What Is Kiwi Wine Wine Recipe

What Is Kiwi Wine? Kiwi Wine Recipe

To begin with, what is kiwi wine?

Kiwi wine is brewed from locally grown kiwi fruit. The kiwi fruit is a wonderful small fruit, similar to the popular New Zealand/California kiwi fruit, but smaller and without hair on the skin.

In the Northern Hemisphere, they can endure the winter because they are hardy plants. They are entirely organic because they don’t require any chemicals to aid in pest or disease resistance.

For more information, continue reading.

Kiwi Wine Beneits

One of the most well-liked fruits is the kiwi, which has a balanced flavor that combines sweetness and sourness. The fruit also contains a variety of nutrients, including vitamin C, calcium, potassium, folate, and a substantial amount of fiber. A kiwi a day will provide the recommended daily allowance of vitamin C since it contains twice as much vitamin C as an orange. Additionally, it prevents constipation and aids in weight loss thanks to its natural digestive processes. Additionally, it strengthens the immune system and benefits the skin.

Now that wine is available, the advantages of the kiwi can be appreciated.

What Is Kiwi Wine? Kiwi Wine Recipe
What Is Kiwi Wine? Kiwi Wine Recipe

Kiwi Wine Recipe

What You’ll Need

  • Large Stock Pot
  • Small Fermenting Bucket
  • Demijohn
  • Syphon
  • Fine Straining Bag
  • Potato Masher
  • Airlock & Bung

Kiwi Wine Ingredients

  • 1.5kg Kiwi Fruit
  • 4 litres Water
  • 1kg White sugar
  • 1/8 tsp Wine Tannin
  • 1tsp Mixed Acid
  • 1/2 tsp Pectic Enzyme
  • 1 tsp Yeast Nutrient
  • 1 Campden Tablet
  • 1 Sachet White Wine Yeast (Lalvin D47 is a good choice)

Kiwi Wine Instructions

In a large heavy-bottomed pan add the sugar with half of the water. Simmer while heating, stirring to dissolve.

Whilst the sugar solution is heating, prepare the kiwi fruit. Kiwi fruit should be peeled, cut into chunks, and put in the straining bag tucked into the sanitized fermenting vessel. Using the potato masher, roughly mash the fruit to break it up.

Once mashed make sure the bag is secured around the top of the fermenter and then add the boiling sugar solution. Before adding the remaining water, which will lower the temperature, let it sit for a short while.

Add the mixed acid, tannin and yeast nutrient, mix well with a sanitised spoon and then cover and allow to cool completely.

Once cool add the Campden tablet and then cover with the lid and airlock and allow to sit for at least 12 hours. Add the pectic enzyme after 12 hours and let it sit for an additional 12 hours. Here, take a hydrometer reading to determine the wine’s starting gravity.

After 24 hours add the yeast by sprinkling it onto the surface of the must without stirring, cover the fermenter with the lid and airlock and allow fermentation to start in around 24 – 72 hours.

Stir the kiwi wine daily with a sanitised spoon to prevent the fruit from drying on the surface while fermentation is in progress. Seven days later, remove the bag and let the contents drain naturally without squeezing it. The kiwi can now be thrown away.

After the wine has finished fermenting and begun to settle for two to three days, rack it into a demijohn or carboy. The wine should be allowed to finish fermenting and conditioning in the demijohn after being fitted with a bung and airlock. Rack the wine into a clean demijohn or carboy as the wine clears and sediment accumulates, then wait for the wine to completely clear.

The kiwi wine will benefit from ageing in the demijohn for a few months before being bottled. You can start bottling the wine after three to four months of letting it sit and when it is completely clear.

Once bottled set aside for as long as you can bear before trying, it is good to leave a least a few months before enjoying the wine and by that time you will notice great improvements in terms of flavour and body. See more about What Is A Wine Cooler?

What Is Kiwi Wine Kiwi Wine Recipe
What Is Kiwi Wine? Kiwi Wine Recipe

Be Creative With Kiwi Wine

The kiwi fruit pairs well with a variety of other fruits and flavors. Making a truly distinctive wine requires some combination testing.

Kiwi and strawberries work really well together and the combination seems to boost the strawberry flavour as well as bringing a fruity quality.

When most other fruits are out of season, try combining kiwi with some stronger flavors like ginger or tropical fruit like pineapple, which produces a fantastically flavorful wine.

The addition of kiwi can add some crispness and acidity to floral wines, which otherwise might be too delicate and lack bite.

Try replacing some of the kiwis in the kiwi wine recipe below with other fruit or by adding other flavors to make something truly original.

The End

To preserve the fresh, distinctive, and somewhat tropical character of this exceptional fruit, we process the whole fruit raw and ferment it at low temperatures. The wine has a dry finish and is comparable to a Riesling. Excellent on its own or with salads, fresh fruit, and other light summer fares like gazpacho.

Best wishes.

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