Whilst it might sound an odd and unpromising combination, Rice and Raisin wine is one of CJJ Berry's recommended recipes to be made in March. Unlike many of his recipes which are based on 1 gallon quantities, this one is designed to make a 3 gallon batch.
1.5kgs of Raisins
2.25kgs of Long Grain Rice
4.5kgs of Sugar
2 Tablespoons of Citric Acid.
13.5ltrs of Water
The technique used is to dissolve the sugar in some of the heated water taken from the 13.5ltrs and allow it to cool before pouring over the rice and raisins. The raisins should not be chopped or minced and, whilst he does not say it in the recipe, it may be worth adding a small amount of amylase to prevent the rice from later creating a starch haze. The citric acid, the yeast and yeast nutrient and the remainder of the water is added and the must is then moved to a warm place and left to ferment for about 3 weeks. It should be stirred daily during this time and then strained through a fine sieve into three 4.5ltr (1 gallon) demijohns and left in a warm place until fermentation has stopped. If you have not used amylase, you will have to filter the wine prior to drinking.
----------------------------------------------------------------------------------------------------
Hi Chris.
The recipe in the book itself doesn't specify a particular yeast, so one would assume that standard, all purpose wine yeast would be fine. There is a pot of general yeast nutrient available in 100g tubs, or the specialist Tronozymol can be used if you have that.
Many wine makers use the Youngs "Super Wine Yeast Compound" which is a ready prepared mixture of yeast and yeast nutrient which is usually added to the must at the rate of 1 teaspoon per gallon.
Regards
Andy