[Redwellies]

I saw sometime back that someone had made rice wine, does anyone have a receipe for this.

I am very partial to a drop of saki and hope it has a similar punch!!!

Cheers!!

[richyrich7]

Here you go redwellies a LINK for you, couldn't find my old recipe book ? don't know what I've done with it.  :?

[GrannieAnnie]

I always thought my rice wine would be like Saki, but apparently, some of the rice you use for Saki has to go mouldy first?  Can't remember where i read that, but 3 weeks ago when I went back to Kent to visit my youngest daughter, I took her a bottle of my recently made rice wine.  Its a bit rough I said, really should save it until Christmas.  Don't be silly she said, and poured a glass.  Then knocked a big gulp back, boy did it hit the spot!!!!!      

If you don't find a recipe you like, next time I go downstairs I'll get my recipe book out and copy the rice wine recipe for you.

[GrannieAnnie]

Found it!!!!!

Rice Wine

3lbs rice               
2½lbs Sugar
1 gallon water               
½lb chopped raisins
2tsp citric acid               
1 sachet yeast
1tsp yeast nutrient            
1tsp tannin
campden tablets

Put the rice, raisins and sugar into a fermentation bin.  Boil the water and pour it over the ingredients, stirring well to dissolve the sugar.  Cover and leave to cool, then add the acid, yeast, yeast nutrient and tannin.  Cover again and allow to ferment for 7-8 days, stirring daily.  Strain the liquid through a fine mesh bag into a fermentation jar.  Fit a fermentation lock containing sterilising solution and put the jar in a warm plae to ferment to finish.  The wine will stop bubbling, start to clear and the SG will be close to 1.000.

As the wine clears, rack it into a clean fermentation jar and add a campden table.  Tack again as necessary, until the wine is perfectly clear and bright, then bottle.  Store for at least 6 months before serving.

[Redwellies]

Quote.  grannieannie.   Then knocked a bit gulp back, boy did it hit the spot!!!!!    

If you don't find a recipe you like, next time I go downstairs I'll get my recipe book out and copy the rice wine recipe for you.

I very much like the sound of your receipe, would very much appreciate it.  Looking forward to it hitting the spot!!

[GrannieAnnie]

This last lot was a bit dry for me, as I need sweetening up!!!!  So I melted a little sugar in some hot water and added it to 2 of the bottles, and its now scrummy!!!!  depends how you like it, but at least if its too dry you can sweeten it a bit, but you can't make it drier!!  You can also buy a liquid sweetener for wine in homebrew shops, but its a bit like saccharin.  Ordinary sugar can make the wine start to ferment again, so I only add it to the bottles I'm currently drinking

[WG.]

You can also sweeten with lactose which is not affected by yeast and so does not restart fermentation.  Its what they use/used to make sweet stout and the reason many still call it milk stout.

[GrannieAnnie]

Thanks WG, never thought of that one!  Good lad!  

[Sadgit]

hang on... wait SIX months?? good god I wanted to make this wine, but not sure i could wait that long

[Redwellies]

Found it!!!!!

Rice Wine

Cheers thats great will have fun making this!!!

Cheers grannieannie

[SkipRat]

just made a gallon of rice n raisen tonight, apparently its very potent. So my kind of drink  

[GrannieAnnie]

I made my rice wine in February SG, and its pretty good, but supposedly, it's much better when it's properly mature!!!!!

I'll tell you at Christmas, as I'm hoping to save a couple of bottles this time!!!!!!!!!    

[WG.]

but supposedly, it's much better when it's properly mature

I reckon SkipRat will be into his rice and raisin wine before his radishes are ready ...  

[GrannieAnnie]

As long as he saves some for Christmas, so he can see what its like once it is mature!    

[SkipRat]

but supposedly, it's much better when it's properly mature

I reckon SkipRat will be into his rice and raisin wine before his radishes are ready ...  

       I was hoping to have a glass when my eggs done.