How to make a rice wine?
Am well aware that everyone has different way of doing things but for me, this is how I do things in term on making wine.
In making wine, we considered the following:
Preparations
Primary Fermentation- (8 to 15 days)
Secondary Fermentation ( more than months)
Tanning ( I skipped this method ) adding color
Fining ( I skipped this method ), since I made this for me , my families and friends to drink whenever we get together,
Bottling.
Ingredients:
1/2 cup of regular rice
1/2 cup sweet rice
3 cups Or 1.7 LB white sugar
1 gallon water ( purify ) no boiling needed
1/2 pectic enzymes
wine yeast ( used wine yeast only )
1 green tea sachet – soaked tea in mug for 5 minutes.
Utensil to use:
empty jar or container ( glass or plastic )
digital ph tester
airlock
wooden soon – for stirring
siphon -this a plastic tube used to transfer wine to another jar or bottles.
digital cooking thermometer, measuring cup, measuring spoon, utensils sanitizer, weighing scales
Step To Consider In Making Rice wine
1.) Primary Fermentation
2.) Secondary Fermentation
3.) Tanning
4,) Fining
5,) Bottling ( last stage )
Preparation:
Sanitized all the utensils to use. Combined rice and sweet rice together. Washed twice, and drained. Add 1 cup regular water to it and cook. (semi half-cooked only ). Turn- off heat, then leave to cool it down. While cooling the rice.
Step 1.) Prepare 1 gallon of water, add sugar, Stir and dissolved sugar. Add pectic enzymes and the cooked cool rice into it. Cover with cloth . Leave for an hour (while waiting for an hour).
Step 2.) Prepare the wine yeast solution separately in a small bowl or mug. 1/4 cup hot water and add the yeast between 85 degree Fahrenheit to 110 degree Fahrenheit, used digital thermometer for this and leave the wine yeast solution undisturbed for 20 minutes. This yeast wine solution is good for 5 gallon and I used Red Star yeast. [ there are more other options when it comes to wine yeast so used what you preferred for]. By the way, wine yeast sold only online. [ if wondering where to buy].
Step 3.) Prepare tea solution. In a mug, add half hot water or approximately 100ml and 1 green tea sachet. Soaked for 3-5 minutes. ( take off the tea bag).
How to combine all the ingredients in sequence?
Combined step 1,2, and 3. Stir then measure the starting gravity of the wine or original gravity scales, so as the ph content. Record it, put the date of primary fermentation. Then cover with cloth and tight it.
In two weeks, keep stirring with wooden spoon every other day. After two weeks, take off the cloth and replaced with an airlock. Leave it undisturbed for few months or so. In between a few months, you can [once in a while] measure the alcohol contents of wine and compared to the starting gravity. And most of all, the fermentation area temperature must be stable. 81 degree Fahrenheit- 85 degree Fahrenheit would do the work.
And if waited several months for wines undisturbed, all the sediments would stays in the bottom. Used siphon in bottling the wine. Carefully transfer the wine in permanent bottle after several months.
Permanent wine bottle must sanitized and dry before using.
But if you are curious of the taste and no patience in waiting. ( Optional for waiting ).. You could drink it after a months. But for me, the longer you wait— the better the wine would taste. That’s base on my own opinion, experienced and observation, conclusion through my experiment.
Anyway, this is how I make wine. Hopefully this contents may helps and guides everyone to brighten up their future someday.
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