We modified it a bit - putting in about 4.5KG of sugar brings it up to about 1080-1090
we tried fejoa's in the skins once (makes a bitter aftertaste - no good!)
We usually leave it down a bit longer (up to a year) but we seem to have some pretty consistent results over the last couple of years...
i have tried using the link http://winemaking.jackkeller.net/reques31.asp previous years to quite good result but this year my feijoa's came pre juiced and this recipe uses feijoa pulp are there any changes that might be useful? or can i use same process?