Recipe - Rice Wine---Saki

2 One half pound Rice (husked or raw)
One half pt Grape concentrate
7 pt Hot water
2 One half pound Corn sugar or honey
3 teaspoon Acid blend
Three fourths teaspoon Yeast energizer
1 Tablet
1 Pack
Campden
Sherry yeast

Wash and crush rice. Place rice in nylon straining bag and place in
primary. Pour hot water over rice and stir in all ingredients except
yeast and engergizer. Wait 48 hours. Add yeast and energizer and cover
primary. Stir daily, checking gravity and pressing pulp lightly. When
gravity reaches 1.050 (23 days), add another One fourth pound dissolved sugar or
honey per gallon. When gravity drops to 1.030 (67 days) strain any juice
from bag. Rack to secondary. Attach airlock. Rack again in 2 months,
if necessary. Bottle when ready. It is possible to continue building up
alcohol by adding additional sugar until fermentation ceases. For a
sweeter drink, add One half teaspoon stabilizer and One fourth pound dissolved sugar.
NOTE: Any additional sugar added should be corn sugar, not cane sugar. This
recipe came from a collection of wine recipes by Raymond Massaccesi titled
Winemakers Recipe Handbook. Various digest subscribers question the
authenticity of this recipe. Sake should contain only riceno corn sugar,
grape concentrate, or honey. Authentic sake should also be inoculated
with koji. There is a sake brewery in Berkeley, California, that will
conduct tours for those interested in learning more about sake. Sake is
discussed by Fred Eckhardt in Best of Beer and Brewing Vol. 15,
available from the AHA. Koji is available from Great Fermentations
of Santa Rosa. Note to 2nd Edition: Fred Eckhardt is now putting out a
brief newslet ter, on an infrequent periodic basis, geared strictly
toward the sake brewer. He lists various places to buy koji, sources of
polished rice, commercial sake brewers, etc.

Recipe By : David Herron

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip