Kiwi juice question

If you want to purify your kiwi juice, I'd add one full campden tablet per gallon of kiwi juice.

Good lord, that sounds like a lot of kiwis! :p

The idea behind campden tablets is that they're a pre-measured dose of SO2.

I'd crush, press, or whatevr it is you do to juice a kiwi, then add the campden tablet, and wait about 18 hours before putting the purified juice into your fermenting wine. You could give it a good stir to free up some of the SO2 before adding it to the wine as well.

I'm new at this, so you might want to wait for some feedback from the rest of the members first. I may have missed something.

Cheers, Will

As far as getting juice from the kiwis, Jack Keller suggests: Crush fruit with hands. Add acid blend, tannin and yeast nutrients to primary and pour boiling water over fruit when all sugar is dissolved.

If you do this in a separate bucket, bringing the sugar and acid levels up to the initial values of what is now in your primary, you will have extracted the juice, and pasteurized the (new) must, and therefore should be able to add it to your primary (when it cools down).

As discussed in several other threads, adding SO2 to a fermenting must is not a good idea. If you add campden tablets to the new wine, and then add it to your fermenting must, it may cause problems, even if you wait 24 hours.

However, you might just keep this as a separate ferment, and use it for topping up later.

To add to this, if you are going for a sweeter wine, you could always do like I've read about stuff like watermelon juice. Juice them and put the juice in plastic soda bottles. Put this in the fridge to settle. Rack it off the settled solids into another soda bottle. Freeze this and then put on the lid. Keeps for months.

Greg

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