Cuisine

Kiwi Wine

Before moving across the country, I left a gallon of kiwi wine fermenting back in New York. Now, after about 4 months it's about ready and very clear (without using tarpon bladder, bone meal or any other disgusting clarifiers and "finings,") and so I thought it would be good to document (as best I can from memory) what went into it.

  • 5 kiwis
  • 2 liters white grape juice (without preservatives)
  • 1/4 cup sugar or clover-honey
  • 1/2 a small handful of raisins (if using sugar instead of honey)
  • enough water to top off the gallon jug
    • Posted In
    Submitted by Jon Britton on 27 September 2007 - 6:01pm.

    Ginger Champagne Bottled and Revisited

    Ginger Champagne, a tart, sharp but subtle wine is something I started when I moved into a place larger than a shoebox. It started with the following recipe, but after almost a year of aging, I'm sampling the finished product and evaluating how it should change. I'll list changes after the recipe:

    Note, this might change if I realize I'm remembering this all wrong.

  • Champagne yeast (I used Lalvin EC-1118)
  • 11lbs sugar or equivalent agave nectar
  • 2 lbs ginger, grated with a peeler
  • 4 lemons, juice of
  • 3 tbl vanilla extract
  • 1/2 small ginseng root, cooked in initially but removed before fermentation
  • 5 Gallon glass carboy
  • Enough water to top off glass carboy
    • Posted In
    Submitted by Jon Britton on 22 September 2007 - 5:14pm.
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