[Stoatus]

Anyone made rice n raisin? I have a brew going in a 1 gallon bucket. After putting the rice and the raisins in I poured a sugar solution over them, added yeast and they've been brewing for a week.

Problem is, the rice has absorbed a huge amount of the liquid and now takes up 1/3 of the volume. So, after filtering I will need to top it up.

The SG of the must before fermentation was 1085. Should I use a similar concentration of sugar to top it up?

[Harry Flashman VC]

I did rice and raisin last year when bottled it came to 3/4 up the demi john topped it up with water but didn't add any more sugar.  It was pretty strong though.

[Stoatus]

Thanks Harry. Do you know what the SG of yours was by any chance? By my calculations 1085 equates to about 12% alcohol. Diluting this by a third would give a weedy 8% alcohol.

If I put more sugar in when I top it up, is there a danger than the fermentation would stop?

[GrannieAnnie]

I never worry about the SG, just do the taste taste, if it tastes okay, I drink it!!!   

I've made rice and raisin before, it is certainly potent stuff!!!   

[Harry Flashman VC]

Sorry don't know it was my first go at making wine so didn't have an hydrometer I got the recipe off a mate at work..

[Scribbler]

Never mind the rice - I'm going to try raisin wine next. There's a promising recipe in my old book. Basically 8lb large raisins, a gallon of water and yeast. Then ferment again with more sugar when this is completed.

[GrannieAnnie]

8lb of raisins?  Rice would be cheaper surely scribbler?

I buy a bag of pony carrots from a local shop for £1.80.  Makes me 3 gallons of carrot wine  :wacko:and loads of carrot and coriander soup!!!!   

[Scribbler]

Mmm. Good point on reflection...!

[GrannieAnnie]

 

[scabs]

Like Harry, I followed a recipe, didn't bother with the SG and got 3/4 of a dj (I didn't bother to top up though) and it is over a year old now... rocket fuel, mate.