This recipe makes 5 gallons
(Note, however that since the rice has a relatively large volume, it is necessary to begin the fermentation in
a container larger than five gallons.
The initial fermentation requires about six gallons of rice and water in order to finish with
five gallons of wine).
* 5 lbs. of inexpensive white rice
(don't try to improve the recipe by using top-quality rice, it won't come out any better).
* 10 lbs. white sugar.
* 1/2 gallon white grape juice
(WARNING: Read the label, if the grape juice contains sodium metabisulphate or
potassium metabisulphate, DON'T USE IT.
These compounds are very effective preservatives, and will prevent fermentation.
If you absolutely cannotfind non-preservative grape juice substitute apple juice here).
* 1 pkg. Flor Sherry wine yeast.
* 3 1/2 tsps. Amylase enzyme powder (this is necessary since
rice contains lots of starch; amylase enzymes convert starch into
sugar, which the yeast then converts into alcohol).
* 1 tsp. yeast energizer.
* 2 1/2 tsps. pectic enzyme.
* 5 tsps. yeast nutrient.
* Water to make 6 gallons.
* 4 Camden tablets.
Cook the rice in a large kettle (remember that rice expands as it cooks)
Allow the cooked rice to cool, this may take overnight,
and it will probably fuse into a semi-solid mass by morning.
Chop and scoop the rice out of the kettle into a 10 gallon container such as a large crock or plastic fermentation container.
Pour in the grape juice.
Add water to make about 6 gallons.
Stir in the sugar.
Crush the Camden tablets in a little water.
Stir them into the rice mixture, and let sit overnight.
The next day add the yeast, yeast energizer, pectic enzyme, amylase enzyme powder and yeast nutrient.
Allow the must to ferment for ten days.
Expect it to smell wonderful but to look ghastly during initial fermentation; it will resemble slowly boiling oatmeal.
Stir the mixture once or twice a day to keep things mixed and to keep the rice which will rise to the top wet.
After ten days strain out the rice by filtering it through cheesecloth or a fine sieve
After filtering, the liquid will resemble dirty milk, don't worry, this is normal.
Rack (syphon) the mixture into a 5 gallon glass or plastic carboy.
Attach a fermentation airlock.
Allow it to continue as a second fermentation for about ten more days, then rack it again to leave spent yeast and starches behind.
Continue to rack at about one month intervals, as the dregs are left behind the wine should become crystal clear.
Keep an eye on the bubbles produced by fermentation, and allow fermentation to proceed until it has completely stopped.
Usually takes about four months.
Syphon into bottles and label them.
Like many white wines this rice wine is intended to be used young;
although it can be cellared, it doesn't improve particularly with age.