Rice Wine Homemade

Ingredients

• 200 g Rice (any short‑grain rice, washed and boiled)
• 1 kg Granulated Sugar (white granulated sugar)
• 1.5 L Water (clean tap water for sugar solution)
• 0.25 cup Water (lukewarm water (30‑35°C) for yeast activation)
• 1 tsp Active Dry Yeast (standard baker's yeast)
• 2 sticks Cinnamon Sticks (broken into 4 pieces)
• 12 pods Cardamom Pods (green cardamom, lightly crushed)
• 12 pods Clove Pods (whole cloves)
• 1 Glass Fermentation Vessel (clean, dry glass jar or carboy, 2‑3 L capacity)
• 4 Glass Bottles (sterilized, no moisture, 750 ml each)
• 1 Fine Mesh Strainer (for filtering rice sediment)

Instructions

1. Wash and Prepare Rice

   Measure 200 g of rice, rinse under cold running water until the water runs clear, then set aside.

   Time: PT5M

2. Make Sugar Syrup

   In a large pot bring 1.5 L of clean water to a rolling boil, add 1 kg of granulated sugar and stir continuously until fully dissolved.

   Time: PT10M

   Temperature: 100°C

3. Cook Rice in Syrup

   Add the washed rice to the boiling sugar solution, return to a gentle boil and cook for 3‑4 minutes, stirring occasionally.

   Time: PT5M

   Temperature: 100°C

4. Cool the Mixture

   Turn off the heat, remove the pot from the stove and let the rice‑sugar mixture cool to room temperature (about 8 hours).

   Time: PT8H

5. Activate Yeast

   Heat 0.25 cup of water for about 30 seconds until lukewarm (30‑35°C), add 1 tsp active dry yeast and stir until dissolved.

   Time: PT0.5M

   Temperature: 35°C

6. Transfer to Fermentation Vessel

   Pour the cooled rice‑sugar mixture into a clean, dry glass fermentation vessel.

   Time: PT5M

7. Add Spices

   Add the broken cinnamon sticks, crushed cardamom pods, and whole cloves to the fermenter.

   Time: PT2M

8. Inoculate with Yeast

   Pour the activated yeast solution into the fermenter and give the mixture a gentle stir to ensure even distribution.

   Time: PT2M

9. Fermentation

   Cover the vessel loosely with a cloth or an air‑lock so CO₂ can escape, then store in a cool, dark place for 14‑21 days. Stir the mixture gently once a day.

   Time: PT21D

10. Strain the Wine

    After fermentation, set a fine mesh strainer over a clean vessel, pour the wine through, and press the rice sediment to extract remaining liquid.

    Time: PT15M

11. Bottle the Wine

    Using a funnel, fill each sterilized glass bottle about three‑quarters full, leaving headspace for residual CO₂. Seal tightly with caps.

    Time: PT10M

12. Final Storage

    Store the sealed bottles in a cool, dark place for another few days to let flavors mature before serving.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

0g

Carbohydrates

30g

Fat

0g

Fiber

0g