Thursday 17 November 2011

Homemade Rice Wine / Ari Wine


Have you all started your Christmas preparations? Making wines, soaking fruits for Christmas cake etc.... to be frank this year I have not even soaked the fruits for my Fruit Cake which I used to do in Sept/Oct every year.... now I have just started chopping fruits and will have to finish it in a couple of days.... but I am happy that my wine stock is ready..... I have five different types of wine in stock; most of them are only a bottle each and are left over’s from last year.... I experiment making different types of wine in small amounts and this Rice wine was one such trial.... It has a very unique taste and aroma..... just after making, this wine looks white in color and after a couple of months it will attain this clear light golden color like in the picture.... so kick start your holiday season by making this wine at home.... I will be posting my other wine experiments soon....So stay tuned :)....

One more thing before we proceed to the wine recipe; if you are looking for a nice Christmas Fruit Cake do try the cake I posted last year ....I use that recipe every year and I can guarantee that you will thoroughly enjoy it :) ......


Homemade Rice Wine / Ari Wine 
Ingredients:
Raw Rice (uncooked)  -500 gm (you can use either Basmati Rice or Parboiled rice / Matta rice)
Sugar-1 ¼ kg
Lime juice and zest of 2 limes
Yeast-1 tsp (I only added ½ tsp)
Raisins- 100 gm
Boiled and cooled water- 3 liters 


Method:
  • Put the raw rice, sugar, minced or chopped raisins, lime juice and zest into a clean sterilized bharani / bottle and cover with boiled and cooled water.
  • Stir well, sprinkle yeast; mix well and cover the bharani / bottle.
  • Stir this mixture every day for 3 to 5 minutes.
  • After 14 days, strain the mixture through a cheese/ muslin cloth in to a clean dry vessel.
  • Pour it in to dry bottles and use. 



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132 comments:

  1. Ann17 November 2011 at 21:26

    Whoa - I have never heard of rice wine - it looks like charayam/kallu - same process I guess....how innovative...

    ReplyDelete
  2. Sayantani Mahapatra Mudi17 November 2011 at 22:10

    thats awesome. am planning to try the grape wine this season. I have instant yeast can I use that instead of yeast granules?

    ReplyDelete
  3. Swapna17 November 2011 at 23:31

    @Ann ~ chrayam adichu nalla parichayam undallo :D :D

    @Sayantani ~ Yes it should be possible...

    ReplyDelete
    Replies
    1. ybic1on111 June 2015 at 09:40

      looks interesting. ....what's the alcohol content? Thanks 4 sharing! !!

      Delete
  4. Bharathy18 November 2011 at 13:49

    Ann, kallu is like kanji vellam..alle?..this one looks like whiskey (after soda added ;) ;) )
    Clear and neat!
    Lovely recipe. Should try!

    ReplyDelete
  5. Priya Suresh18 November 2011 at 16:20

    Homemade wine looks fabulous.

    ReplyDelete
  6. Sayantani Mahapatra Mudi18 November 2011 at 17:39

    thanks for the clarification Swapna. just saw your grape wine without yeast. will try one soon.

    ReplyDelete
  7. Julie19 November 2011 at 03:17

    Looks delicious...Never heard about this before..
    Glad to follow you ..
    Do drop by my space and i would love if you follow my space too
    Erivum Puliyum

    Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)

    ReplyDelete
  8. Ambika23 March 2012 at 00:04

    I never knew you could make rice wine at home! This is incredible!!

    ReplyDelete
  9. Spiceless3 July 2012 at 11:45

    I tried UR rice wine. 2day, 14 days R completing. I’ll let U know later

    ReplyDelete
  10. Anonymous6 July 2012 at 14:29

    hi would like to know if u have put raw rice because in asian rice wines they use cooked rice

    ReplyDelete
  11. Swapna9 July 2012 at 08:58

    Yes I used raw rice

    ReplyDelete
  12. Anonymous14 September 2012 at 14:54

    what is the correct amount of water used for 500 gm rice ??? 750 ml altogether ..or 750 ml each for 4 bottles ...

    ReplyDelete
  13. Abha15 September 2012 at 10:02

    4 bottles, i.e. 3 litres, I think. I have made this kind of wine years ago, but with some tea added. It tastes delicious, like regular white wine made of grapes. You'll never guess on drinking that it is made with rice and raisins!

    ReplyDelete
  14. Abha15 September 2012 at 10:03

    Swapna, I'm really enjoying going through your blog. Will surely try out some of your recipes, esp this Rice wine and beetroot wine.

    ReplyDelete
  15. Anonymous13 October 2012 at 16:32

    Dear Swapna,

    I wish to saw that you are simply awesome in all that you do,you have that charm and simplicity,

    I utterly loved it,the photography you do (i understand your time and styling,lighting colors and background) ,deserves a big applause , splendid !

    I recently stepped here,and glad I did.

    I think this blog has one of the finest compilation of wine and other rare recipes one should know of.

    I havent tried these wonderful things,I love to ,I dont have that 'earthen pot or glass jars ' would you advice a stainless steel pot or other alternative's .

    Thankyou so much!

    Bless you !

    Brigitte

    ReplyDelete
    Replies
    1. Swapna13 October 2012 at 19:37

      Hi Brigitte,
      Thank you so much for the leaving a comment and for the lovely words.... I do the cooking and food styling, photography is my husband's hobby :)...

      It is advisable to make wine in earthen or glass jars because of the acidic reactions in the process.... or you make it in steel / plastic and after fermentation period store it in glass bottles...

      Do let me know if you try any recipes....

      Delete
  16. Anonymous14 October 2012 at 20:06

    Dear Swapna,

    Thankyou so much for the reply,I feel so good to hear you,I dint know this blog was a collaborative effort God Bless !

    I get this feel when I look at the wine your writtings etc,, that you are valuable and versatile like your wine.

    As per your advice I grabed my stainless steel pot and mixed up some grape wine ,your way but one thing got tweaked in the middle,I dint have active dry yeast and ended up using some fresh yeast,will this ruin my wine?

    Thankyou so much !

    God Bless!

    Brigitte .

    ReplyDelete
    Replies
    1. Swapna14 October 2012 at 22:32

      I have never used fresh yeast... it will be fine Brigitte....

      Delete
    2. mariadas29 April 2013 at 10:37

      I was searching for rice wine recipe final i got it,,thank you so much,,i know other method of rice wine recipe yours is different.thank you ..for the great sharing .
      mariadas

      Delete
  17. Unknown13 November 2012 at 20:04

    Do you wash the rice before mixing all in?

    ReplyDelete
    Replies
    1. Swapna25 November 2012 at 22:44

      Yes Ruby, I wash the rice and drain it well before mixing with other ingredients...

      Delete
  18. leegal22 January 2013 at 01:40

    Hi swapna ,
    You have a great blog and recipes too. would love to try to make rice wine. What type of yeast did you use? Is it just ordinary baking dry yeast ie for bread..etc or special yeast for wine ?


    ReplyDelete
  19. leegal22 January 2013 at 01:43

    Hi Swapna,
    Love your blog and recipes. Would love to try your rice wine recipe. What kind of yeast did u use? Is it just ordinary baking dry yeasr ie for bread..etc or special yeast for wine ?

    ReplyDelete
    Replies
    1. Swapna22 January 2013 at 10:03

      Hi Leegal,
      Thank you so much for the lovey words. Yes I use ordinary baking dry yeast for making wine.. do let me know the outcome :)...

      Delete
  20. Unknown3 March 2013 at 22:12

    Hi, Swapna I tried this receipe, but it has come out too sweet, will it be fine or something can be done?? After bottling when i open the lid its like fizzy. Pls reply.

    ReplyDelete
    Replies
    1. Swapna4 March 2013 at 09:20

      Hi Susan,
      Homemade Kerala wines are sweeter than when compared to store bought wines and the sweetness will definitely reduce with aging... if you keep the bottle's lid very tight the wine will be fizzy when you open it... always keep the lid little loose not too tight....

      Delete
    2. MIGS 25 September 2017 at 08:38

      Hi Swapna,

      TQ for the recepi..Tried it...came out very good...got the yummy kick to the wine, but only drawback find it too very sweet..can I add water to dilute it or anyother remedy fro my swwweeet wine??

      Looking forward for your response.
      TQ,
      Delphy

      Delete
    3. pk23 February 2022 at 14:26

      If you add water, sweetness will be reduced but the wine will have a dliuted taste. The way to fix the issue is to make a second batch of the same quantity, but with 50% of the sugar suggested in the recipe. Once it's ready, mix the 2 batches together.

      Delete
  21. Unknown3 March 2013 at 22:14

    Hi Swapna, I tried this receipe, but it turned out too sweet. After bottling, its fizzzy too, when I open the lid.

    ReplyDelete
  22. jag6 March 2013 at 19:56

    hi...i have 1 doubt....The "RICE" taken, is that Boiled or RAW..??! should i boil it and take into preparation.??!!!

    ReplyDelete
  23. jag6 March 2013 at 19:59

    Hi.. i have a doubt...the "RICE" taken for prep...is that "COOKED" or raw rice.??! please reply :)

    ReplyDelete
  24. Your English Teacher11 March 2013 at 18:51

    @Susan

    The wine is fizzy because of the Carbon dioxide coming out. If it persists even after 21 days.. Try adding some more yeast and let it fizz down ;) it would calm down as the yeast dies out. So waiting is the key.. Just stir the mixture with very clean wooden ladles and keep the mixture airtight.. Since sugar becomes alcohol, I think the sweetness also would come down as time passes.

    ReplyDelete
  25. Johnniee18 March 2013 at 07:23

    Hi Swapna,

    First of all thank you so much for this wonderful online recipe collection you are maintaining. Really appreciate it.

    I am trying this rice wine and its two weeks since I put the ingredients in a jar. My mom stirs it everyday and now she says it tastes bitter like brandy. I wonder whether its the intended outcome or is there something I could have gone wrong.

    Anyone tried this got my experience and did anything further to make it taste better.

    Thanks in advance for the comments

    Regards
    John

    ReplyDelete
    Replies
    1. Swapna18 March 2013 at 21:13

      Hi John,
      Thanks for your kind words!

      I don't know how your mother felt it tastes like brandy! It definitely don't taste like brandy... whoever tasted it or tried it says it tastes between toddy and fruit wine :)... If your mom feels like it's not sweet enough and is bitter she can definitely add more sugar and try....

      Delete
    2. Johnniee18 March 2013 at 22:56

      Hi Swapna,

      I never meant any offence to the recipe. My sincere apologies if I sounded offensive. I doubted I screwed it up and wanted advice to make it correct.

      Now thank you for your advice. I will try adding some more sugar to it.

      Also what is your opinion on substituting Rock Candy, Jaggery or Honey instead of Sugar.

      Thanks and Regards
      John

      Delete
    3. Swapna19 March 2013 at 10:21

      Hey Jonniee, I didn't felt bad at all, so no apologies please :)...

      I suggest you to add more sugar or rock candy (Kalkandam)... jaggery or honey will completely ruin the taste of this wine... so add more sugar or kalkandam to the wine and let me know how it tastes.. and by the way if it's bitter like vinegar then sorry to say you must have screwed it up at some point :D :D

      Delete
    4. Johnniee19 March 2013 at 13:38

      Hi Swapna,

      I am glad and thank you for the reply.

      My mom says it is definitely not like vinegar(I would comment vinegar is sour no bitter). I asked my mom to add more sugar or rock candy to it(Since I am away from home I have to totally depend on my mom for this). I will be home for Easter and hopefully we will have few guests too. I will come back to you with all the opinions.

      In some other website I came across adding pectic enzyme to clear the wine. Some says papaya peel is a good substitute for this but the website was not clear on the following.
      1) Is this some thing we can do to clear all wines?
      2) Should we use peel or raw papaya or ripe papaya?
      3) When to add the papaya peel?

      Thanks in advance for any help

      Regards
      John

      Delete
    5. Swapna19 March 2013 at 15:50

      I never used pectic enzyme or papaya peel so no idea about it... If you keep the wine untouched in a place the wine will start to clear by itself naturally in a couple of weeks..

      Delete
    6. Unknown2 April 2013 at 03:57

      Water, sugars and yeast all help to determine the flavor or the water. Be sure to use the purest water you can, higher or lower molasses content to sugar makes a difference as well as the kind of sugar (cane, beet, sucrose) also any stray wild yeast can change the flavor, practice it the queen of the game. Luck is the prince. and experience and time is king.

      Delete
    7. Johnniee22 April 2013 at 13:57

      Hi Swapna,

      So sorry I am late in updating my opinion. The rice wine with some sugar added to it tasted like toddy as we take a sip and by the time we consume it down the throat there was a distinctive bitter taste. Our Easter guests too shared the same opinion.

      Now the wine is one month more aged and I tasted it again. The wine is totally different now as the bitter tasted almost flattened. The wine tasted like sweet toddy now and its awesome. We all loved it.

      Thank you soo much for all your help.

      Regards
      John

      Delete
  26. Unknown15 April 2013 at 17:19

    Hi Swapna,

    I tried this wine recipe and as expected it was awesome. Nobody believed that is was made with rice. Thank you for sharing these recipes. I'm trying grape wine recipe. I will let you the outcome. Thanks again :-)

    Regards
    Doreen

    ReplyDelete
  27. Unknown15 April 2013 at 17:20

    Hi Swapna,

    I tried this wine recipe and as expected it was awesome. Nobody believed that is was made with rice. Thank you for sharing these recipes. I'm trying grape wine recipe. I will let you the outcome. Thanks again :-)

    Regards
    Doreen

    ReplyDelete
    Replies
    1. Swapna6 September 2013 at 23:53

      Glad to hear you liked it Doreen and thank you for the feed back :)

      Delete
  28. MegGalvin17 July 2013 at 20:17

    Are you supposed to rinse the rice first?

    ReplyDelete
    Replies
    1. Swapna17 July 2013 at 20:39

      For Hygienic reason I wash the rice and drain it well before mixing with other ingredients...

      Delete
  29. MegGalvin17 July 2013 at 20:17

    re you supposed to rinse the rice first?

    ReplyDelete
  30. Cicada3 September 2013 at 20:58

    Hello again! I followed your directions the best I could; my water measurement may be off but I have no idea because it got confusing with the water (ran into some issues) I also wasn't sure how much lime juice to use! so I just used the juice from the fresh limes I got the zest from (simply squeezed.) does that sound alright? I also ended up using the whole tsp of yeast, hopefully that isn't a problem.

    it's only been a day but its already starting to "bubble" from that acid. This is a good sign, correct?

    because I used so much yeast, should I still let it sit the full 14 days? or less? Thank you~

    ReplyDelete
    Replies
    1. Swapna7 September 2013 at 00:04

      Hi Danni,
      As you told me earlier you have added almost 2.7 liters of water and the recipe calls for 3 liters, so don't make much difference. Also lime juice you have to add from 2 limes, so what you added was correct. Since I am living in the Middle East outside temperature is very high that's why I usually add less yeast than the original recipe calls for. In this recipe the actual amount of yeast is 1tsp and if you have added only 1 tsp then it is fine... you can keep for 14 days and then strain. If you feels like it's getting over fermented you can strain the mixture after 10 days. Do let me know the out come...

      Delete
  31. Unknown4 September 2013 at 01:44

    aside from the 2 rices you mentioned, is it applicable to use organic rice instead of the two rices?

    ReplyDelete
  32. Cicada6 September 2013 at 23:34

    Sorry for the triple post; the service I was using to comment on your blog with insisted it never went through multiple times, but I guess it did. I only kept one of my comments, removed the other 2. Thanks!

    ReplyDelete
  33. Sujith Sugathan10 October 2013 at 12:18

    Greetings
    This is just the recipe i've been waiting for. Thank You. Have you ever tried sprinkling the mix with cloves and Cinnamon? I do this with my grape wine. A slice of pineapple gives it a punch. Never added yeast though. My guess is that one of these three ingredients has natural yeast in them. What kind of yeast do you use?

    ReplyDelete
  34. sangram20 November 2013 at 06:28

    you have told that"Stir this mixture every day for 3 to 5 minutes." when we follow this at that time the cap of the bottle will be open or not

    ReplyDelete
    Replies
    1. Swapna25 November 2013 at 09:03

      Of course you have to open the lid of the bottle to stir !!

      Delete
  35. dOlLz25 November 2013 at 19:33

    Hi Swapna,
    Thankyou for your lovely wine recipes! :)
    Im on Day 5 of fermenting the rice wine, but it seems quite aerated and fizzy. Is that normal? if not is there something i can do to rectify?

    ReplyDelete
    Replies
    1. Swapna26 November 2013 at 09:40

      Yes it's normal Dolly... let me know how your wine turns out...

      Delete
  36. Unknown1 December 2013 at 01:03

    Thanks for the wonderful blog.
    I live in Victoria, Australia and have been making wine for 2 years now.
    Has anyone made this wine with lemons instead of lime???

    ReplyDelete
    Replies
    1. Swapna1 December 2013 at 10:13

      Yes you can make this wine with lemons too

      Delete
  37. Swetha Thomas2 December 2013 at 09:04

    Hey can you tell me me roughly how many bottles of wine will this make (with 500 gms of rice)?

    ReplyDelete
    Replies
    1. Swapna2 December 2013 at 23:14

      It will be around 4 - 4 1/2 litres of wine Swetha...

      Delete
  38. Rue2 December 2013 at 22:28

    Hi Swapna,
    strained this wine in sep, first week. Its nice, but not very sweet. its very mild in alcohol content too. Is it too early to be tasting? Should I wait some more? How long does it take to mature rice wine?

    ReplyDelete
    Replies
    1. Swapna2 December 2013 at 23:20

      If you feel the wine is not very sweet you can add little more sugar according to your taste. Since you made this wine in Sept it's more than enough time for the wine to mature.

      Delete
  39. Unknown8 January 2014 at 15:21

    Hi swapna
    will ric ewine contents alchohol %

    ReplyDelete
    Replies
    1. Swapna8 January 2014 at 15:46

      I have not measured the alcohol content of any of my wine

      Delete
    2. Debjyoti Banerjee17 February 2020 at 21:54

      It will be around 10-12% due to the type of yeast you are using. That's good enough unless you are using the actual commercial wine yeast. For wines 12-14% alcohol is the best. If temperature is warmer, you can sometimes achieve that too.
      I recommend adding half quantity of sugar in first stage and add the rest after straining. That way more sugar will be consumed by the yeast to make alcohol.

      Delete
  40. Bryan Maxfield12 January 2014 at 17:30

    Hi Swapna,

    Wonderful blog with some stunning pictures. Love the food styling and pics. This looks like 'Sake', the wine popular in Chinese cuisine.

    I wonder if using different varieties of rice has an impact on the taste. Maybe our naadan ari can add a special punch. :P

    Right now, trying Grape Wine and Strawberry wine. This and nellikkya are next on the list.

    Will post an update here soon.

    Cheers,
    Sanjay Nair

    ReplyDelete
    Replies
    1. Swapna13 January 2014 at 09:47

      Hi Sanjay,
      Thank you so much for your kind words!
      Yes it is Sake! Yes you can use any variety of rice including our naadan ari :)
      Do let me know how your wine turns out...

      Delete
  41. Rahul Chelat3 March 2014 at 14:55

    Hi Swapna

    you are doing a wonderful job through blog. Your blog has been my life saver for few some occasions..

    Ok..now on this recipe...what if i leave the wine as it is after 14th day for some time...say until easter

    will it ferment more and have higher alcoholic concentration?

    thanks again for the blog...

    ReplyDelete
  42. Rahul Chelat3 March 2014 at 14:59

    Hi Swapna

    You are doing a wonderful job through this blog..it's been my life saver on quite few occasions

    Ok... Now on this recipe ...what happens if i leave it as it is(in the bharani) for some more days?...say until Easter

    will it have higher alcoholic concentration(due to further fermentation)?

    Thanks again for the blog..

    ReplyDelete
    Replies
    1. Swapna6 March 2014 at 09:49

      Thank you so much Rahul for your kind words :)

      I don't think it's a nice idea to leave it for more days as it will over ferment and wine will become sour like vinegar...

      The wine will become strong when you keep it for aging for months after straining,,,

      Delete
    2. Debjyoti Banerjee17 February 2020 at 21:57

      Keeping the wine for nearly one year will make it best tasting as per the world's expert Brewers. The wine does not taste nice when too young. Needs at least 3 months sitting to clear up and taste acceptable.

      Delete
  43. Unknown6 March 2014 at 00:27

    the water is a confusing issue for us all 3 liters hot and cold? is that 3 cold and 3 hot?

    if only 3 liters total how do you get 4 1/2 liters of finished wine from 3 liters of water

    ReplyDelete
    Replies
    1. Swapna6 March 2014 at 09:54

      You have to boil 3 liters of water and bring it to room temperature...

      Adding rice, sugar. raisins etc to 3 liters of water which will obviously increase the total quantity!

      Delete
  44. Gita Madhu25 March 2014 at 11:33

    Made it once. Will make it again.

    ReplyDelete
  45. Unknown26 April 2014 at 22:13

    Thank you so much for the recipe, i have put it but there seems to be something wrong. could you please guide me.
    I used a large plastic food container and used all the ingredients as mentioned. used basmati rice, sugar, rasins, lime, yeast, everything as per instructions. for the first 8 days of daily stirring, there was signs of fermentation and bubbling. but after the eighth that it has been flat and dead. i have stirred it daily and tomorrow will be 14 days. it has faint smell of wine but tastes more like sugar water. the rice is still intact and hasn't broken down. i really am lost. could you please help. i will carry on keeping it stirred daily like this till you tell me otherwise. Looking forward to your reply.

    ReplyDelete
    Replies
    1. Swapna11 June 2014 at 21:39

      Sorry Aoussie for the late reply... I hope your rice wine have turned out great... When you make wine please don't expect it will be strong immediately after you make it... It will take several months to mature a wine...

      Delete
    2. Unknown27 June 2014 at 20:10

      I made two batches. one with basmati rice and the other with boiled rice. The basmati rice came out clear and the boiled rice came out cloudy. Even after keeping for a while after decanting it does not clear up. Taste wise both are fine. A bit sweet but fine none the less. Thank you so much. Sorry for the delayed reply. Had gone on holiday.
      Thanks once again.

      Delete
  46. NIKZ30 June 2014 at 13:38

    Hi sapna , I am curious to know for how many days the finally made wine can be kept without refrigeration ?

    ReplyDelete
  47. Unknown22 July 2014 at 16:15

    Hello Swapna, I too have the same question as Nikz, for how long can we store and use the rice wine, without refrigeration?

    ReplyDelete
  48. Unknown22 March 2015 at 09:09

    I could only find bread yeast. Will that solve the purpose?

    ReplyDelete
  49. Unknown28 March 2015 at 16:16

    Hi Swapna,

    First , thank you for your excellent work in educating us. I have just made my first attempt at rice wine. Last time I tried your grapes wine receipe and it came out wonderfully.

    My doubt on the rice wine is. Since you have not mentioned weather to use the golden ones or the black ones, I went ahead and used the black ones with seeds. I hope this is allright, as I have alread made it :-)

    Regards,
    Vasant

    ReplyDelete
  50. Unknown28 March 2015 at 16:22

    Hello Swapna, thank you for your good work. I just made my rice wine today. My doubt is:

    while removing the lemon zest (unfortunately some white was also removed), and
    i used black seeded raisins

    I hope this is okay?

    Regards.

    ReplyDelete
  51. Unknown28 March 2015 at 16:27

    hello swapna.

    thank you very much for your receipes. i tried your grape wine and it came out wonderfully. I have kept it to mature for more days.
    as for the rice wine, i think i messed up, here are my doubts:

    - while removing the lemon zest , i removed it with a bit of the white part at the bottom
    - and i used black seeded raisins.

    so will the wine be fine, or shall i pour it and make a new batch ( as I just completed it right now)?

    ReplyDelete
  52. Unknown29 March 2015 at 18:59

    I did not use lemons, will this recipe work fine then?i used airlock. But no bubbles are visible in water bottle I used only one teaspoonful of baker's yeast... And it's been a week since I put my batch... Help

    ReplyDelete
  53. Ansch201517 June 2015 at 16:14

    This comment has been removed by the author.

    ReplyDelete
  54. Ansch201517 June 2015 at 16:16

    Hello Swapna, a very interesting recipe indeed!! It would be great if you can provide us with an alternate version of this recipe suited to make just one bottle of rice wine, for novice cooks such as myself, this would be of tremendous help. Also, I would like to know if one could also use this wine for cooking?

    Best regards,
    Anshuman Chaudhury

    ReplyDelete
  55. jence kizhakkekara26 July 2015 at 21:04

    Lime juice and zest, means naranga neeru only?

    ReplyDelete
  56. Unknown14 January 2016 at 07:45

    how can I store wine. I can't find any suitable bottles.

    ReplyDelete
  57. Unknown14 January 2016 at 10:31

    how do you age wine. how many time discard sediment in six month aging. can I cap bottle using rapper and ruber band

    ReplyDelete
  58. Unknown16 January 2016 at 16:59

    sorry for many comments. I want to know is wine making for personal use is legal in India.I am from haryana. I search on net but never found about this. plz tell me. thanks

    ReplyDelete
    Replies
    1. Swapna27 January 2016 at 17:24

      I don't think if there is any issues in making wine for personal use!

      Delete
  59. Resmi4 February 2016 at 12:35

    Hi..tried this recipe..tasted good but the wine was light pink in color. Did i go wrong somewhere?

    ReplyDelete
    Replies
    1. Swapna4 February 2016 at 19:41

      Don't worry, the colour will depends on the ingredients used.

      Delete
  60. Unknown18 February 2016 at 17:06

    I made it twice and it taste and smell wonderful. I drink 300 mil in one time and give me nice kick. thanks swapna ji

    ReplyDelete
  61. Unknown18 June 2016 at 15:37

    Hi swapna ji,

    Let me congratulate you first for your wonderful blog. Unfortunately I was too late to reach you.
    I am planning to try rice wine and have few questions as well
    1. Should I use both boiled water and cold water? Or I should boil the water then cool it. ?
    2. If I am using both boiled and cool water how much should be the content ?
    3. I am also staying at Middle East . So here we are getting both lime and lemon . Which is the ideal one and what is the quantity in both case ?

    Awaiting your reply

    Thanks in advance

    Regards,

    Saranya Menon .

    ReplyDelete
    Replies
    1. Swapna18 June 2016 at 23:45

      Hi Saranya,
      You have to boil the water and cool it.
      You can use either lime or lemon, juice should be around 4 tbsp.
      Do let me know the outcome :)

      Delete
    2. Unknown20 June 2016 at 12:44

      This comment has been removed by the author.

      Delete
    3. Unknown20 June 2016 at 12:53

      This comment has been removed by the author.

      Delete
    4. Unknown20 June 2016 at 13:02

      This comment has been removed by the author.

      Delete
  62. Unknown14 August 2016 at 12:13

    Hi chechi ,

    Finally, rice wine is ready.! Thanks for your guidance. Well, it has a pleasant smell (kind of fruity). Has active effervescence. But it is not clear and has the color of rice soup (kanji vellam). Would like to share the photo for your review, but I do not see any options to do so.

    Awaiting your comments.

    Thanks,
    Saranya

    ReplyDelete
  63. john2 October 2016 at 22:20

    Wonderful rice wine recipe I will try at my home next weekend. Thanks. Please visit my site for more: http://www.wine-pricelist.com

    ReplyDelete
  64. Unknown9 November 2016 at 21:01

    can i use this wine in chienese cooking...

    ReplyDelete
  65. Unknown9 November 2016 at 21:02

    can i use this wine for cooking

    ReplyDelete
  66. friendinneed17 February 2017 at 06:30

    Hello Swapna..

    thank you very much for these recipes. I tried my hands for the first time with rice wine using cooked rice. Later I was introduced to your blog which says I should have used raw rice. What do I do now? What will be the difference in outcomes using both raw and cooked rice? Please help!!

    ReplyDelete
  67. Treehugger6 August 2017 at 14:50

    Hi Swapna, thank you so much for sharing your recipe! I live in a country where it's very difficult to legally buy alcohol, so I'm trying home brewing for the first time today. I made a small batch (1.5 liters water) since I'm a beginner, but my problem is that the only container I have is a 5-liter water bottle. After adding the rice and sugar etc, the bottle is still about half-empty. Do you think that this will be a problem? Thank you!

    ReplyDelete
  68. Unknown7 April 2018 at 19:02

    Swapna, I tried this and it came out well but mine is a pink color. Tastes good

    ReplyDelete
  69. Unknown4 December 2018 at 10:14

    ithil white raisins ano use chythekkunnathu

    ReplyDelete
  70. Annie13 January 2019 at 19:12

    I tried this wine and the taste was awesome...

    ReplyDelete
  71. Unknown27 December 2019 at 11:43

    HI SWAPNA,

    THANKS FOR THE RECIPE.

    DID U COOK THE RICE AND ADD TO THE BORNI OR IS IT RAW RICE?

    ReplyDelete
  72. Menon27 April 2020 at 12:21

    Hi Swapna - Can I replace rice with whole wheat and follow rest of the procedure mentioned here?

    ReplyDelete
    Replies
    1. Swapna28 April 2020 at 09:02

      You can try and see how it turns out! Do let me know the outcome :)

      Delete
  73. sudeshgp5 May 2020 at 06:58

    Hi after 14 days I filter, then can I add wheat to increase the strength and live it in jar for another 2 weeks. Can I add wheat?

    ReplyDelete
  74. rameezcnr18 May 2020 at 16:08

    Hello madam.
    Thanks for the recipe, The rice wine came out well, its been 5 days after filtering. I find some sediment in the bottles what to do. Need your guidance. Thanks in advance

    ReplyDelete
    Replies
    1. Swapna20 May 2020 at 09:40

      Some sediments will be there after first filteration... If so you have to filter again after few days...

      Delete
    2. rameezcnr22 May 2020 at 18:39

      Thank you so much madam.

      Delete
  75. Unknown23 May 2020 at 19:25

    Is the wine sweet?

    ReplyDelete
  76. Unknown26 May 2020 at 06:47

    Basically,since raw, uncooked rice is being used,this is actually sugar wine with rice flavour.I hope I am right

    ReplyDelete
  77. Deepa10 June 2020 at 19:11

    Hi..was able to strain it after 21 days only and it has become cloudy.
    Anyway to salvage it?

    ReplyDelete
  78. Deepa10 June 2020 at 19:11

    Hi..was able to strain it after 21 days only and it has become cloudy.
    Anyway to salvage it?

    ReplyDelete
    Replies
    1. Swapna13 June 2020 at 14:56

      Keep it untouched for a month or so it will settle. Rice wine usually takes more time to settle the sediments and get a clear wine compared to other wines...

      Delete
  79. Nisha30 September 2020 at 18:29

    Hi swapna, i tried your pineapple wine and itwas super hit, thank you
    Can u trll is it white or black raisin uswd in rice wine

    ReplyDelete
  80. Nisha30 September 2020 at 18:29

    Hi swapna, i tried your pineapple wine and itwas super hit, thank you
    Can u trll is it white or black raisin uswd in rice wine

    ReplyDelete
    Replies
    1. Swapna5 October 2020 at 16:45

      Hi Nisha, Glad to hear the pineapple wine was a hit :) :). For rice wine I used white raisins, but you can use black as well, only thing is colour will be darker if you use black raisins.

      Delete
  81. Unknown24 January 2021 at 10:04

    Thanks for sharing wine recipe. I have tried orange and it is 3rd day. Bubbles arising, hope it will come out well.

    ReplyDelete
  82. Unknown19 October 2021 at 01:52

    Hey Swapna,

    I have a question. Can I add wheat to this? I see that in most of the other wine recipes you have shared has wheat added. Please let me know. Thanks!

    ReplyDelete
  83. Unknown19 October 2021 at 01:53

    Hi Swapna, can I add wheat to this wine?

    ReplyDelete

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