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