Kiwi is a good tasty fruit that is rich in anti-oxidants. The best part is that it is much softer and easier to juice than apple. It has a nice balance of aromas (not too much as pineapple nor too little as watermelon). The fruit is tart (or acidic) but nature, which means that it is less prone to mold or spoilage during fermentation.
Hence it can make a great cider or white wine alcohol from it. Here is the recipe that I follow.
Kiwi Wine (white sweet sparkling cider alcohol)
- fermenter with airlock
- Brew Bag or mesh cloth bag to filter and juice
- 4 kg Kiwi Fruit Average kiwi fruit weighs about 75gm. So about 5.5 Kiwi fruit per liter of wine.
- 2.5 kg Sugar
- 1 gm Campden
- 4 gm Pectin Enzyme (pectinase)
- 5 gm Yeast nutrients
- 5 gm Cider or Sparkling Wine Yeast
- Always use overripe fruits which are naturally ripened (preferably on the tree). This way the fruit has the highest concentration of aromas, natural sugars and flavors. Over ripe fruits are soft which makes crushing/juicing them easier too. However be careful that they don't get spoiled or start gathering mold. Another trick can be to freeze the fruit. This way you can plan your wine making at your convinience. Also frozen & thawed fruits are much easier to juice and freezing bursts the cells releasing essential oils, flavors and improves juice yields.
- If the fruit has started to spoil, then it is advisable to boil it. Else once can use the fruit with skin (only if organic & pesticide free) and juice it.
- Coarsely chop the kiwi fruit with skin. Idea is that the yeast should have maximum surface areas to work with. If you have frozen the fruit, then give it 4-6 hours to thaw before chopping.
- Put the chopped fruit in the brew bag and add pectin and campden powder. Leave it covered overnight.
- Warm the water a bit so that the sugar dissolves (boiling not necessary)
- Add fruit, yeast nutrient and wine yeast. It is advisable to keep the fruit inside the brew bag and weigh it down using some glassmarbles or inert weights. This way the pulp stays segregated and it is easy to filter.
- Pour the mixture in the fermenter. If your batch is less than 5 liters then put in an airlock. Otherwise cover it with with a cloth and wait for 70% of the fermentation to be over.
- Take the fruit bag out. Squeeze the juice from it.
- Use the siphon to transfer the wine from primary to secondary. Be careful to not expose it to too much oxygen in the process.
- Place the airlock. If you are using bentonite, isinglass or any fining agent, this might be the best time to add these
- By now fermentation should be finished. If you take the gravity reading (using hydrometer), it should read 1.00 (indicating 13% alcohol is made)
- (optional) Use a hop socks for Infusing spices, herbs and flavors. About 1gm per liter of spices usually gives a good flavors without overpowering the wine.
- If your wine is not clear enough, then put it in refrigrator to cold crash. It will clear the haze and make a decent clear white wine.