Yield: 22 Bottles
|4 7/16 pounds||Rice|
|4 7/16 pounds||Raisins|
|4¼ ounce||Yeast (baking)|
|38 pints||Boiled water|
Put rice and water directly into the container. Scald the raisins before adding them as they contain wild yeast. Stir the yeast in some lukewarm water and add to the container together with the boiled water which is now also lukewarm. A bag made of cheese cloth (or equivalent) measuring 10"*16" filled with dried wormwood (Artemisia absinthium) and a stone is placed at the bottom of the container. Stir as frequently as possible for the next 8 days. Then leave for 2-3 months before bottling.
This wine is very dry and perfect for cooking (use instead of white wine or sherry).
Posted to MM-Recipes Digest V3 #228 Date: Thu, 22 Aug 1996 11:43:47 +-200 From: "M. Ohms" <mohms@...>