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Kiwi Wine

First time

In season January to December · makes 4.5 L · target OG 1.085

A year-round supermarket fruit; another turn at the pectic-enzyme lesson.

You will need

  • Kiwi fruit, peeled1.4 kg
  • Sugar1.0 kg
  • Pectic enzymeper dose
  • Wine yeast + nutrient1 sachet
  • Waterto 4.5 L

Method

  1. 1

    Sanitise. Peel and mash the kiwis (the skin is fibrous and hairy — leave it out).

  2. 2

    Crush under 2.5 L cooled boiled water; add pectic enzyme when cool.

  3. 3

    Add the sugar dissolved warm; top to 4.5 L (reading ~1.085); pitch the yeast and nutrient.

  4. 4

    Ferment on the pulp two days, strain, and finish under the airlock.

  5. 5

    Rack when clear.

  6. 6

    A pale green-gold, gooseberry-like white; drink young and fresh.

What this one teaches you

  • · Using pectic enzyme

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An original MakeWine recipe.