Rice Wine started – 2/14/11
- 2 cups brown rice- cooked/cooled
- 4 lbs granulated sugar
- 2 oz. lemon juice
- water–> 2 gallon point
- 2 tsp acid blend
- 1 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1 tsp yeast energiser
- 1/2 ripe banana
- 1 fuji apple- cut into pieces
- EC 118 Yeast
Sg 1.10
Ph. 3.2
brown rice- after steaming
day one- notice the rice on bottom.
2/20/11- racked to carboy-
10/13/11-sampled wine;
golden color- crystal clear- smooth, nice after taste.
ready to bottle! and drink.
