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:
Rice -500 gm (you can use either Basmati Rice or Par-boiled 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 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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104 comments:

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

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

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

    @Sayantani ~ Yes it should be possible...

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

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

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  5. Homemade wine looks fabulous.

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

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  7. 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)

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

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

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

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

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  12. 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!

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

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  14. 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

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    Replies
    1. 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
  15. 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. I have never used fresh yeast... it will be fine Brigitte....

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    2. 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
  16. Do you wash the rice before mixing all in?

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

      Delete
  17. 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 ?


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  18. 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. 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
  19. 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.

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    Replies
    1. 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
  20. Hi Swapna, I tried this receipe, but it turned out too sweet. After bottling, its fizzzy too, when I open the lid.

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

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

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  23. @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.

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  24. 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

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    Replies
    1. 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. 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

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    3. 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. 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

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    5. 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..

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    6. 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. 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
  25. 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

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

      Delete
  27. Are you supposed to rinse the rice first?

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

      Delete
  28. re you supposed to rinse the rice first?

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  29. 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~

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    Replies
    1. 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...

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

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  31. 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!

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  32. 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?

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  33. 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

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

      Delete
  34. 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?

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

      Delete
  35. 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???

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    Replies
    1. Yes you can make this wine with lemons too

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

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

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  37. 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?

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    Replies
    1. 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
  38. Hi swapna
    will ric ewine contents alchohol %

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    Replies
    1. I have not measured the alcohol content of any of my wine

      Delete
  39. 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

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    Replies
    1. 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
  40. 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...

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  41. 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. 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
  42. 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. 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
  43. Made it once. Will make it again.

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  44. 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.

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    Replies
    1. 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...

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    2. 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
  45. Hi sapna , I am curious to know for how many days the finally made wine can be kept without refrigeration ?

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

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

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  48. 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
  49. 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
  50. 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)?

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  51. 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

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  52. This comment has been removed by the author.

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  53. 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

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  54. Lime juice and zest, means naranga neeru only?

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

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    Replies
    1. In decanters or in any glass bottles

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

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

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

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

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  59. 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

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  60. 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 .

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    Replies
    1. 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 :)

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  61. 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

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

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  63. can i use this wine in chienese cooking...

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  64. can i use this wine for cooking

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  65. 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
    Replies
    1. I have never tried making wine with cooked rice, so I have no idea how it will be! Since you have already tried wine with cooked rice, why don't you try this method and see the difference :)

      Delete

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