Recipe from http://www.thbs.intas.net/wine_recipes.htm#KIWI
Ingredients
Kiwifruit 2 kg
Sugar 1 kg
Malic Acid ½ tsp
Tartaric Acid ½ tsp
Pectic Enzyme 1 tsp
Yeast Nutrient 1 tsp
EC1118 Yeast
Campden Tablets
Water to produce
MethodPlace the juice of the kiwi fruit in a plastic bucket. Mix with 3L of boiling water. Add 1 crushed campden tablet and the sugar then stir until dissolved. When cool (20 - 28 deg C) add the pectic enzyme, acids, yeast nutrient and the yeast. Cover and allow to ferment for 5 days stirring regularly. After 5 days strain the juice into a 5L bottle and discard the pulp, add the remaining water, fit an airlock and ferment to 990 on the hydrometer. When the wine falls clear, rack 3 times at intervals of about two weeks, adding 1 crushed campden tablet at each racking. Stabilise at the final racking stage with potassium sorbate, sweeten to taste then bottle. Allow to mature for at least 3 months, 6-12 months will produce a much better result.
My steps and readings
Kiwifruit from Newtown vege market at $0.98/kilo.
Begun fermenting on the 24 July 2011 for 6 days at constant temperature of 24 deg C
Transferred into carboy 30 July 2011
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