The whole process of brewing kiwi fruit wine is as follows:
Materials: kiwi fruit, white sugar.
Tools: basins, bottles.
1. Clean the kiwi fruit, put it outside to dry the moisture on the surface, then remove the peel and cut it into several pieces. If you don’t mind the trouble, you can just cut it into several pieces without peeling it. , the peeling is relatively clean, the wine brewed is clear and lighter in color, and the wine brewed with the skin is slightly darker.
2. For every 10 kilograms of kiwi fruit, add 3 kilograms of white sugar, then stir briefly, prepare a clean container, and pour all the stirred kiwi fruit into it, but do not fill it full, up to 2/3 , then cover the lid, no need for koji, and no need to pour wine, just let the kiwi fruit ferment naturally inside.
3. Every 2-3 days, unscrew the lid and stir it with clean utensils. The purpose is to allow the kiwi pulp to ferment evenly. This process will take about 8-10 days. Wait until it is stirred. When you find that there are no lumps of kiwi pulp, all of them have "melted away", and there are not a lot of bubbles, it means it's almost done.
4. Prepare a clean filter and filter all the kiwi fruit wine inside. It is best to filter it twice, so that the wine will be clearer. The filtered kiwi fruit skin residue can be thrown away directly. It has no nutrition at all. The filtered "wine" is light yellow in color, heavy in sourness and light in sweetness, and the wine taste is not enough.
5. Pour the filtered kiwi wine liquid into the previous container, add 1 pound of rock sugar, then cover the lid and place it in a cool and dark place to continue fermentation. Unscrew it once every 10 days or so. Let it run out of air and let it sit for about a month. Then pour out the upper layer of sake liquid and put it into a clean glass bottle for storage.