Kiwi Mead

Classification: mead, melomel, kiwi mead, cyser

Source: Matt Maples (mattm@teleport.com), Mead Digest #390, 3/15/95

Yet another glowing testimonial for kiwi mead! The following was one of the first meads I ever made. After it aged for a year it turned out great. I only found one person who didn't like it and she didn't care for the smell the yeast imparted. I guess the apple juice would make this a cyser and not a melomel but no need to pick at nits. I did manage to strain out 70% of the seeds but in retrospect it wansn't really necessary.

Ingredients: (for 3 gallons)

1 gallon kiwi puree (strained)
2 gallon apple juice
3 gallon water
3 cups cane sugar
6 lb clover honey
6 tsp acid blend
1.5 tsp yeast nutrient
6 campden tabs
package champagne yeast

Procedure:

Mix all ingrediants well. 24 hours after adding campden tablets, add one package of champagne yeast. As the mead's gravity falls to 1.05, add another 3 lbs. of honey. Do this until desired sweetness is reached.