Today I racked the kiwi fruit wine from the primary fermenter into a six-gallon and a one-gallon carboy–apparently there’s a lot of water in kiwi fruit, since I only started with five gallons of water. I had to top the smaller carboy up with about a pint of distilled water. The specific gravity is about [...]
This morning I added the pectic enzyme to the primary fermenter, and the left it covered for the rest of the day. In the evening I moved the fermenter out to the garage, into the fermentation chamber, and added the wine yeast. At this point the chemistry of the must was as follows:
Specific Gravity = [...]
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 [...]
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