Tonight I started five gallons of kiwi fruit wine, adapted from this recipe.

15 lbs fresh green kiwi fruit
13.25 lbs granulated sugar
5 gal water
5 tsp acid blend
2,5 tsp pectic enzyme
1-1/4 tsp tannin
5 tsp yeast nutrient
2.5. tsp Fermaid
1 pkt Lalvin EC-1118 wine yeast

Deborah and I peeled the fruit two nights ago while watching Buffy the Vampire Slayer.

I put the water on the stove to boil (to remove the chlorine), and while waiting, chopped the fruit in a Cuisinart and put it in a nylon straining bag. We’ve been slimed!

Chopped kiwi fruit in the primary fermenter

I dissolved the sugar in the boiling water, let it cool a bit, and poured it over the kiwi fruit. (I actually had to boil the water in two stages, since the largest pot I have only holds 2.5 gallons.) Then I added all of the other ingredients except the pectic enzyme and the yeast, and covered the fermenter. I’ll leave it to sit overnight.