This is one of those recipes you must do just so you can say you did it. I’ve personally done this recipe before and the only reason I did it was to see the reaction of my friends. It did turn out pretty well though. So give a go for this kiwi melomel.
3 lbs Kiwifruit peeled and coursley cut
1 cup sugar
2.5 lbs Honey
1 teaspoon acid blend
1 pectic enzyme
1 Montrachet
1 teaspoon yeast nutrient
1.5 orange juice
1/4 tannin
Directions
- In a charge pot, boil kiwi and honey in 2 quarts of water for 1 min.
- Cool down to room temp and put into 2 gallon bucket.
- Add acid blend, pectic enzyme, tannin and enough water to make 2 gallon.
- Stir very well
- Add yeast and yeast nutrient
- Cover and put an air lock on top.
- Rack after strong fermentation is complete
- Let it sit until the wine is clear, and then cork
- Don’t drink for 6 months
Related Post:
Jay's Brewing Blog 
September 23, 2012 at 10:01 pm
I would love to try this out, but I have a couple questions that I don’t see in the instructions.
What is the unit of measure on the orange juice and the tannin? I assume cups for the OJ and teaspoons for the tannin.
At what point did you add the 1 cup of sugar?
September 25, 2012 at 11:56 am
Sorry about that, it’s 1.5 cups orange juice at room temp and 1/4 tsp of tannin. Again sorry about that.
Add the sugar in with the kiwi in the beginning.
September 25, 2012 at 1:56 pm
Thanks! I rack my current brews in about a month and will have free carboys so I can start this soon. We’ll let you know how it goes! Thanks again.