Welcome to the fascinating world of homemade rice wine. With this recipe, we will explore together the millennia-old tradition of preparing this delicious fermented beverage right in our own kitchen. Of course, I have simplified the steps to make a small quantity of homemade rice wine. With simple ingredients, we will discover how to transform rice into an aromatic and unique nectar. For this recipe, I used Black rice, but you can use other varieties of rice as I show in the video How to Make Strong RICE WINE and in the video Homemade Sparkling Rice Wine.
INGREDIENTS
Black Rice 1600 g
Water 3 liters
Chinese Yeast 40 g
For those looking for an homemade rice wine with higher alcohol content, you can add :
Sugar 250 g
Water 1 liter
PROCEDIMENTO
For homemade black rice wine, if you want to achieve a spectacular color, it’s important not to wash the rice but to use it as is.
So, in a sufficiently large pot, or as I did in multiple pots, pour the rice and water, cover with a lid, and place it on the stove over low heat.
After 35 minutes, turn off the heat and WITHOUT removing the lid, let the rice cool to room temperature. This may take several hours depending on the season. Now that the rice is cooled, transfer it to the fermenter along with the yeast. If you’ve saved yeast from a previous fermentation, you can add it at the end as shown in the video. Otherwise, I recommend layering rice and powdered yeast, continuing until all ingredients are used.
Now, simply seal the fermenter and wait for the magic to happen.
After about 36 hours, fermentation will begin, indicated by bubbling in the airlock.
If you prefer a higher alcohol content homemade black rice wine, after 7 days, dissolve 250g of sugar in 1 liter of water and add it to the rice.
After 30 days of fermentation, your homemade black rice wine is ready. All that’s left is to bottle it up and enjoy the fruit of your labor.
For any clarification, feel free to reach out to me directly on YouTube. I always try to respond to all comments.
