It isn't a matter of how long, more of how much. My "Winemaker's recipe handbook" c. 1976 does not have kiwi. You may try a web search.
I'll list some examples from the book. All for 1-gallon recipes. You need this ingredient if your fruit has "pectin" in it.
I did some additional digging with a few pectin definitions:
Pectin is a type of carbohydrate -- specifically a polysaccharide -- that’s found in the cell walls of plants, especially the leaves, roots, and fruits. It acts mainly to bind plant cells together. Pectin content varies widely among plants and even within the same plant over time. In general, pectin is broken down by enzymes as the fruit ripens and becomes softer. Pectin and other dietary fibers do not contribute significantly to nutrition -- primarily because your intestines can’t digest them very well -- but they do contribute to health. Pectin consumption impacts blood cholesterol levels and it helps regulates blood glucose levels. It also helps remove toxins such as lead and mercury from your body.
A number of other fruits are very good sources of pectin -- assuming you eat them with their skin -- and these include all berries, peaches, apricots, cherries, and grapes. Berries particularly notable for their pectin content include strawberries, blackberries, raspberries, and dewberries. Bananas are also a good source, especially if you don’t let them get too ripe or soft before eating them.
I also checked kiwi jelly recipes, no pectin's added. (assumption, kiwi high in pectin)
back to wine recipes
Recipe Name, Amount of Fruit, Peptic Enzyme amount
Gooseberry, 2.5lb, .5tsp
Currant, 2.5-3.5lb, .5tsp
Elderberry, 3lb, NONE
Banana, 3lb, NONE
Apple, 8-16lb, .5tsp
Peach & Apricot, 2.5lb, 1tsp
Black Rasp Blue - berry, 4-3-2lb, all .5tsp
Grapes, any, NONE
Mellon & Orange, any, NONE
Pear & Persimmon 3-4lb, .5tsp
Pumpkin - Rhubarb - rice, 4-4-2, NONE
Berries, berries, berries, a few pounds, .5tsp
That's a sample of the 101 recipes.
Good luck, I'd guess 3lb, .5tsp. Have to try.