A hardy kiwi melomel ?
I am getting a batch of honey from my brother next weekend (he's a bee keeper), and my hardy kiwis are ripe. I want make a kiwi melomel. I have a recipe from "Making Wines and Meads", that calls for the traditional fuzzy kiwi peeled. I plan to use the hardy kiwi unpeeled. The recipe also calls for 3 tsp acid blend. Any thoughts on adjusting a recipe to suit the hardy kiwi? Has anyone done this before?
Thanks in advance,