Recipe file created January 12, 2004.
Kiwi is an unusual fruit, so it is difficult to find a recipe to make wine from it. The flavour blends well with other fruit, so experiment with different combinations. I have listed two below.
The skins of the kiwi fruit are edible. If you leave the skins on, reduce raisins to 1 cup.
Put all ingredients except the yeast in the primary fermentor. Make up to 1 gallon with cold water. Let sit overnight.
The next day add yeast. Leave for 5 days, stirring daily until frothing stops.
On the fifth day, siphon into secondary fermentor before stirring, being careful not to disturb the sediment on the bottom. If necessary, add water to minimize air space. Attach airlock.
Siphon the wine off the sediment after three weeks. Return wine to fermentor.
For a dry wine, Rack every three months for a year.
For a sweet wine, add 1/2 cup sugar dissolved in 1 cup wine at each racking until fermentation does not start again when sugar is added.
Continue racking wine every two to three months until it is clear. Bottle.
1. Add 1 cup strawberries
2. Add 1 cup raspberries.
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