MAYERS WINE & BEER SUPPLIES

WINEMAKING RECIPES

(You can experiment until you get it right, or you can follow instructions.)

ALMOND WINE

1-1/2 oz. bitter almonds
1 lb. raisins
3 lb. granulated sugar
1 gallon water
2 lemons
Yeast and nutrient
Mince the almonds and raisins, then boil gently in 1 gallon water for an hour. Strain the liquor onto the sugar in primary fermentation vessel, stirring until dissolved, then add enough water to restore 1 gallon. Add lemon zest and juice and allow to cool to 70 degrees. Add yeast and nutrient, cover, and stir twice a day for 10 days. Strain through fine-mesh sieve into fermenting bottle and fit airlock. Rack after 30 days, then again after 6 weeks. Rack and bottle after an additional 6 weeks. Taste after 1 year. [Adapted from C.J.J. Berry's First Steps in Winemaking]

APPLE WINE

24 lb. windfall apples, mixed varieties*
3-6 lb. granulated sugar
1 gallon water
1 tsp. pectic enzyme
Sauterne wine yeast and nutrient
Chop the apples into small pieces, put into primary fermentation vessel, add the pectic enzyme and water and cover the mixture. The water will not cover the apples, so stir several times a day to bring bottom apples to the top. After 24 hours, add the yeast and nutrient. Keep covered (a bath towel held fast with a large rubber band works well if the primary fermentation vessel doesn't have a lid) and in a warm place for 7-10 days. When the vigorous fermentation of the pulp subsides, strain the juice from the pulp and set aside, then press the juice from the pulp and add to the set-aside liquor. Measure and add 3 lb. sugar per gallon of liquor. Put into carboy or gallon secondary fermentation vessel and fit with airlock. Rack when clear, allow another 60 days, then rack again and bottle. Allow six months before tasting, one year for best results. [Adapted from C.J.J. Berry's First Steps in Winemaking]

*For this and all apple wine recipes, unless varieties are specified, the more acid and sour varieties are preferred and the sweeter eating varieties are to be avoided. Winesap, McIntosh, Jonathans, and crab apples are best. Delicious apples should be avoided.

APPLE WINE

6 lb. windfall apples, mixed varieties
1/2 lb. chopped golden raisins
3 lb. granulated sugar
1 lemon
1/2 tsp. pectic enzyme
yeast and nutrient
Chop the apples into small pieces and bring to simmer in 1 gallon water, holding simmer for 15 minutes. Strain liquid onto the sugar in V, adding the zest of the lemon and stirring well to blend. When nearly cool, add lemon juice and pectic enzyme, stir well, cover, and set in warm place for 24 hours. Add yeast and nutrient, again stir well, cover again, and set in warm place for an additional 24 hours. Strain again into secondary fermentation vessel and fit with airlock. Rack after 30 days, add chopped raisins, and allow to ferment under airlock for six months. Rack and bottle. Taste after six months, or allow one year to mature.

APPLE AND BANANA DRY SHERRY

2 lb. apples
1 lb. bananas
1-1/4 lb. granulated sugar
1 pt. white grape concentrate
1 oz. gypsum
1/2 oz. cream of tartar
1/2 oz. pectic enzyme
1/4 tsp. tannic acid
1 gallon water
Sherry wine yeast and nutrient
Before beginning, core and chop apples and dissolve sugar in 1-1/2 cups boiling water. Allow to cool and store in jar for future use. Slice bananas with skins and boil in 4 pt. water for 30 minutes. Put apple pieces in primary fermentation vessel and strain liquid from bananas over apples. Add grape concentrate, cover, and allow to cool. When cool, add gypsum, cream of tartar, pectic enzyme, tannic acid, activated yeast, and nutrient, stirring well. Cover and allow to ferment three days, stirring twice daily. Strain off apples, add 1/2 cup sugar syrup, and continue fermentation. Add 1/2 cup sugar syrup each day until all has been used, then add sufficient water to bring to one gallon. When fermentation is complete (additional 10-14 days), rack into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air above wine. Plug opening with cotton. Normally, that is the only racking in sherry production, but if pulp particles appear in sediment, rack again after two weeks and plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.) place and leave undisturbed. Flor may form in 3-4 weeks or as late as 4 months. If flor forms, leave undisturbed until all flor has sunk to bottom. Carefully siphon off lees through double layer of fine muslin into bottles. If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle. Allow two or more years to mature.

2-1/2 lb. apricots
7 pints water
2 lb. sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
yeast and nutrient
In primary fermentation vessel, combine all ingredients except yeast and apricots, stirring to dissolve sugar. Wash, pit and dice apricots. Place in grain-bag, tie top, and squeeze as much juice as you can into vessel. Place grain-bag of pulp into vessel, cover, and set in warm place for 24 hours. Add yeast, cover, and squeeze pulp daily to extract more juice. Stir twice daily. After five days, strain juice from grain-bag, discard pulp, transfer liquor to secondary fermentation vessel, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Allow to age one year or longer.

BANANA WINE (2) [Heavy Bodied]

3-1/2 lb. bananas
1 lb. chopped golden raisins
2 lb. granulated sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 gallon water
wine yeast and nutrient
Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years.

1 lb. barley
1 lb. golden raisins
2-1/2 lb. granulated sugar
2 lemons
1 orange
1 gallon water
wine yeast and nutrient
Wash the grain and soak overnight in one pint lukewarm water. Strain grain and mince with raisins. Pour 7 pints boiling water over minced grain/raisins, sugar and lemon/orange zest, stirring well to dissolve sugar. Cover well and when lukewarm (70-75 degrees F.) add lemon/orange juice, wine yeast and nutrient. Cover well and set aside in warm place for seven days, stirring daily. Strain into secondary fermentation vessel, top up with water and fit airlock. Rack when clear and again in 3 months before bottling. Allow to age one year before tasting.

BEET WINE

4 lb. young beets
2-1/2 lb. granulated sugar
4-6 cloves
1/2 oz. shredded ginger
1 lemon
1 gallon water
wine yeast and nutrient
Use only young, well washed beetroot, slicing thinly and bringing to boil in 6 pints water with lemon zest, cloves and ginger. Simmer until beetroot is tender, but not mushy. Strain liquid over sugar in primary fermentation vessel, stirring well to dissolve sugar. When lukewarn (70 degrees F.), add lemon juice, yeast and nutrient. Cover well and set in warm place for two days. Pour into dark secondary fermentation vessel (dark glass, or colorless glass wrapped in brown paper), top with remaining water, fit airlock, and move to a cooler place (60-65 degrees F.). Siphon liquor off sediments after two months and again when clear. Bottle in dark glass to preserve color, store in dark place, and sample after one year. Improves with age.

BLACKBERRY WINE

6-8 lb. blackberries
2-1/2 lb. granulated sugar
1/2 tsp. pectic enzyme
7 pts. water
wine yeast and nutrient
Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.

BLACK CURRANT WINE

3 lb. black currants
4 lb. granulated sugar
1 gallon water
wine yeast and nutrient
Strip currants of stems and leafy matter. Wash thoroughly and crush well in primary fermentation vessel. Boil water and add sugar, stirring to dissolve while returning to boil. Pour over currants and when lukewarm (70-75 degrees F.) add yeast and nutrient. Cover well and set in warm place for 5 days, stirring daily. Strain and press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand three months. Rack, then again in two months and bottle. May taste after one year, but improves remarkably with age (3-4 years).

BLUEBERRY WINE

2 lb. blueberries
1 lb. raisins
2 lb. granulated sugar
1/2 tsp. pectic enzyme
1-1/2 tsp. acid blend
1/2 tsp. yeast energizer
1 gallon water
crushed Campden tablet
wine yeast
Bring water to boil, then set aside. Wash and crush blueberries and put in primary fermentation vessel with all ingredients except yeast. Add hot water and stir to dissolve sugar. Cover well and allow to cool to 70-75 degrees F., then add yeast. Stir daily for 5-6 days or until specific gravity is 1.040. Strain out fruit pulp and press. Siphon into secondary fermentation vessel and fit fermentation trap. Rack in three weeks and again in three months. When wine is clear and stable, rack again and bottle. Allow a year to mature. Improves with age.

CRABAPPLE WINE

4 lbs ripe crabapples
2 lbs granulated sugar
1/4 tsp tannin
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
7-1/2 pts water
1 crushed Campden tablet
Champagne wine yeast

Clean and crush the crabapples as above. Boil the water and dissolve the sugar in it. Pour over crushed crabapples in primary. Cover with cloth and allow to cool to lukewarm. Add all ingredients except yeast and set aside for 12 hours. Add yeast and recover. Stir and knock down cap 2-3 daily for one week. Strain through nylon straining bag and let drip drain (do not squeeze). Let stand additional 24 hours and rack off sediments into secondary. Top up if required and fit airlock. Rack every 2 months. After third racking, check specific gravity and taste. If dry, stabilize, sweeten to taste, wait 10 days, and rack into bottles. Allow to age at least a year.

Dandelion Wine

3 qts dandelion flowers
1 lb raisins
1 gallon water
3 lbs granulated sugar
2 lemons
1 orange
yeast and nutrient

Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Leave until fermentation ceases completely, then rack and top up with reserved pint of water and any additional required to reduce all but 1 inch of airspace. Set adide until wine clears, rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year.

DANDELION MEAD

3 qts loosely packed dandelion petals
3/4 lb chopped white raisins
2-1/2 lbs honey
juice and zest of 1 lemon
juice and zest of 1 orange
1 tsp powdered pectic enzyme
1 tsp acid blend
1/4 tsp grape tannin
1 crushed Campden tablet
water to one gallon
1 tsp yeast nutrient
white wine yeast

Boil two quarts water and stir honey into it. Continue boiling 20 minutes, skimming off any foam that may appear. Set aside covered to cool. Meanwhile, chop raisins and prepare zest of lemon and orange. Combine dandelion petals, chopped raisins and zests in fine mesh nylon straining bag. When honey-water cools, bring volume up to 1 gallon. Combine all ingredients except yeast in primary, stir, cover, and set aside 12 hours. Add activated yeast and cover primary. Stir daily until vigorous fermentation subsides (about 7-10 days). Drip-drain straining bag (do not squeeze). Pour liquid into secondary and attach airlock. Rack after 30 days, topping up with water, mead or dandelion wine. Refit airlock and set aside. Rack every 45-60 days until mead clears and no longer deposits sediment. Rack, stabilize and bulk age 6 months. Sweeten to taste and rack into bottles.

Elderberry Wine

11 lbs fresh, ripe elderberries
2-1/2 lbs finely granulated sugar
6 pints water
1 tsp acid blend
1 tsp yeast nutrient
1/2 tsp pectic enzyme
Montrachet wine yeast
Wash, destem and inspect the berries for ripeness and soundness. Put berries in a stainless steel or enameled pot with 3/4 pound of sugar and half the water. Slowly bring to boil while stirring occasionally and turn off heat. Cover and set aside to cool to room temperature. Strain berries over primary through a nylon straining bag and hang bag over primary to drip drain for two hours. Very gently press pulp to extract a little more juice, but do not overdo this. Stir in remaining sugar and dry ingredients (except yeast) and stir well to dissolve. Add enough water to bring to one gallon and add yeast. Cover primary and wait for active fermentation. Ferment 2 weeks and siphon off sediments into secondary. Top up and fit airlock. Ferment two months, rack, top up, and refit airlock. Repeat after additional two months. Stabilize, wait 10 days, rack, sweeten to taste, and bottle.

GRAPEFRUIT WINE (Dry)

7 large pink grapefruit
2-1/2 lbs granulated sugar
3 3/4 qts water
1 12-oz can frozen white grape juice concentrate
1/2 tsp pectic enzyme 1/4 tsp grape tannin
1 crushed Campden tablet
1 tsp yeast starter
Champagne yeast
Scrub grapefruit clean. Put the water on to boil while thinly grating peelings of 2 or 3 grapefruit. Put zest (gratings) in nylon straining bag. Peel the grapefruit and remove all pith. Section the fruit and put segments in bag. Tie bag and put in primary. Mash the segments. Add grape juice, sugar, the crushed Campden tablet, tannin, yeast nutrient, and boiling water. Stir well to dissolve sugar. Cover primary with clean cloth. After 12 hours, add pectic enzyme. After additional 12 hours, add yeast. After 5-7 days of vigorous fermentation, remove nylon bag and allow to drip drain (do not squeeze). Siphon into secondary and fit airlock. Rack every 30 days, topping up each time. After fifth or sixth racking, bottle and set aside at least 6 months.

HUCKLEBERRY WINE

4.5 lbs huckleberries
2-1/2 lbs sugar
1-1/2 tsp acid blend
1 tsp yeast nutrient
1 crushed Campden tablet
8 pts water
1 pkt Champagne wine yeast
Put water on to boil. Meanwhile, sort and wash the berries, discarding any not sound or ripe. Put the huckleberries in a primary and mash them with a sanitized potato masher or piece of hardwood. Add sugar to primary and pour boiling water over berries and sugar, stirring to dissolve. Cover with sanitized cloth and set aside to cool to room temperature. When cool, add remaining ingredients except yeast. Stir, recover primary and set aside 24 hours. Add activated yeast. When fermentation is vigorous, stir twice daily for 10 days. Strain through a nylon straining bag without squeezing. Drip drain 30-45 minutes and pour juice into secondary. Attach airlock and set aside. Rack every 60 days for 6 months, topping up and refitting airlock each time.

Kiwi Fruit Wine

4-5 lbs fresh golden kiwi fruit
2 lbs finely granulated sugar
7-1/2 pts water
1-1/2 tsp acid blend
1/2 tsp pectic enzyme
1/8 tsp tannin
1 tsp yeast nutrient
1 pkt Lalvin D-47 (Côtes-du-Rhône) or any Champagne wine yeast
Mix sugar into the water and put on stove to boil, stirring occasionally to dissolve. Meanwhile, thinly peel and coarsely chop fruit and place in nylon straining bag. Tie bag closed and put in primary. Crush fruit with hands. Add acid blend, tannin and yeast nutrients to primary and pour boiling water over fruit when all sugar is dissolved. Cover with clean cloth and set aside to cool. When room temperature, check specific gravity to ensure it is between 1.080-1.090 (correct if required) and then add pectic enzyme and stir. Recover primary and wait 12 hours. Add activated yeast and recover primary. Stir daily, lifting and dunking bag of fruit pulp several times (do NOT squeeze bag) before stirring. After 7 days, remove bag and drip drain without squeezing for about an hour. Return drained juices to primary and discard pulp. When specific gravity drops below 1.015, rack into secondary and fit airlock. Rack after 3 months, top up and refit airlock, and repeat after additional 3 months. Wine should be clear and completely dry. If wine is too dry for your taste, stabilize, sweeten to your liking

Lemon Wine
7 medium-sized lemons
2-1/2 lbs granulated sugar
7-1/2 pts water
1/4 tsp grape tannin
1 tsp yeast nutrient
Champagne wine yeast
Grate the zest of 1 lemon into primary. Add juice of lemons, sugar, water, tannin, and yeast nutrient. Stir well to dissolve sugar. Wait 12 hours and add yeast. Ferment 2 days and strain into secondary, top up if required, and fit airlock. Rack every 30 days until specific gravity reaches 1.000. Stabilize, wait 10 days, and rack into bottles.

LOGANBERRY WINE
4.5 lbs ripe loganberries
3 lbs granulated sugar
7 pts water
1 crushed Campden tablet
½ tsp pectic enzyme
1 tsp yeast nutrient
wine yeast
Bring water to boil and add sugar. Stir until sugar is completely dissolved. Meanwhile, wash and inspect fruit for ripeness. Put in nylon straining bag and tie closed. Put bag in primary and crush berries. Pour boiling water over fruit, cover, and set aside to cool. When at room temperature, stir in crushed Campden tablet, recover and set aside for 12 hours. Stir in pectic enzyme and yeast nutrient, recover and set aside another 12 hours. Add activated yeast and ferment 4 days, stirring twice daily. Remove nylon straining bag and press to extract maximum liquid. Discard pulp, transfer to secondary and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form over 30-day period. Stabilize, sweeten if desired, wait 10 days, and rack into bottles. If bottled dry, this wine typically requires two years to mature but will then be exceptional. In rare cases, it may require up to four years to mature. If bottled sweet, this wine may be consumed immediately.

Maple Syrup Mead (makes 6 gallons)

8 qts maple syrup
5 tsp yeast nutrient
Champagne yeast
Hydrate the yeast in a separate container of lukewarm water into which you have dissolved a pinch of yeast nutrient and a teaspoon of syrup. Mix the maple syrup with two gallons hot water in a 7-1/2 gallon primary and stir well to dissolve the syrup. Then add three gallons minus two cups of cool water and stir some more to mix and oxygenate the water. Check the specific gravity to ensure it is at least 1.105 (15% potential alcohol). Add more syrup if the desired S.G. was not reached. Add the yeast and remaining yeast nutrient. Cover and ferment 7 days. Transfer to a 6-1/2 gallon glass carboy and fit an airlock; retain any extra in a wine bottle using a #3 bung and airlock (for topping off). Allow to ferment out (about 30 days) and then bulk age until it clears (60-90 days). Volume will decrease as the syrup is fermented. Rack into a 6-gallon carboy, top up, and reattach airlock. Wait 30 days and taste. If too dry, stabilize and add another cup of syrup, stir, and taste again. Wait 10 days. If no sediments form, rack into bottles. If sediments form, wait another 30 days and rack again. If sediment-free for 30 days, rack into bottles.

PLUM WINE

7 lbs plums
1-1/2 lbs fine granulated sugar
Water to one gallon
1-1/2 tsp acid blend
1 tsp pectic enzyme
3/4 tsp yeast nutrient
1/4 tsp yeast energizer
1/8 tsp grape tannin
wine yeast
Put water on to boil. Wash the fruit, cut in halves to remove the seeds, then chop fruit and put in primary. Pour boiling water over fruit. Add the sugar and stir well to dissolve. Cover and allow to cool to 70 degrees F. Add acid blend, pectic enzyme, tannin, nutrient, and energizer, cover, and wait 12 hours before adding yeast. Recover primary and allow to ferment 5-7 days, stirring twice daily. Strain, transfer to secondary, and fit airlock. Rack after 30 days, top up, refit airlock and repeat every 30 days until wine clears. Wait two additional weeks, rack again, stabilize wine, bottle.

SWEET POTATO WINE

6 lbs sweet potatoes
2-1/2 lbs granulated sugar
1 lb raisins
1 tsp. acid blend
1/2 tsp. pectic enzyme
1 gallon water
1 tsp yeast nutrient
wine yeast
Peel potatoes and dice finely. Put diced potatoes in pan and just cover with water. Bring to boil, cover pan, reduce to simmer for 25 minutes. Meanwhile, mince or chop the raisins and put in primary with half the sugar. Strain the potatoes over primary, setting the potatoes aside for use in cooking (candied, mashed, pie, etc.). Add enough water to make up a gallon, stir to dissolve sugar. and add acid blend, yeast nutrient and pectic enzyme. Cover with cloth, wait 12 hours, and add the yeast. Cover again and ferment 5 to 7 days, stirring twice daily. Strain through nylon, add remainder of sugar, stir well to dissolve, pour into secondary, and fit with airlock. Rack every 30 days until clear (may take 4-5 months). Wait another 30 days, stabilize and rack after additional 10 days.

Sunflower Wine

2-1/2 qts sunflower petals
2 11-oz can Welch's 100% White Grape Juice frozen concentrate
1 lb 10 ozs granulated sugar
2 lemons (juice only)
3 oranges (juice only)
1 tsp yeast nutrient
½ tsp pectic enzyme
¼ tsp tannin
6¼ pts water
Lalvin 1116 wine yeast

In primary, combine all ingredients except sunflower petals and yeast. Stir well to completey dissolve sugar. Cover primary and set aside 10-12 hours. Add activated yeast and recover primary. Stir twice daily until violent fermentation subsides. Pick flower petals and wash them. Put petals in nylon straining bag with 1 dozen sterilized glass marbles for weight. Tie bag and submerge in liquid in primary. Gently squeeze and dunk bag several times a day for 5 days. Drain bag, squeezing to extract flavor and transfer liquid to secondary. Fit airlock and rack after 2 weeks, topping up and refitting airlock afterward. After wine falls clear, wait 2 weeks and rack after adding 1 crushed Campden tablet to clean secondary. Thereafter, rack every 2 months for 6 months, adding another crushed Campden tablet every other racking and stabilizing at last racking.

Strawberry Wine

4 lbs. fresh wild strawberries
2-1/2 lbs. granulated sugar
1 gal. water
1 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
Champagne yeast and nutrient
Place fruit in nylon jelly bag and tie. In crock, crush fruit with hands. Add all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 3 quarts boiling water. Stir well to dissolve sugar. Cover and add crushed Campden tablet when tepid (about 2 hours). After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days until wine clears (3-6 months). When wine clears, bottle.

Rice Wine

2.5 lbs long grain brown rice
2-1/2 lbs granulated sugar
1 lb chopped golden raisins
7-1/2 pts water
4 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp tannin
1 crushed Campden tablet
Champagne or Sherry wine yeast
Rinse the rice well, then put in glass bowl with just enough water to cover rice. Chop the raisins and add to rice, adding enough water to cover them, too (1 quart total). Soak overnight or 12 hours. Pour rice and raisins into a nylon straining bag, saving the soaking water. Put sugar in remaining water in large pot and put this on to boil. Bring to boil and remove from heat, stirring until sugar is dissolved. Put nylon straing bag in primary and pour in soaking water. Add acid blend, yeast nutrient and tannin. Pour sugar water over this and stir. Cover with clean cloth and set aside to coll. When at room temperature, add crushed Campden tablet and stir again. Recover primary and let set 24 hours. Add wine yeast and recover. Stir daily for two weeks. Remove bag and let it drip drain (do not squeeze) into primary. Recover primary and let wine settle overnight. Rack into secondary and fit airlock. Rack after 3 months, top up and refit airlock. Repeat 3 months later. When wine is clear, stabilize, wait 10 days and rack into bottles.