How to make wine – Kiwi fruit wine (part 2) by TheInfoCo.com
Wine making recipes from The Information Company. Visit our web site (www.TheInfoCo.com) to have all your wine making questions answered. Here we show you ho…
7 Responses to How to make wine – Kiwi fruit wine (part 2) by TheInfoCo.com
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Thanks for sharing a very straight to the point demonstration of whole fruit winemaking.
MiWilderness
October 10, 2013 at 9:45 pm
Hello ‘SuperCheekyKiwi’.
In most of our recipes and videos, we are pretty accurate with the volume of wine that we will end up with. We state to top up with water to the neck of the demijohn to reduce the amount of air between the top of the liquid and the cork.
If you have a similar wine that you can use, then this is ideal. As you state, adding water will dilute the wine. You need to be careful that the wine that you are using to top up with does not have any bacterial content though.
TheInfoCo
October 10, 2013 at 10:01 pm
topping up with water? could that make it a little.. umm watery. Thats what ive found in the past. i tend to top up with a similar wine.
supercheekykiwi
October 10, 2013 at 10:59 pm
Thank you for your comments. Should you have any questions regarding your wine making, we are here to help. Please look at our web site for information.
TheInfoCo
October 10, 2013 at 11:36 pm
Prior to racking the wine, a crushed campden tablet should have been added which would stop the fermentation process. The wine will start to clear from this point. Once clear, the wine can be drunk but will improve if left to mature for a minimum of 6 months.
If you drink the wine whilst it is still cloudy, it still contains the same amount of alcohol as it will 6 months later, but the taste will be totally different and possibly not pleasant.
TheInfoCo
October 11, 2013 at 12:33 am
By the way, I LOVED your videos, they made all the difference from most videos, and it was just a blessing to see your vids 😀 lol. Thank you for posting them, and I look forward to your response. By the way, I liked both videos on here. 😀
Brian
brian hughes
October 11, 2013 at 1:10 am
What would happen if I were to drink the wine, after transferring to the other bottle, from the bottle with sediment at the bottom? Would I still get (I don’t want to say drunk, because I don’t like getting drunk, I like to feel good and relaxed) the same relax feeling? When leaving it sit for up to 6-7 months, does it still ferment?
brian hughes
October 11, 2013 at 1:13 am