Rice Saki

Recipe file created July 20, 2000.
Use raw rice rather than polished rice, if possible.


The best wines are made from scratch.
  • 2 1/2 pounds rice
  • 1 pound raisins
  • 2 1/2 pounds honey
  • 1 tablespoon acid blend
  • 3/4 teaspoon energizer
  • 1 campden tablet
  • 1 package sherry yeast
  • water
  • Wash rice. Place in primary fermentor. Add raisins. Pour 1 gallon hot water into fermentor. Add all other ingredients except yeast. Let sit overnight.

    Specific Gravity should be 1.100. Add yeast. Stir daily for 5 to 7 days. Strain out the pulp and put wine into secondary fermentor. Attach airlock. Rack when Specific Gravity reaches 1.020. Rack again when Specific Gravity reaches 1.010. Continue to rack every 3 months for 1 year. This method will yield a dry wine.

    For a sweeter wine, add 1/2 cup honey at each racking. Rack every 6 weeks, adding more honey, until fermentation has ceased. Then rack every 3 months for 1 year with no further honey additions.

    Bottle the wine when you are sure it is stable.


    The nature of honey makes this wine require frequent racking. A very fine sediment will accumulate in the bottle if it sits for more than a few months before drinking. This may be minimized if the following steps are taken:

    Boil the honey in some water in a large pot -- it will boil up quite high. Allow it to simmer while skimming the foam off the top. Continue until it no longer forms any foam.

    If adding honey for a sweet wine, boil 1/2 cup honey with 1 cup water instead of in some of the mead. Skim as above. Allow to cool completely before putting it into the wine.

    -- Rox

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