Hello,
I was thinking about making a 1 gallon batch of rice pudding wine. I took a rice recipe from Terry Garey's book The Joy of Home Wine making and altering it. My hope is to stop fermentation early to keep residual sugar for sweetness. I want to serve it chilled but have the vanilla and cinemon spice have warm flavors.
2 pounds white rice
3 pounds sugar
4 tsps acid blend
1 pound golden raisins
1 tsp petic enzyme
1 tsp yeast nutrient
1/2 tsp tannin
1 packet of champagne or sherry yeast
2 whole cinnamon sticks
3 vanilla beans
I will most likely try this a little later as I currently have two other batches fermenting right now with plans of making a batch of peach wine next.
Let me know what you guys think about the recipe.
I was thinking about making a 1 gallon batch of rice pudding wine. I took a rice recipe from Terry Garey's book The Joy of Home Wine making and altering it. My hope is to stop fermentation early to keep residual sugar for sweetness. I want to serve it chilled but have the vanilla and cinemon spice have warm flavors.
2 pounds white rice
3 pounds sugar
4 tsps acid blend
1 pound golden raisins
1 tsp petic enzyme
1 tsp yeast nutrient
1/2 tsp tannin
1 packet of champagne or sherry yeast
2 whole cinnamon sticks
3 vanilla beans
I will most likely try this a little later as I currently have two other batches fermenting right now with plans of making a batch of peach wine next.
Let me know what you guys think about the recipe.