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Me and my cousin

4065 meter Peak. You can see the tip of Mt. Everest.

Fresh honey from my place. You can see the wild honey as well

My place

He sent the link where there is how to make yeast starter (thats where I got it from). I will add it in my notes. Thanks!

Ok got it. I will look throught the whitepapers tomorrow and if any questions will write it here again. I took some notes today in my free time.

It’s been 2 days, busy in harvesting millet. Will take 2 more days to complete all of these.

Yes, local people use this plastic container for making home made alcohol for fermentation. I will add this (probably 50 litres is available in the market) also in my buying list. I am going to use my hands to press the kiwi (after kiwi is ripened, it will be easy to press and get the juice...

Wow lots of informations. Thanks alot Will have to look through it. Do you think this will work for fermentation? The glass one might be too expensive or may be not available in the market. Other queries might come in future but let me check the link first.

J

Lastly, I hope I have collected all the useful items. The items I have available right now are: - Kiwi - pH meter -2 (just incase one is not working) - hydrometer (brix reading 0-10 and 10-20) - 2 - temperature reading meter - cylinder for checking reading in sample wine - small beakers for pH...

I will be using 20 litres plastic vessel which has fitted lid on it. May be I will have to make a hole on the lid to fit the airlock for further fermentation process.

And what about the wine yeast? How much white wine yeast?

Is this leave that you used? Tea leaves and tea flower (it turned black after sun drying)

Today I stored the kiwi in grass to make it ripe for wine making. After that Me and my grandmother harvested millet, didnt finish much but tomorrow will finish it may be. And this photo is taken during break while working on millet field.

Honey from my home

According to Jack Keller receipe: I calculated for sugar and water For 34lbs kiwi - 11 lb sugar - 9.96 lt water (What temperature, brix, pH level it should be in the begining) I need to know how much tsp or gram I need to add for 34 lbs kiwi: - citric acid - pectic enzyme - wine tannin - yeast...

1st Step: Added 15 kg (34 lbs) kiwi in a jute bag (Jute material is a natural vegetable fibre which is made from the outer stem and skin of a jute plant.) And as per my grandmother, covering with grass is best process for ripening the whole fruits. So used the old method.

Thanks for the idea but we donot have paper bag available near my place. I usually make kiwi ripe by wrapping up in the blanket (that’s what old local people around here does)

Thanks someone already shared this attachment already to me This is the file I found through online. Yes citric acid is available in market. I will do the calculations according to yhe kiwi available and will keep you posted. After finalizing all the needed instruments, chemicals I will start...