Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > I need some clarification on using rice in wine
Thread Tools
Old 06-13-2012, 04:04 PM   #1
Feedback Score: 0 reviews
Join Date: Jan 2012
Location: Seattle, WA
Posts: 18
Liked 1 Times on 1 Posts

Default I need some clarification on using rice in wine

I found a recipe on a sailing forum about a month ago, that is something like this.

2.5 litres of white rice
1 litre of raisins
0.5 litre sugar(this was omitted from the first recipe I found, but I believe sugar was supposed to be added)
25 litres of Water
tsp bread yeast

Making the wine
- Add ingredients.
- Seal tightly with cling film, sellotaped around lip.
- Swill (just once) every day.

Racking the wine
- When bubbles stop, syphon into another sterilised container.
- Seal tightly with cling film, sellotaped around lip.
- Swill (just once) every day.

Bottling the wine
- When all gases have stopped escaping (you'll know, cos the cling film stops swelling when you swill it), syphon into sterilised bottles


Has anyone ever done a recipe like this? I believe they mean to use uncooked rice, but I'm not sure because it doesnt say. Knowing what I know about starches and sugar I would think they you would want to use rice that has been mashed, right?

If they rice is supposed to be un-mashed, what is the purpose of adding it?

Currently into : Rice Wine
In the fermenter: Honey Kolsch, Shining Star Pale Ale, Mead, Rice Raisin Wine.
My Favorites : Honey Kolsch, German Altbier, Apfelwein, Joes Honey mead.
burtonridr is offline
Reply With Quote
Old 06-14-2012, 06:11 PM   #2
Feedback Score: 0 reviews
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,738
Liked 149 Times on 135 Posts
Likes Given: 1


Flaked rice is commonly used a "malt adjunct" in brewing. You can find it in the beer making supplies, or opt to use "instant rice". It is considered to provide a "neutral" flavor impact, and also provides a light color.

This recipe is close:
Rice 'n Raisin Wine
500g flaked rice
500g chopped raisins
1kg sugar
Rind and juice of 1 large lemon
4 litres water
Sherry yeast and nutrient.

Pour boiling water over the rice, raisins, sugar and lemon rind. Stir well to dissolve sugar and when cool add lemon juice, nutrient and active yeast. Ferment for a week, stirring daily then strain and ferment out till it finishes. Rack to a clean jar. Rack as often as necessary to reduce sediment and thereby improve the flavor. The wine is best finished slightly sweet, as it has a full body.

Taken from The Pan Book of Winemaking by B.C.A. Turner, 1964.
Motto: quel che sara sara
saramc is offline
Reply With Quote
Old 06-19-2012, 04:09 AM   #3
Feedback Score: 0 reviews
Join Date: Sep 2010
Location: Ann Arbor, Michigan
Posts: 1,170
Liked 20 Times on 20 Posts
Likes Given: 1


Rice will not contribute anything to the way of fermentables. You would need enzymes for that. (Enzymes from barley converts the gelatinized rice to sugars for fermentation). With no conversion, you just get some starch and ricey flavor from the rice, so that your kilju-style wine isn't too off.
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.
KevinM is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Rice Wine? hong Wine Making Forum 24 01-17-2016 05:20 PM
Gelatinizing rice for rice wine? Newton Wine Making Forum 17 09-16-2014 02:26 AM
Cherry Rice wine Jeremy_84 Wine Making Forum 0 06-03-2012 08:52 PM
Chinese Rice Wine Onihige Wine Making Forum 3 12-22-2011 05:46 PM
Rice wine from flaked rice? Newton Wine Making Forum 13 10-15-2010 03:22 PM

Forum Jump