Homemade Rice Wine
April 18, 2014
Categories: Beverages, Alcohol, Rice, White Rice, Native American, Budget-Friendly, Make-Ahead, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Potluck, Regional Holiday, Romantic Dinner, Summer, Thanksgiving, Valentine's Day, Wedding, Winter, Gluten-Free, Gifts, Spring more
"My husband and I like to make our own wine from scratch and this is one of our favourites. This is a strong and very sweet wine so I like to drink it with and even amount of club soda to tone it down a bit."
- Serving Size: 1 (169.6 g)
- Calories 214.5
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 117.5 mg
- Total Carbohydrate - 49 g
- Dietary Fiber - 2.5 g
- Sugars - 37.1 g
- Protein - 3.9 g
- Calcium - 38.2 mg
- Iron - 1 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Chop the raisins.
Put all ingredients, except yeast, isinglass, water, pectic enzyme in primary fermentor.
Add half the quantity of water (hot), stir to dissolve sugar.
Add balance of water (cold), and pectic enzyme.
When must is cool 21 – 23 degrees Celsius, add yeast.
Cover with plastic sheet, stir daily, and ferment 4 – 5 days.
Strain out fruit through nylon bag and press.
Siphon into carboys or gallon jugs and attach fermentation locks.
Rack in 10 days.
Rack again in 30 days, add 1 teaspoon isinglass if wine needs clearing.
When the wine is clear and stable, bottle it. (I leave mine for another 5 to 7 days, and then bottle it)
Tips & Variations
No special items needed.