Regulations covering Winemaking

How is it?

Having a look at having a go at winemaking using excess Feijoas.

At the moment we make a few litres for our own consumption.

What steps do we need to take to go commerical? Is it worth the extra cost?

See

http://www.foodsafety.govt.nz/industry/sectors/wine/making-wine.htm

Very small winemakers

Winemakers are exempt from the requirement to register a wine standards management plan if they meet two criteria:

1. they make less than 10,000 litres of wine each year, and
2. all their wine is sold in New Zealand.

If you would like to use this exemption provision, you must notify the NZFSA that you meet the exemption criteria by using form WA3. There is no charge for this notification. All winemakers who have submitted form WA3 to the NZFSA are listed on the exempt small winemakers list.

Cheers