Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth,
PL4 6PE - http://www.hopshopuk.com
KIWI FRUIT medium
1 kg Kiwi fruit
250g White grape juice concentrate
1 kg Sugar
2 teaspoon Pectolase
1 teaspoon Tartaric Acid
1 teaspoon Bentonite
Gervin No 5 yeast
2g Minavit Nutrient
Campden tablet
1 teaspoon wine stabiliser
Finings
Water to 1 gallon
- Boil the sugar for a few minutes in 1 pint of water, and allow to cool.
Rinse the kiwi fruit in 2 pints of cold water with 2 crushed campden tablets
dissolved in it.
- Drain and crush the kiwi fruit. Leave the skins in the must as this will
provide the necessary tannin.
- Add the cooled sugar syrup and 4 pints of cold water, and then stir in
the rest of the ingredients.
- Cover loosely with the lid and ferment for 5 or 6 days stirring occasionally.
- Strain without pressure into a demijohn fitted with an airlock and continue
to ferment, topping up with water to one gallon when the frothing dies down.
- When fermentation stops and the specific gravity reaches 1.000 or less
syphon the wine off the sediment into another sterilised demijohn and add
approximately 2oz of sugar, 1 crushed campden tablet and 1 teaspoon of wine
stabiliser.
- After 2 weeks rack again, adding 1 more campden tablet and the finings.
When the wine is crystal clear it can racked off again before being syphoned
into bottles and corked.
Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth,
PL4 6PE - http://www.hopshopuk.com