Everyone knows about kiwi fruit and most of them have eaten it. But when it comes to kiwi wine, perhaps not many have heard of it, and even fewer have drunk it. I don't know if this is my own invention.

Let’s start from the Chinese New Year. Around the Spring Festival, relatives and friends came to visit and brought two small boxes of kiwi fruits. They were large and round, but they tasted sour and hard to swallow, so I thought they were not ripe enough and left them there for a while before eating them. I put it away and ate it, but from time to time some of it would get rotten due to neglect. One day, when I was throwing rotten kiwi fruits into the trash can, I accidentally smelled the faint aroma of wine. So I suddenly thought, since grapes can make wine, why can't kiwi fruits? ! Instead of leaving it here to rot bit by bit, why not turn waste into treasure and try to make wine. So I cleaned up the remaining kiwis and threw away the rotten ones at once. I peeled the only ten or so kiwis that were still in good condition and put them in a pot-bellied can. I cut it back and forth several times, then sealed it and placed it in a cool, dry place. In retrospect, it might have been more unexpected if the kiwi fruits that had just rotten signs were stored separately without throwing them away, because those that were about to be rotten would definitely have a much higher maturity and alcohol content than those that were firm; It may be better to mash the cut kiwi fruits and ferment them.

Anyway, more than four months have passed in a blink of an eye. During these four months, I occasionally picked it up and looked at it, and vaguely saw that the kiwi juice in the can was getting more and more. The more there are, the upper layer will gradually turn yellow and shiny. I had nothing to do on Saturday, so I dried a small can bottle by myself, poured out the slurry of the kiwi wine I brewed, and cut the rest with a fruit knife several times, then sealed it and put it away. The slurry poured out weighs about half a catty including sediment, and the pure liquid is only about three ounces.

Yesterday was Sunday, and it was Father’s Day. In the evening, my wife bought her favorite bitter melon and made a cold bitter melon salad. She also fried some shredded leeks and potatoes, and added green onions and leeks for dipping into soybean paste. Although it was not a rich meal, it would still be enough if there was a soup. The dish is full of soup. I asked my wife to make a wine glass with a capacity of one, two or seven, and I planned to drink the macaque wine I brewed. Unexpectedly, my diligent wife poured me a full glass of white wine after finishing the washing; when it was served to the table, I found it myself. He picked up a cup, cleaned it and emptied it, and solemnly took out the small can of kiwi fruit wine and poured more than half a cup, about one or two, because it was only less than half a catty at best. I thought about drinking liquor if I could, and then drinking liquor if I couldn't.

When kiwi wine is placed in a can, it shows a deep orange color. When poured into a wine glass, it immediately becomes much lighter, showing a light orange color. The color is between beer and rice wine. While eating and drinking, there was a hint of sourness in the mouth, a little spicy, and after a closer taste, there was astringent bitterness, and a hint of sweetness. It can be said that it has all the sour, sweet, bitter, and spicy flavors. Since the taste was good and drinkable, I handed over another glass of white wine. I gave it to my wife and asked her to drink with me. As I drank, I felt the taste of it. I licked it carefully and tasted the taste of the rice wine I brewed when my father was still alive. It was sour, bitter, spicy, and had a sweet aftertaste. I remember that when my father was still alive, he would brew rice wine every two or three years. I remember that my father used a cleaned second vat, poured the washed and drained yellow rice into it, then soaked it in a certain amount of boiling water, closed it and waited for fermentation for a certain period of time. After time, it becomes wine. "Young people don't know the feeling of sorrow" and "you are already at a loss when trying to distinguish". Maybe it is my carelessness. I can't remember the specific details and procedures. I only remember that whenever I have a holiday, I will accompany my father to drink a few sips of my father. The rice wine I brewed by myself tastes very similar to this kiwi wine.

As the meal was winding down, his wife's 1 or 2 ounces of white wine were wiped out along with his own 1 ounce or so of kiwi wine. In the meantime, the wife also tasted the kiwi fruit wine she brewed, and the taste was the same as hers. The son just smelled it and said it smelled like wine. Some time after the meal, the mother also said that the whole house smelled of wine. It looked like her own. The brewing was quite successful. Although it was simple, it still had the flavor of life, sour, sweet, bitter and spicy. Inadvertently, I also remembered a famous saying: There is beauty everywhere in life. For our eyes, it is not a lack of beauty, but a lack of discovery. As for our lives, it is not a lack of beauty, but a lack of creativity and sentiment.