Clean a 4 L bottle thoroughly. Fill the long grain rice into the bottle, add tap water shake and rinse until the tap water remains clear. (You should rinse the long-grain rice when it is already in the bottle, as it proves very difficult to pour wet long-grain rice into a thin bottle opening) Add the sugar, then the fruit. Stir with a (wooden) spoon handle until the sugar is dissolved. Then add the yeast.
It is best to close the bottle with a stopper that allows the air produced during fermentation to escape. (I have already seen something like this in Raiffeisen markets). Otherwise, place several layers of cheesecloth over the opening and attach with a rubber band.
Put the bottle in a cool (not warm and not cooled down) and dark room. No colder than room temperature, no warmer than 30 degrees. If everything was done together just right, the whole thing should start bubbling after a day or possibly 2. When the sugar in the tap water has been “digested” by the yeast, you can watch the yeast work its way through the long grain rice at the bottom of the bottle. When the bottom is reached and the bubbling stops, the wine is ready (Takes 10-21 days. Stand until everything has settled and looks fairly clear, then carefully decant and strain. Filter into cleaned (!) wine bottles and seal. It can and indeed be that
Related Recipes:
Apricot Dumplings with Apricot SauceFirst, bring dried apricots to a boil in strong sugar water and soak for three days. They swell and develop a...
Fish with Coconut1. lay out the coconut flakes and flakes on a baking tray and roast in the oven at 150 °C (gas: level 2) for...
East Frisian Potato SoupPeel, rinse and quarter the potatoes. Clean and chop the greens and cook with the potatoes in one liter of...
Melanzane Sauce with Mozzarella Cheese1. skin and dice beef tomatoes. Clean and rinse the melanzane, dice and fry in hot oil for 3-4 minutes. Fry...
Root BreadFor the root bread, mix flour, salt and dry yeast. Add lukewarm water and knead into a smooth dough. Let the...
Riewewaffles – Potato WafflesIt seems to me that the following recipe, as far as quantities are concerned, is also tailored to Fretzens...