Rice Wine

Prepared by: Paul Lacson FT, John Leo Destacamento FT, Thyrine Guillaran FT

Fermentation

Ingredients

White Rice 1 cup

Raisins ¼ cup
Refined Sugar 1 kilogram
Instant Yeast (Bakers Yeast) or Brewers 2 teaspoons
Yeast
Water (Filtered) 2.5 Litres

Equipment:

1. 1 gal container for fermentation

2. Cheese cloth
3. Funnel
4. Strainer
5. Large pot to use for sterilization of bottles
6. Opaque 1L bottles
7. Rice cooker
8. Measuring cup
9. Weighing scale
10. Ladle
11. Thermometer

Steps:

1. Prepare all equipment needed

2. Clean all equipment before use
3. Wash rice and raisins
4. Measure all ingredients as needed
5. Combine rice, raisins, sugar and water and transfer to 1 gal container
6. Make sure to mix well
7. add in the yeast and mix well
8. cover the opening of the container with the cheese cloth
Note: make sure that the container used is transparent because light can affect the rate of
fermentation. If containers are transparent or clear, make sure to cover them with foil
9. store container in fermentation cabinet or in a closed space away from sunlight.
Make sure ambient temp (25 to 27 degrees Celsius) in maintained
10. ferment for 30 days. Stir the solution every day for a short while.
11. After 30 days sterilize jars before transferring
12. Make sure to cool the bottles and are dry before transferring the wine.
13. After fermentation decant the solution – separate liquid and put in individual glass bottles
14. Put into bottles and sterilize to inhibit enzyme action – prevent further fermentation