A Very Ancient Craft
1 lb. crushed or minced rice
1 lb. chopped raisins
2 3/4 Ib. sugar
1 gallon water
Rind and juice of 2 large lemons
Pour the boiling water on to the rice and raisins, lemon rinds and sugar. Stir thoroughly and when cool add the lemon juice, nutrient and yeast. Ferment for five days, pressing down the cap each day, then strain and continue fermentation to completion.
This wine will develop a good body and needs frequent rackings until it is brilliantly clear and throws no further deposit.