Rice wine

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.












Published on February 14, 2011 at 12:31 PM  Leave a Comment  

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