Rice Wine---Sake (Saki)
Ingredients:
· 2-1/2 pounds, rice (husked or raw)
· 1/2 pint, grape concentrate or 1lb of light raisins
· 7 pints, hot water
· 2-1/2 pounds, corn sugar or honey
· 3 teaspoons, acid blend
· 3/4 teaspoon, yeast energizer (nutrient)
· 1 tablet, Campden
· 1 pack, sherry yeast
Procedure:
. 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 energizer (nutrient).
.. (don’t forget the grape concentrate if not using raisins).
. Wait 48 hours.
. Add yeast and energizer and cover primary.
. Stir daily, checking gravity and pressing pulp lightly.
. When gravity reaches 1.050 (2-3 days), add 1/4 pound dissolved sugar or
..honey per gallon.
. When gravity drops to 1.030 (6-7 days) strain juice from bag.
. Siphon wine into secondary fermentation container and attach airlock.
. At specific gravity 1.020 add another 1/4lb of dissolved sugar or
..honey per gallon.
. When fermentation is complete. 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 drink, add 1/2 teaspoon stabilizer and 1/4 pound dissolved sugar, per gallon, before bottling.
Of course, you can adjust this recipe according to your past wine making experiences.
Good luck and Happy Sake making!
