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Prepare a 4-litre sterilized jug that you can close. Fill it with enough Feijoa skins packed and filled nearly to the top, leave enough space for a sterilized ramekin to push the skins down.
Add ¼ cup of sugar then fill with clean water up to the top. Place a ramekin on top to push then skins down, do not let any fruit skin exposed in the air, it should all be under water. Cover tightly then leave it in room temperature for 3 days.
Pour and strain liquid into another sterilized container that can handle pressure (i.e. recycled coke plastic bottle), add the remaining ¼ cup sugar and champagne yeast (if using).
Cover tightly, place in the refrigerator for three days or longer if you want more alcohol content then pop open and serve chilled.