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Monday, December 3, 2007

Kiwi Wine

I haven't tried this one, but I'm thinking I would probably turn it into a mead.


Ingredients

2 kg Kiwi Fruit
1.5 kg Sugar
1 tsp Citric Acid
1 gallon Water
0.5 tsp Tannin
Yeast
Yeast Nutrient


Peel and chop fruit and place in bucket with sugar. Add boiling water and mash fruit. Leave overnight. Add tannin, pectic enzyme, yeast and nutrient. Leave about a week, covered and stirring daily. Strain into demijohn up to shoulder level, and fit air lock. After fermentation is less vigorous, top up with water to neck. Rack off lees at monthly intervals.
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