rice and rasion finished fermenting what now?

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hi all, my 5 gall brown rice and raison had finished fermenting totally.

Its not totally clear but this may be the colour i think.

What to do now?

Its been racked once and started about 5 weeks ago.

Do I just add 5 campden tablets? and some bentonite to clear slightly?

leave a day then bottle?

thanks

BH:d
 

Luc

Dutch Winemaker
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If it really is finished I see no harm in bottling.
That's what I do all the time.

Just make sure it is indeed clear.
You could rack and then wait some weeks so see if
any sediment drops out.
If that does not happen then indeed add some campden and bottle.

Luc
 

Ian_Scott

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Luc is a very good and experienced winemaker, and as he says, there is no harm in bottling if your wine really is clear. Personally, I prefer to bulk age many of my wines for months - sometimes up to 24 months - in the carboy.

If you've just made the wine five weeks ago, it could probably use some more time to clear, especially if you have not used any fining agents. I have seen on very rare occasion, wine clearing in six weeks when no fining agents have been used - but usually they do take longer. As Luc says, you could rack it and let it sit another few weeks before you bottle.

I'm interested in the recipe you used for this wine, too!
 
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thanks for the responses, much appriciated.

I think I might rack it into 5 clear demjohns, add 1 campden per gallon and let it sit for another few weeks to clear. Hey its turned out nice, not too sweet, gotta love the rice and raison! pure rocket fuel!!!!!! Its a winner for bulk!

BH:d
 
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something similar to this i used;

http://winemaking.jackkeller.net/reques74.asp

Rice Wine

* 2 lbs long grain brown rice
* 2-1/2 lbs granulated sugar
* 1 lb chopped golden raisins
* 7-1/2 pts water
* 4 tsp acid blend
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* 1/2 tsp tannin
* 1 crushed Campden tablet
* Champagne or Sherry wine yeast

i just used standard yeast, no pectic enzyme.RECIPE from C/J Berry Book.

Try it its great!
 
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