September 21. 3 kg of Actinidia kneaded malkoy for potatoes (do not wash).

Added 1 kg of sugar, 3 l of warm water, all mixed, the bottle is tied with gauze

September 22. Wild yeasts start. Pulp surfaced, heard the characteristic hiss and there was a smell of fermentation. Put instead of gauze water trap. September 25. Added 1 kg of sugar. To do this in a pan with the sugar leaked part of the wort, stir to dissolve the sugar and poured it back.

September 27. The wort is separated from the pulp. The wort is returned to under water seal.

The pulp is added 2 kg of sugar, 10 l of warm water, stir, put under water seal. It will be a chacha.

7 Oct. Wine fermentation is very slow, beginning to lighten.

8 Oct. Noticed that the wort is a lot of pulp. Separated the greater part of the pulp with a sieve. The pulp went into the tank, where a haunting chacha. 9 Oct. To measure capillary phenomenom wine and Mead on chacha. On the wine shot up over 25% on the chacha on the contrary showed only 8 %. Well, the taste of the wine is quite sturdy, and Braga on chacha sweet and weak. Of course shows capillary venomer weather, but the indications and tasting made me think about getting to Braga add alcohol yeast - very much the wild slowly wanders. The evening of the same day made alcohol yeast to Braga on chacha. Fermentation went perky.

15 Oct. Fermentation has stopped, but the wine is still cloudy. Removed from the sediment, filtered, still muddy. Tried - and-sour, all the sugar processed. And quite sturdy feeling. Added a pound of sugar, returned under hydrastor. Slow fermentation resumed.

18 Oct wine Fermentation is over. Poured into glass jars, put on the balcony. Every 2 weeks will be removed from the sediment until they are clarified. Chacha wanders.

19 Oct. Braga was distilled to raw alcohol

20 Oct. Made a second fractional distillation 21 Oct. Diluted the resulting distillate to 43% and put a brew on the chips. Chips 2 tbsp. l. oak is strong of roasted coffee, with 1 tsp Apple. Will now infuse from 2 weeks to 2 months. Every 5 days I will try for the number of tannins, not to catch a "plinth".