Rice Wine: Called Sake in the Orient, rice wine is a favorite with the subtle flavors of Oriental foods.. The Japanese often warm this wine to about 110 degrees for serving. The warmth gives a whole new dimension to the wine. Try a Sherry Yeast with this.
1 pound Rice Water to one gallon
1 pound Raisins 3 pounds sugar
1 lemon Wine Yeast starter
Crush the rive coarsely, using a mortar and pestle or something similar. Put into the primary fermentor and pour boiling water over.. Chop the raisins and add them, along with half the sugar and the very thinly peeled shin of the lemon. Use only the colored part of the lemon peel, no white pith, Stir well to dissolve the sugar, and cover the vessel.
When the must has cooled to about 70 degrees, add the pectic enzyme, the juice from the lemon and the wine yeast starter. Leave to ferment for 5 to 7 days , stirring every day. Then strain into the secondary jug, add the rest of the sugar, put the air lock on, and finish in any wine METHOD...
Try it , you will enjoy it....dlt.
