Reg, here's your chance to post that rice & raisin wine recipe you were on about!
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This is our new forum for those who want to talk about specialist brewing.
Reg, here's your chance to post that rice & raisin wine recipe you were on about!
Reg, here's your chance to post that rice & raisin wine recipe you were on about!
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
So here's an aritcle on how it is traditionally done...
http://www.esake.com/Knowledge/Making-S ... -sake.html
(Note the lack of sultanas and sugars... The first is probably to westernise the flavour the second to speed frementation)...
http://www.esake.com/Knowledge/Making-S ... -sake.html
(Note the lack of sultanas and sugars... The first is probably to westernise the flavour the second to speed frementation)...
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
...and here with a little more research is a typical westernised, rice wine recipe... This one uses raisins and honey rather than sultanas and sugar, but it's all the same principle... I think the dried fruit also helps with colour is you are using the abbreviated brewing methods common with home made rice wines...
The recipe also mentions the use of hot water which I remember now from all those years ago...
http://www.homebrewit.com/recsake.php
Looking at it, this one should give you a pretty good result.
The recipe also mentions the use of hot water which I remember now from all those years ago...
http://www.homebrewit.com/recsake.php
Looking at it, this one should give you a pretty good result.
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
In fact... Just in case he website link changes...
With acknowledgements to Homebrewit.com...
QUOTE Ingredients:
· 2-1/2 pounds, rice (husked or raw)
· 1/2 pint, grape concentrate or 1lb of light raisins
· 7 pints, hot water
· 2-1/2 pounds, corn sugar or honey
· 3 teaspoons, acid blend
· 3/4 teaspoon, yeast energizer (nutrient)
· 1 tablet, Campden
· 1 pack, sherry yeast
Procedure:
. Wash and coarsely crush rice.
. Place rice and chopped raisins in nylon straining bag, tie top and
..place in primary fermentation container.
. Pour hot water over rice and stir in all ingredients except yeast and energizer (nutrient).
.. (don't forget the grape concentrate if not using raisins).
. Wait 48 hours.
. Add yeast and energizer and cover primary.
. Stir daily, checking gravity and pressing pulp lightly.
. When gravity reaches 1.050 (2-3 days), add 1/4 pound dissolved sugar or
..honey per gallon.
. When gravity drops to 1.030 (6-7 days) strain juice from bag.
. Siphon wine into secondary fermentation container and attach airlock.
. At specific gravity 1.020 add another 1/4lb of dissolved sugar or
..honey per gallon.
. When fermentation is complete. SG of 1.000 or less, siphon off into a
..clean secondary container and attach airlock.
. Siphon every 2 months to aid in clearing.
. Bottle when fermentation ceases or when ready.
It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter drink, add 1/2 teaspoon stabilizer and 1/4 pound dissolved sugar, per gallon, before bottling.
Of course, you can adjust this recipe according to your past wine making experiences.
With acknowledgements to Homebrewit.com...
QUOTE Ingredients:
· 2-1/2 pounds, rice (husked or raw)
· 1/2 pint, grape concentrate or 1lb of light raisins
· 7 pints, hot water
· 2-1/2 pounds, corn sugar or honey
· 3 teaspoons, acid blend
· 3/4 teaspoon, yeast energizer (nutrient)
· 1 tablet, Campden
· 1 pack, sherry yeast
Procedure:
. Wash and coarsely crush rice.
. Place rice and chopped raisins in nylon straining bag, tie top and
..place in primary fermentation container.
. Pour hot water over rice and stir in all ingredients except yeast and energizer (nutrient).
.. (don't forget the grape concentrate if not using raisins).
. Wait 48 hours.
. Add yeast and energizer and cover primary.
. Stir daily, checking gravity and pressing pulp lightly.
. When gravity reaches 1.050 (2-3 days), add 1/4 pound dissolved sugar or
..honey per gallon.
. When gravity drops to 1.030 (6-7 days) strain juice from bag.
. Siphon wine into secondary fermentation container and attach airlock.
. At specific gravity 1.020 add another 1/4lb of dissolved sugar or
..honey per gallon.
. When fermentation is complete. SG of 1.000 or less, siphon off into a
..clean secondary container and attach airlock.
. Siphon every 2 months to aid in clearing.
. Bottle when fermentation ceases or when ready.
It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter drink, add 1/2 teaspoon stabilizer and 1/4 pound dissolved sugar, per gallon, before bottling.
Of course, you can adjust this recipe according to your past wine making experiences.