with 6L of apple juice and 1 tbsp of pectin - leave for a week or 2, throw in a couple of kilo's granny smith apples, a couple kg of pears, leave for another 5-7 days, add 1.5 kg sugar (everything bar supermarkets are closed so will probably use white sugar), top up to the 28L mark with water, add 2 tbl of wine yeast nutrient and pitch yeast (CL23)...
Any ideas or pointers on things I might have missed?