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.