Rice wine recipe

Rice wine recipe.

Rice house wine is one of the easiest and cheaper wines to prepare at home. It is a wine recommended for people starting their adventure with wine fermentation at home.

Rice, due to the properties, it must be treated rather as an addition, on the basis of which we can prepare other tasty wines. The exception to this rule is rice wine: see recipe for Polish Sake wine.

While preparing to produce rice wine, be sure to remember, to always rinse the rice thoroughly on the sieve under running water, rinse for as long, until it flows clean (not milky white) water.

Rice is a good raw material for the preparation of vermouth wine. For the preparation of vermouth, we can use ready-made herbal kits available in specialized wine stores, or prepare herbs personally.

The most commonly used herbs in the preparation of vermouth are: cloves, allspice, black pepper, vanilla sugar, nutmeg, ginger, thyme, basil, cinnamon, curcuma. All spices are always added at the beginning of wine setting and separated during the first dressing of the wine.

Recipe for 10l of rice wine:

– 8,5l of water

– 2kg of rice (uncooked)

– 3kg of sugar

– 50g of citric acid (or 1 lemon, well washed and diced)

– 100g of raisins

– medium, AromaWhite active yeast

Recipe for 15l of rice and herbal wine:

– 11l of water

– 1,5kg of rice

– 4,5kg of sugar

– 3 lemons

– 50g of raisins

– Spices: 40g of nutmeg, 12 grains of allspice, a pinch of cinnamon, pinch of thyme

– medium, active yeast for AromaWhite white wines

Rice and raisin vermouth strong for 30l:

– 16l of water

– 4kg of rice

– 2kg of raisins

– 5 lemons

– 6kg of sugar

– 2x500g can of pineapples with the marinade

– Spices: 20 grains of allspice, 3 teaspoons of nutmeg, 3 teaspoons of thyme

– medium, active yeast EzFerm or RedFruit

Rice and fruit vermouth strong for 30l:

– 16l of water

– 2kg of rice

– 6kg of sugar

– 2kg of raisins

– 2kg of strawberries or 2 kg of cherries (or just any other selected fruit)

– 4 lemons

– 2x500g can of pineapples with the marinade

– Spices: 20 grains of allspice, 3 teaspoons of nutmeg, 3 teaspoons of thyme

– medium, EzFerm or RedFruit active wine yeast

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