Kiwi Wine
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, adding 1 crushed campden tablet after first racking. Leave for about 6 months, adding 1/4 teaspoon potassium Sorbate and 1 campden tablet about a week before bottling.
