• 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 packet Lalvin AC or 71B-1122 (Narbonne) wine yeast

• Mix sugar into the water and put on stove to boil, stirring occasionally to dissolve.
• Meanwhile, thinly peel and coarsely chop fruit and place in nylon straining bag.
• Tie bag closed and put in primary.
• Crush fruit with hands.
• Add acid blend, tannin and yeast nutrients to primary and pour boiling water over fruit when all sugar is dissolved.
• Cover with clean cloth and set aside to cool.
• When room temperature, check specific gravity to ensure it is between 1.080-1.090 (correct if required) and then add pectic enzyme and stir.
• Recover primary and wait 12 hours.
• Add activated yeast and recover primary.
• Stir daily, lifting and dunking bag of fruit pulp several times (do NOT squeeze bag) before stirring.
• After 7 days, remove bag and drip drain without squeezing for about an hour.
• Return drained juices to primary and discard pulp.
• When specific gravity drops below 1.015, rack into secondary and fit airlock.
• Rack after 3 months, top up and refit airlock, and repeat after additional 3 months.
• Wine should be clear and completely dry.
• If wine is too dry for your taste, stabilize, sweeten to your liking, refit airlock and set aside.
• After 10 days, rack into bottles and set aside to age another 6 months.
• Serve lightly chilled.

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