From Jack Kellers website:
KIWI FRUIT
Kiwi fruit form on the vines of Actinida chinensis. The fuzzy fruit come in two varieties. The common KiwiGreen is an acidic fruit while the KiwiGold is a much sweeter and less acidic variety. The latter tastes like a cross between a banana and a mellon. Each makes an excellent white table wine. A recipe for each is found below. each recipe is for one U.S. gallon.
Kiwi Fruit Wine (1)
Kiwi Fruit Wine (2)
KIWI FRUIT
Kiwi fruit form on the vines of Actinida chinensis. The fuzzy fruit come in two varieties. The common KiwiGreen is an acidic fruit while the KiwiGold is a much sweeter and less acidic variety. The latter tastes like a cross between a banana and a mellon. Each makes an excellent white table wine. A recipe for each is found below. each recipe is for one U.S. gallon.
Kiwi Fruit Wine (1)
- 3-4 lbs fresh green kiwi fruit
- 2-1/4 lbs finely granulated sugar
- 7-1/2 pts water
- 1 tsp acid blend
- 1/2 tsp pectic enzyme
- 1/8 tsp tannin
- 1 tsp yeast nutrient
- 1 pkt Lalvin AC or 71B-1122 (Narbonne) wine yeast
Kiwi Fruit Wine (2)
- 3-4 lbs fresh golden kiwi fruit
- 2 lbs finely granulated sugar
- 7-1/2 pts water
- 1-1/2 tsp acid blend
- 1/2 tsp pectic enzyme
- 1/8 tsp tannin
- 1 tsp yeast nutrient
- 1 pkt Lalvin D-47 (Côtes-du-Rhône) or any Champagne wine yeast