Wednesday, June 04, 2008

Rice Saki

Use raw rice rather than polished rice, if possible.


2 1/2 pounds rice
1 pound raisins
2 1/2 pounds honey
1 tablespoon acid blend
3/4 teaspoon energizer
1 campden tablet
1 package sherry yeast

Wash rice. Place in primary fermentor. Add raisins. Pour 1 gallon hot water into fermentor. Add all other ingredients except yeast. Let sit overnight.

Specific Gravity should be 1.100. Add yeast. Stir daily for 5 to 7 days. Strain out the pulp and put wine into secondary fermentor. Attach airlock. Rack when Specific Gravity reaches 1.020. Rack again when Specific Gravity reaches 1.010. Continue to rack every 3 months for 1 year. This method will yield a dry wine.

For a sweeter wine, add 1/2 cup honey at each racking. Rack every 6 weeks, adding more honey, until fermentation has ceased. Then rack every 3 months for 1 year with no further honey additions.

Bottle the wine when you are sure it is stable.

1 comment:

Shayo said...

"wierd" is spelled W-E-I-R-D. Interesting recipes, I will try some. Started up 6 gal. of pumpkin wine today. Heard conflicting advice on whether to add spices (cinnamon, cloves, nutmeg, etc.)... have any insight on that one? Will spices enhance or ruin the flavor? Thx in advance.