Rice and Raisin Wine

Rice and Raisin Wine

2.25 lbs raisins
3.75 lbs long grain rice 7.5 lbs sugar
2 tbsp. citric acid
yeast and nutrient
3 gallons water
Dissolve sugar in some heated water taken from the 3 gallons. Allow to cool and pour over rice and raisins (do not chop or mince the raisins).Then add the acid and remaining water and sprinkle on the yeast and nutrient. Stir and leave in a warm place. (This is all taking place in your primary fermentation bucket, I presume, and should be kept covered when you’re not stirring it.) Stir daily for 21 days then straingal) jars (or, 1 3 gal jar if you have one). Fit airlocks to the jar(s) and keep them in a warm place until
fermentation stops. Then filter the wine thru one of the popular filters (he lists several in his book; three or more layers of paper towel should be an adequate substitute) and it is then ready for drinking straight away. If it is not drunk within 2 months add 1 Campden tablet per gallon and leave for 9 months.
Do not discard the pulp as it can be used to make a lighter wine. Dissolve 3.5kg (8lb) sugar in 4.5l (1 gal) of water and pour it on to the rice and raisin residue. Add 6.7l (1.5 gal) of cold water plus 30g (1 oz) citric acid together with fresh yeast. Follow the same procedure as given for the first batch.