I had already made a video on homemade rice wine several years ago following a recipe given to me by one of you. Thanks, guys, for your support and for sending me your recipes. Unfortunately, not everyone appreciated that recipe, so today I’ll propose homemade rice wine again using only rice, water, and yeast. But before explaining the process, let’s see the quantities we need to obtain about 2.5 liters of wine.
INGREDIENTS
INSTRUCTIONS
The rice should be soaked in room temperature water for at least 12 hours, so the evening before starting to prepare homemade rice wine, I poured the rice into the fermenter, added 3 liters of water, and let it soak overnight.
The next morning, drain the rice and cook it with 3 liters of water, not the same water from the previous night because that needs to be discarded.
Since my rice cooker and pot are small, and to demonstrate that you can use both techniques, I cooked half of the rice in the pot and half in the rice cooker. This also shows that you can make rice wine anywhere in the world.
After 30 minutes, I turned off the heat under the pot and unplugged the rice cooker, then I waited for the rice to reach room temperature. It’s very important not to open the lid, otherwise the rice will dry out.
FERMENTATION
Five hours later, once the rice has reached room temperature, we can put it in the fermenter along with the yeast.
We need to layer the rice and yeast alternately until the fermenter is filled.
Remember, if the rice is still warm, you must wait, otherwise, you’ll kill the yeast, and say goodbye to your homemade rice wine.
Seal the fermenter tightly, ensuring the airlock is attached.
After 36 hours, fermentation had begun, and I was able to collect the wine must that had formed to measure the initial density using a hydrometer.
After 15 days, fermentation was progressing well but had slowed down, which is normal at a certain point it must slow down.
After 22 days, I checked the final density, and since the airlock was at level, I decided to bottle the homemade rice wine.
SPARKLING or STILL ?
If you prefer still wines without fizz, your homemade rice wine is ready, and you can enjoy it immediately.
But if you like sparkling wines, you’ll need to induce a second fermentation in the bottle by adding a bit of sugar. I recommend adding the sugar directly into the bottle and not exceeding a maximum dosage of 10 grams per liter of wine. Otherwise, besides the risk of breaking some bottles and getting hurt, there’s also the chance of experiencing a Grand Prix effect 🏆, meaning your homemade rice wine will end up everywhere, leaving you high and dry.
As always, I encourage you to take a look at the video. If you have any doubts, feel free to reach out to me on YouTube or Instagram.
If you want to try the other recipe as well, here’s the video for you.
