Before the feijoa can be jugged, the blueberry must be bottled.
It was crystal clear, with almost no lees at the bottom of the jug. And what color. I stole a sip as I siphoned and it's already good. I'll let it age for about a year, opening half bottles at six-month intervals to check on its progress.
The feijoa is now bubbling away in secondary fermentation. It's cloudy today, but as the yeast and fruit settle, I expect it to turn a clear, pale yellow. I kind of made up the recipe for this one; if it's tasty, I'll post it.
(This should have been the opening photo: feijoa solids being strained from the must. But it looks so much like vomit, I couldn't bear to lead with it. If you've read this far, you can probably handle a little vomit.)