Eric,
next time, don't boil; the water. Unnecessary dribble from the dark ages.
Joanne

"Eric Deaver" > wrote in message
...
> I am pleased to report that my first batch of kiwi wine is doing great
> so far. Just moved from primary to carbouy. Looks like most of the
> big fermentation is already done. Tasted it and it has a really nice
> taste - chardonnay-like with a little residual sugar.
>
> I kind of adapted Jack's recipe in that I supplimented apples for some
> kiwi fruit and then added 1/2 straight kiwi juice (from cooking and
> straining end of season kiwis) with 1/2 boiled water when I took out
> the must.
>
> The result really has a lot of body to it (don't know what it will be
> like 6 months from now).
>
> Is still very cloudy. I hope that time and racking will solve that.
>
> Still need to make up about 2 inches on my 5 gallon carbouy. Or do I?
> Is it crucial to make up a two inch space below the neck to avoid
> oxydation? I suppose I will use water for this but I may cook up a
> bunch of apples I have - strain the juice and add them as well.
>
> Anyway, if it wasn't so cloudy, I could drink this stuff right now.
> Taste great to me.
>
> Any comments or suggestions?
>
> Thanks,
>
> Eric