Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

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Old 04-08-2004, 11:12 AM
Steve Thompson
 
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Default Kiwi...

I plan on making a Kiwi/Peach wine. Do the Kiwi's need to be peeled first?
I'm thinking of cutting them in 1/2 and freezing before use, peeling takes
more time. Is it worth the effort?

Steve



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Old 04-08-2004, 11:40 AM
Stephen SG
 
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Default Kiwi...

Yes chopped and pealed

Stephen SG


"Steve Thompson" wrote in message
...
| I plan on making a Kiwi/Peach wine. Do the Kiwi's need to be peeled first?
| I'm thinking of cutting them in 1/2 and freezing before use, peeling takes
| more time. Is it worth the effort?
|
| Steve
|
|


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Old 04-08-2004, 11:40 AM
Stephen SG
 
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Default Kiwi...

Yes chopped and pealed

Stephen SG


"Steve Thompson" wrote in message
...
| I plan on making a Kiwi/Peach wine. Do the Kiwi's need to be peeled first?
| I'm thinking of cutting them in 1/2 and freezing before use, peeling takes
| more time. Is it worth the effort?
|
| Steve
|
|


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Old 04-08-2004, 06:27 PM
Julie
 
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Default Kiwi...

If you don't like peeling them, you can also cut them in half and
scoop out the inside with a spoon...

"Steve Thompson" wrote in message ...
I plan on making a Kiwi/Peach wine. Do the Kiwi's need to be peeled first?
I'm thinking of cutting them in 1/2 and freezing before use, peeling takes
more time. Is it worth the effort?

Steve

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Old 04-08-2004, 06:27 PM
Julie
 
Posts: n/a
Default Kiwi...

If you don't like peeling them, you can also cut them in half and
scoop out the inside with a spoon...

"Steve Thompson" wrote in message ...
I plan on making a Kiwi/Peach wine. Do the Kiwi's need to be peeled first?
I'm thinking of cutting them in 1/2 and freezing before use, peeling takes
more time. Is it worth the effort?

Steve



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Old 04-08-2004, 08:57 PM
 
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Default Kiwi...

Yes chopped and pealed

I have made kiwi a couple of times, and never peeled them - what a
pain! Just halve or quarter them and ferment the fruit, then press out
when complete. It makes a very nice, refreshing, crisp white wine. I
prefer it off-dry.
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Old 04-08-2004, 08:57 PM
 
Posts: n/a
Default Kiwi...

Yes chopped and pealed

I have made kiwi a couple of times, and never peeled them - what a
pain! Just halve or quarter them and ferment the fruit, then press out
when complete. It makes a very nice, refreshing, crisp white wine. I
prefer it off-dry.
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Old 08-08-2004, 05:40 AM
Jack Keller
 
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Default Kiwi...

If you don't like peeling them, you can also cut them in half and
scoop out the inside with a spoon...


If you do this (or peel them), add grape tannin to your must. The
peelings are where the tannin is, but it can be too much for a white
wine. Personally, I peel them and add tannin, 1/8 teaspoon per
gallon.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/
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Old 09-08-2004, 07:37 PM
Tom
 
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Default Kiwi...

Jack,

Would this hold true for "hardy kiwi"? Skin is much more like a grape and
not furry at all. They grow well here in the Pacific NW. I have 3 plants
now, when mature they should provide about 100lbs of fruit per plant. My
thought would be to treat like white grapes.

Tom G
"Jack Keller" wrote in message
m...
If you don't like peeling them, you can also cut them in half and
scoop out the inside with a spoon...


If you do this (or peel them), add grape tannin to your must. The
peelings are where the tannin is, but it can be too much for a white
wine. Personally, I peel them and add tannin, 1/8 teaspoon per
gallon.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/



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Old 09-08-2004, 07:37 PM
Tom
 
Posts: n/a
Default Kiwi...

Jack,

Would this hold true for "hardy kiwi"? Skin is much more like a grape and
not furry at all. They grow well here in the Pacific NW. I have 3 plants
now, when mature they should provide about 100lbs of fruit per plant. My
thought would be to treat like white grapes.

Tom G
"Jack Keller" wrote in message
m...
If you don't like peeling them, you can also cut them in half and
scoop out the inside with a spoon...


If you do this (or peel them), add grape tannin to your must. The
peelings are where the tannin is, but it can be too much for a white
wine. Personally, I peel them and add tannin, 1/8 teaspoon per
gallon.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/





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Old 10-08-2004, 06:42 PM
Jack Keller
 
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Default Kiwi...

I've eaten them (skin and all), but not made wine with them yet.
You'll have to try it and see, but my guess would be you could just
chop them up whole.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/
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Old 10-08-2004, 06:42 PM
Jack Keller
 
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Default

I've eaten them (skin and all), but not made wine with them yet.
You'll have to try it and see, but my guess would be you could just
chop them up whole.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/


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