Of course, you can adjust this recipe according to your past wine making experiences. Good luck and happy sake making!
- 2.5 pounds rice (husked or raw)
- 1/2 pint grape concentrate or 1 pound of light raisins
- 7 pints hot water
- 2.5 pounds corn sugar or honey
- 3 teaspoons acid blend
- 3/4 teaspoon yeast nutrient (energizer)
- 1 Campden tablet
- 1 package red star champagne yeast
- Wash and coarsely crush rice.
- Place rice and chopped raisins in nylon straining bag, tie top, and place in primary fermentation container.
- Pour hot water over rice and stir in all ingredients except yeast and nutrient. Don’t forget the grape concentrate if not using raisins.
- Wait 48 hours.
- Add yeast and energizer and cover primary fermentor.
- Stir daily, checking specific gravity and pressing pulp lightly.
- When gravity reaches 1.050 (after 2-3 days), add 1/4 pound of dissolved sugar or honey per gallon.
- When gravity drops to 1.030 (after 6-7 days), strain juice from bag.
- Siphon wine into secondary fermentation container and attach airlock.
- At a specific gravity (SG) of 1.020, add another 1/4 pound of dissolved sugar or honey per gallon.
- When fermentation is complete (at a SG of 1.000 or less), siphon off into a clean secondary container and attach airlock.
- Siphon every 2 months to aid in clearing.
- Bottle when fermentation ceases or when ready.
- It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter sake, add 1/2 teaspoon of stabilizer and 1/4 pound dissolved sugar, per gallon, before bottling.