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Winemaking
The raw material used most commonly for making wine is fruit. But what to do when the season for them is over? We have good news – there are wines that can be made all year round. An example of them is rice wine.
Rice wine originates from countries in the Far East – mainly China, Korea and Japan. This liquor is made during the fermentation of rice starch, so the process is somewhat similar to beer production. Wines made from rice are strong and usually contain 18-25% ethyl alcohol, making them ideal for marinating meats and also as an ingredient in cooking. You can also prepare the rice wine yourself. Learn our recipe for rice wine – step by step!
Recipe for rice wine
Preparation:
Rinse the uncooked rice vigorously in batches under running water until the water passing through is clear. Pour the rice into the demijohn. Peel the lemons and remove the white rind (Important! Inaccurate peeling results in unpleasant bitterness), tear them into smaller pieces and drop those into the demijohn. Pour in the spices and raisins. Once all the ingredients are in the demijohn, pour in the sugar solution in portions (the first at the beginning, the second after a week of fermentation). Add sugar – in the form of sugar syrup. Mix all ingredients, add Acidomix, nutrients and yeast. Leave everything in this condition for about a month, then decant it and subject it to further fermentation.
