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Winemaking
Fruit is most often used as the raw material for wine. What to do when their season is already over? We have good news—there are wines you can start all year round. A perfect example is rice wine.
Rice wine comes from Far Eastern countries—mainly China, Korea, and Japan. This drink is made by fermenting rice starch, so the process is somewhat similar to beer production. Wines made from rice are strong and usually contain 18 to 25% ethyl alcohol, which makes them perfect for marinating meats as well as for cooking. You can also make rice wine yourself. Check out our rice wine recipe—step by step!
Recipe for rice wine
Preparation:
Rinse the uncooked rice thoroughly in batches under running water until the water runs clear. Pour the rice into a demijohn. Peel the lemons, removing the peel and the white pith (Note! Incomplete peeling will cause an unpleasant bitterness), tear them into smaller pieces, and put them into the demijohn. Add the spices and raisins. When all the ingredients are already in the demijohn, pour in the sugar solution in two batches (the first at the start, the second after a week of fermentation). Add the sugar, of course, in the form of sugar syrup. Mix all the ingredients, add Kwasomix, yeast nutrient, and yeast. Leave it like this for about a month, then rack off and leave to continue fermenting.
