#17 – Kiwi

Bottled (24) 325ml (from 3 gallons) at 17.5% ABV on 10 March 2012.

I had seen kiwi used as a secondary ingredient in some other fruit wines, and wondered what it’d be like on its own…  I found a good deal on the fruit (they’re actually quite compact and heavy), and proceeded with prepping — peeling and slicing.  After I was done with the prep and had washed up, something just didn’t feel right with my fingertips, especially when rubbing my fingers together…  My theory is that the acids in the fruit had apparently worn down my fingerprints at least to the “feels really weird” point…  It took a few weeks for them to recover.

The resulting wine is a deep golden color and (at least initially) semi-opaque.  Very different flavor compared to other wines, retaining a big kick of the fruit’s original “zing”…

Revisited the 2013 reserve bottle on 3 March 2014…  Quite a bit of sediment, but it’s now very clear and a dark golden color.  The “zing” has mellowed only a little, but it now has some very nice honey flavors to it.  It’s going quite well with tonight’s chicken korma curry…