Kiwi Wine

started 12/9/2000
bottled 11/18/2001

Alcohol 13.9%
Initial SG 1.102
Final SG 0.991
pH 3.37 TA ~0.95

Tasting Notes

11/18/2001 Color is pale gold. Nose is definitiely kiwi fruit. The flavor is dry, quite intense and tart. There is plenty of kiwi flavor and it is a delightful white wine. The acid may be balanced with some sweetness

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Ingredients

25 kiwis – about 3.5 pounds pulp
15 oz golden raisins
2 lb sugar
1/2 campden
1 yeast nutrient tablet
pectic enzyme
water
Premier cuvee yeast

12/9/2000 Kiwis were peeled and ground in the food processor. Raisins were chopped. About 3/4 gallon water with 2 lb of sugar dissolved in it was added. Yeast nutrient, 1/2 campden tablet, and pectic enzyme was added. Yeast starter was prepared.

12/10/2000 SG measured 1.118 so water was added to 1.102. TA measured about 0.6. Yeast was pitched.

12/24/2000 Cap has fallen. SG measures 0.992. Strained into imperial gallon bottle (fit just perfectly) and fitted with an airlock. Tastes nice and delicate. Yellow in color. Should mellow out the young harshness nicely. Will be a great dry wine.

1/21/2001 Racked to a new gallon bottle with 0.3 g sulfite and a 1L plastic bottle. SG 0.992 pH 3.39 TA 0.85-0.95 Taste is full bodied and dry. Somewhat tart but pleasant.

3/17/2001 Racked. SG 0.992, pH 3.37, TA ~0.95. Taste is terrific but quite tart. Too much acid.

11/18/2001 Filtered through #2 pads. 0.5 g sulfite added. SG 0.991. Bottled into 9 12 oz beer bottles.