Anyone ever make this? I followed a recipe from a wild wines book.
My question is that the rice hasn't opened after addingboiling water at the beginning and 11 days of fermentation. Should I remove wild rice and boil to open? Or leave it as is. The rice is slightly crunchy as if underdone, but not hard as it would be without this extended soaking.
Here is wine details
10# turbinado sugar
4gal water
4.5 c raisins
12 c wildrice uncooked
1 pkg cote de blanc
Recipe said to boil water. Add sugar. Then pour over raisins and rice.
Initial hydrometer 1.091.
Still fermenting with vigor at 11 days
Thanks!
My question is that the rice hasn't opened after addingboiling water at the beginning and 11 days of fermentation. Should I remove wild rice and boil to open? Or leave it as is. The rice is slightly crunchy as if underdone, but not hard as it would be without this extended soaking.
Here is wine details
10# turbinado sugar
4gal water
4.5 c raisins
12 c wildrice uncooked
1 pkg cote de blanc
Recipe said to boil water. Add sugar. Then pour over raisins and rice.
Initial hydrometer 1.091.
Still fermenting with vigor at 11 days
Thanks!