Killer Kiwi

13 Feb

2kg kiwis
1 1/2kg castor sugar
water to 1 gallon
1 cup strong tea (no milk or sugar)
wine yeast

First take and peel the kiwis – I found that a potato peeler worked well for this, after top and tailing them with a knife. Slice thinly and place in the water for 24 hours, along with the sugar and cover with a damp towel.

After 24 hours add the other ingredients and move everything into a fermentation bucket for about a week. After the week is up, strain the liquid into a demijohn and leave to ferment as normal, racking on a semi-regular basis.

I’ve never tasted kiwi wine before, and won’t be for some time to come as it apparently needs a long time to Killer Kiwi labelferment, and needs to be stored for at least a few months before becoming pleasant to the palate. However kiwis were on special offer and curiousity got the better of me.

The peeling is tedious and sticky, but not as difficult as peeling lychees or chestnuts, and only took about 20 minutes. Due to time contraints the fruit was then dumped whole into the water to try and prevent it oxidising while we slept, or while I’m at work today. I’ll be finishing up the preparation when I get home tonight and hopefully have an update to this post later.

Update: Slight delay to the preparation, but the slicing is now done and sugar is currently dissolving. It’ll be soaking overnight, and going into demijohns tomorrow. No oxidation at all on the fruit, so keeping it soaking worked, and hopefully it’ll all be good to go into the brew tomorrow.


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