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 may have to filter the wine prior to drinking, if there is any evidence of starch haze or the deposit of a very fine layer of sediment in the bottom of each bottle. (The recipe in CJJ Berry's book actually states "Filter the wine through one of the popular filters and it is ready for drinking straight away. If it is not drunk within 2 months, add 1 Campden tablet per gallon and leave for 9 months")
*Many of CJJ Berry's recipes contain more sugar than would be acceptable to modern tastes and tend to produce thick, syrupy, "sherry-like" wines. These can be watered down a little as you top up each Demijohn after each racking, but you may simply want to reduce the amount of initial sugar to 1-1.25kgs per gallon and aim for an initial OG of around1080 -1090 instead.