Kiwifruit Wine (m)

 

(better slightly sweet)

 

1kg Kiwifruit (ripe, soft, but not mushy)

1tsp Peptic Enzyme

1/2 to 1tsp tannin

1tsp nutrient

1/2 tsp tartaric acid

Approx 1kg sugar

1/2 tsp potassium sorbate

3 campden tablets (or substitute k-meta as appropriate)

Water to 4.5 litres

Yeast K1-1116 or 71B-1122 (the original recipe recommended EC-1118, but I'm just not a fan of this for fruit wines).

 

Remove skins, crush kiwifruit and add to 10 litre bucket.

Add enough water to cover, add campden tablet (or meta) and peptic enzyme Take an sg reading...

12 hours later, add remaining ingredients except sugar, and fit lid loosely to bucket. Ferment on pulp for 4-7 days.

Take an sg reading...

Strain fruit, transfer must to demijohn, adding the sugar and balance of water.

Take an sg reading...

When fermentation slows and wine is starting to clear, rack into clean and sterilised ferment.

Add another campden tablet (meta). If necessary, top up with cooled boiled water.

Take an sg reading....

When all activity has stopped, and finings (if you want to) and a campden tablet.

The following day, add 1/2 tsp potassium sorbate.

Rack again when clear. Top up if necessary.

Sweeten to taste.

Wine is now ready to bottle, however, bulk aging for six months is recommended.