Making homemade wine has become an enjoyable hobby for many people. Creating flavours that are hard to find at grocery and liquor stores is a good reason to experiment with unusual fruits, such as kiwi. Kiwi wine is a slightly tangy-tasting wine and can be used alone or with strawberries or raspberries.
Select enough fresh kiwi to be left with three pints of the fruit when it is chopped. Wash the kiwi in cold water. Leave the skin on the kiwi and chop into small pieces.
Place the kiwi along with 0.227kg. raisins in a winemaking, fermenting container and set aside. Bring 1 gallon of water to a boil in a pan on the stove. Let the water cool and add it along with the juice of two oranges, 5 1/2 cups granulated sugar, 1 tsp pectic enzyme, 1 tsp yeast nutrient and 1 camp-den tablet to the fermenting container. Mix the ingredients until the sugar is completely dissolved and the ingredients are well-combined. Let the mixture sit for 12 hours.
Add one package of wine yeast to the fermenting container and stir twice daily for five days. Strain the wine into another fermenter and attach the airlock. Strain the wine off of the sediment after three weeks and return to the fermenter. Continue this process for up to one year.
Rack the wine every three months for one year to create a dry wine. For a sweet wine, dissolve 1/2 cup granulated sugar in 1 cup water. Add the sugar water to the wine every three months until it no longer starts the fermentation process when added. Bottle the wine when it becomes clear.
For additional flavours, add 1 cup of strawberries or raspberries to the mixture.