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,

Carolyn

Kiwis are pretty acidic to begin with so I'm surprised that the recipe still wants acid blend. I'd probably skip the acid blend in the primary and adjust somewhere after the first racking if you find that the taste is thin or otherwise not to your liking. You could also titrate the mead to figure the total acidity and shooot for a number around .6% - .7% if you like to be exact but I usually go with taste alone.

Thanks for your response. I'm pretty new at this and haven't tested a must for acidity. Anyway I think you are right about kiwis being acidic and I would think that hardy kiwis are even more acidic, especially if I don't peel them (thay are not fuzzy). So I think I will reduce the acid blend and hope for the best.

Thanks ,

Carolyn

I am glad I added the acid blend - and I can tell you that this beverage chilled is just.. awesome! If I had known it would be so good, I would have made ten gallons!

I actually made three gallons and my beekeeper client is going to bring me more honey so that I can start another large batch of it. It's one of the best fermented honey based drinks I've made and tasted.