2 1/2 lb. Rice

1/2 pt. Grape concentrate or 1 lb. Lt. Raisins

7 pts. Water, Hot

2 1/2 lb. Sugar or Honey

3 tsp. Acid Blend

3/4 tsp. Energizer

1 Campden, crushed

1 pkg. Sherry yeast

METHOD:

Use husked or raw rice, if available, rather than polished rice.

1. Wash and coarse crush rice. Place rice and chopped raisins in nylon straining bag, tie top, and place in primary.

2. Pour hot water over and stir in all other ingredients EXCEPT yeast and energizer. Cover primary.

3. After 48 hours, add yeast and energizer. Cover primary.

4. Stir daily, check S.G. and press pulp lightly.

5. When ferment reaches S.G. 1.050 (2-3 days) add another 1/4 lb. dissolved sugar per gallon.

6. At S.G. 1.030 (6-7 days) strain juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

7. At S.G. 1.020 add another 1/4 lb. dissolved sugar per gallon.

8. When ferment is complete (S.G. 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach airlock.

9. To aid clearing, siphon again in 2 months and again if necessary before bottling.

Optional: You may continue to build up the alcohol by adding additional doses of sugar until ferment ceases. To sweeten, add 1/2 tsp. stabilizer then 1/4 lb. dissolved sugar per gallon at bottling.