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Makes one gallon.


2-1/2 lbs. Rice 7 Pints Water
2-1/2 lbs. Sugar 1/2 pt Red Grape Concetrate
3 tsp Acid Blend 3/4 tsp Yeast Energizer
1 Pkg Sherry Yeast 1 Campden Tablet

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.


  1. Use husked or raw rice, rather than polished rice.
  2. Wash and coarse crush the rice. Place rice into nylon straining bag and tie top. Put bag in primary fermenter.
  3. Pour hot water over bag.
  4. Stir in all other ingredients EXCEPT yeast and energizer. Cover primary.
  5. After 48hrs., add yeast . Cover primary.
  6. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to aid extraction.
  7. When ferment reaches S.G. 1.050 (about 2-3days) add another 1/4 lb. dissolved sugar per gallon.
  8. When S.G. reaches 1.030 (6-7 days) strain juice from bag. Syphon off sediment into clean secondary. Attach airlock.
  9. At S.G. 1.020 add another 1/4 lb. of dissolved sugar per gallon.
  10. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
  11. To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.



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