specialty wines

Sake 1

Yield: One Gallon US
Beginning SG/PA: Not Provided

2 1/2 lbs. rice
1/2 pt. grape concentrate or 1 lb. light raisins
7 pts. water
2 1/2 lbs. sugar or honey
3 tsp. acid blend
3/4 tsp. energizer
1 campden tablet, crush
1 pkg. Sherry yeast


  1. Use husked or raw rice.
  2. Wash and coarse crush rice.
  3. Place rice and chopped raisins in nylon straining bag, tie top, and place in primary.
  4. Pour hot water over and stir in all other ingredients EXCEPT yeast and energizer.
  5. Cover.
  6. After 48 hrs, add yeast and energizer.
  7. Cover primary.
  8. Stir daily, check SG and press pulp lightly.
  9. When fermentation reaches SG 1.050 (2-3 days) add another 1/4 lb dissolved sugar/gallon.
  10. At SG 1.030 (6-7 days) strain juice from bag.
  11. Syphon wine off sediment into glass secondary and attach airlock.
  12. At SG 1.020 add another 1/4 lb dissolved sugar/gallon.
  13. When ferment is complete (SG 1.000 or less) syphon off sediment into clean secondary and reattach airlock.
  14. Syphon every 2 months to aid clearing.
  15. To sweeten, add before bottling: 1/2 tsp. stabilizer and 1/4 lb. dissolved sugar/gallon.

Optional: You may continue to build up alcohol by adding additional doses of sugar
until ferment ceases.


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