INGREDIENTS:
- 2-1/2 pounds, rice (husked or raw)
- 1/2 pint, grape concentrate or 1lb of light raisins
- 7 pints, hot water
- 2-1/2 pounds, corn sugar or honey
- 3 teaspoons, acid blend
- 3/4 teaspoon, yeast energizer (nutrient)
- 1 tablet, Campden
- 1 pack, sherry yeast
- Wash and coarsely crush rice.
- Place rice and chopped raisins in nylon straining bag, tie top and place in primary fermentation container.
- Pour hot water over rice and stir in all ingredients except yeast and energizer (nutrient). (don’t forget the grape concentrate if not using raisins).
- Wait 48 hours.
- Add yeast and energizer and cover primary.
- Stir daily, checking gravity and pressing pulp lightly.
- When gravity reaches 1.050 (2-3 days), add 1/4 pound dissolved sugar or honey per gallon.
- When gravity drops to 1.030 (6-7 days) strain juice from bag.
- Siphon wine into secondary fermentation container and attach airlock.
- At specific gravity 1.020 add another 1/4lb of dissolved sugar or honey per gallon.
- When fermentation is complete. SG of 1.000 or less, siphon off into a clean secondary container and attach airlock.
- Siphon every 2 months to aid in clearing.
- Bottle when fermentation ceases or when ready.
- It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter drink, add 1/2 teaspoon stabilizer and 1/4 pound dissolved sugar, per gallon, before bottling.
- Of course, you can adjust this recipe according to your past wine making experiences.
- Good luck and Happy Sake making!
| Sargent: 775-9234 | St. Mary’s: 253-5666 | Regent: 661-6150 | Fife: (204) 694-1298 |