This is my mother's recipe. A tried and tested recipe. My mother use to make this often and we all loved having this wine. By the way my mother use to prepare another different rice wine using raisins also will make and post this soon.. means maybe another Christmas.Ingredients
275 Grams Raw Rice
3 Grams Fresh Yeast
1 Kg Sugar
2 Big Sour Limes juice
2 Liters Water
90 ML Gin
Other Requirements
5 - 6 litres Sterlized Glass or Ceramic jar (‘Buyaon’ in East Indian/ ‘Bharani‘ in Marathi)
a long Wooden spoon or stick to stir the contents
3 Sterilized Liquor Bottles around 750 ML Each
A Strainer
A large clean & dry steel pot to strain out the contents
A clean & dry funnel to pour the wine into the bottle
Method
Wash the rice in water twice. The third time use boiled and cooled water to give it a final rinse. Keep aside.Boil the water and keep it aside. When the water is luke warm, add rest of the ingredients. Fill this into a sterilized buyaon / jar along with dried yeast, sugar, sour lime juice, and stir the sugar until it is mixed well (doesn’t need to dissolve right away as granulated sugar will take sometime to dissolve). Cover the mouth of the jar with a clean cloth and lightly place the lid.
Keep the jar in a warm dry place of your kitchen. Stir the contents with the wooden spoon/clean wooden stick once a day, for two days. On the third day strain out the liquid and separate the rice. Grind the rice to a very coarse paste, pulsing it just two or three times. Pour the liquid and the ground rice into the jar again and give it a good mix. Cover the mouth with the cloth and place the lid lightly. Keep this to ferment for 21 days undisturbed( do not stir it at all).
After 21 days, strain with a fine muslin/cheese cloth this into a another big sterilized jar which can hold all the wine. Ensure that the jar is placed where they needn’t be moved around (this is because the decanting process requires the containers to be absolutely still as the sediment settles to the bottom of the bottles). Next day again strain the wine with a muslin cloth carefully seeing that the sediment that's settled at bottom of the jar is still. Repeat this process another 2 times for the next two days.
On the third day add the gin and give it a good stir. Keep this again for a day or two.
Now the final straining of the wine and it's ready to serve.
Cheers & Merry Christmas!Check here also the other Homemade Wine Recipes Today we are in sharing recipes to spread Christmas cheer, like Cocktail or Mocktail recipes. Let's see what everyone is sharing here!
.jpg)
