Reply to thread

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Message

Hello Chhams, Glad you made it here from the Facebook link. If you're only using around 10 litres of water that's just over 2 imperial gallons unless I've misunderstood as that's a lot of sugar.. Do you have a vessel to hold 5 imperial gallons? That would be a good quantity to shoot for with 34lbs of kiwi. Jack Kellers recipe is for 1 us gallon. Multiply his additions by 5. The yeast may need to be doubled. I've made kiwi and it's very good. I used about 5 lbs post peeling per us gallon. Some recipes call for leaving the skin on if so you may not need the tannin at all. Some think the skin adds to much bitterness. Actually all the additions are considered optional by some but they make a much better wine. So I guess my question is what size vessel are you going to ferment this in?

<blockquote data-quote="suzyq2" data-source="post: 880975" data-attributes="member: 50879"><p>Hello Chhams,&nbsp; Glad you made it here from the Facebook link.&nbsp; If you&#039;re only using around 10 litres of water that&#039;s just over 2 imperial gallons unless I&#039;ve misunderstood as that&#039;s a lot of sugar..&nbsp; Do you have a&nbsp; vessel to hold 5 imperial gallons? That would be a good quantity to shoot for with 34lbs of kiwi.&nbsp; Jack Kellers recipe is for 1 us gallon.&nbsp; Multiply his additions by 5.&nbsp;&nbsp; The yeast may need to be doubled.&nbsp;&nbsp; I&#039;ve made kiwi and it&#039;s very good. I used about 5 lbs post peeling per us gallon.&nbsp; Some recipes call for leaving the skin on if so you may not need the tannin at all.&nbsp; Some think the skin adds to much bitterness.&nbsp; Actually all the additions are considered optional by some but they make a much better wine.&nbsp; So I guess my question is what size vessel are you going to ferment this in?</p></blockquote><p></p>

[QUOTE="suzyq2, post: 880975, member: 50879"] Hello Chhams, Glad you made it here from the Facebook link. If you're only using around 10 litres of water that's just over 2 imperial gallons unless I've misunderstood as that's a lot of sugar.. Do you have a vessel to hold 5 imperial gallons? That would be a good quantity to shoot for with 34lbs of kiwi. Jack Kellers recipe is for 1 us gallon. Multiply his additions by 5. The yeast may need to be doubled. I've made kiwi and it's very good. I used about 5 lbs post peeling per us gallon. Some recipes call for leaving the skin on if so you may not need the tannin at all. Some think the skin adds to much bitterness. Actually all the additions are considered optional by some but they make a much better wine. So I guess my question is what size vessel are you going to ferment this in? [/QUOTE]

Verification