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Rice and Raisin Wine (medium)
|
Ingredients |
Metric |
British |
USA |
|
Raisins |
1.5 kg |
3 lb |
2 1/4 lb |
|
Rice (Long grain) |
2.25 kg |
5 lb |
3.3/4 lb |
|
Sugar |
4.5 kg |
10 lb |
7 I/2 lb |
|
Citric acid |
2 tablespoons |
2 tablespoons |
2 serving spoons |
|
Yeast nutrient |
50 g |
2 ounces |
2 ounces |
|
Water |
13.5 L |
3 gallons |
3 gallons |
|
Wine yeast |
|
|
|
- Dissolve the sugar in some heated water taken from the three gallons.
- Allow it to cool, then pour it over the rice and raisins (do not chop or mince the raisins).
- Next, add the acid and the remaining water, and sprinkle the yeast and nutrients on top.
- Stir the mixture and leave it in a warm spot.
- Stir daily for 21 days, then strain through a fine sieve into three 4.5 L (1 gallon) demijohns.
- Fit airlocks to the demijohns and store them in a warm area until fermentation ceases.
- Afterwards, filter the wine through a popular filter, and it will be ready for immediate consumption.
- If not consumed within two months, add one Camden tablet per gallon and leave it for nine months.
Do not discard the pulp, as it can be used to create a lighter wine.
- Dissolve 3.5 kg (8 lb) of sugar in 4.5 L (1 gallon) of hot water
- then pour this mixture over the rice and raisin residue.
- Follow the same method as described for the first batch.
Rice and Raisin Wine Equipment & Ingredients
