Cocktail Recipes

Rice and Raisin Wine Recipe


Rice and raisin wine
(Makes 1 gallon)


2 lbs. whole raisins (not chopped)
2 lbs. rice, washed
2 lbs. sugar
juice of 1 lemon
juice of 1 orange
2 whole star anise
1 long cinnamon stick, broken into 4 pieces
wine yeast (Pasteur Champagne)
1 gallon water


1. Dissolve the sugar in 1 pint boiling water and let cool.

2. Put raisins, rice, and juices into glass, plastic, or earthenware container.

3. Add spices.

4. Add cooled sugar solution and 6 pints of lukewarm water.

5. Add yeast.

6. Cover with cheesecloth and let ferment for 14 days, stirring daily.

7. Rack, adding fermentation cap.

8. Continue to ferment until bubbling ceases.

9. Rack again.

10. Wine is now ready to be drunk and is good for 2 months.

For more information

Ancient Wine: The Search for the Origins of Viniculture (Princeton: Princeton University Press, 2003), Patrick McGovern

Wines from the Wilds (Stackpole Books, 1996), Steven A. Krause

Wild Wines (Maverick Publications, 1980), Darcy Williamson

Country Wines and Cordials (Omega Books, 1980), Wilma Patterson

Making Wild Wines and Meads (Storey Publishing, 1999), Patti Vargas & Rich Gulling

Herbed-Wine Cuisine (Storey Publishing, 1997), Janice Therese Mancuso


Got mead – Forums, Equipment and Recipes

Wild wines – Discussion Group on Yahoo Groups- Lots of information and advice from amateur wine makers from across the globe.

Woodstick Wines Inc.– Newsletter, recipes and product catalog.

Other wines

Green tea metheglin
(Makes 1 gallon)


2 level tsp. green tea (good quality rolled leaf)
3 lbs. honey (wildflower best)
1 Campden tablet, crushed
1 tsp. pectic enzyme
1 tsp. lemon juice
1 pak wine yeast (Montrachet)
1 tsp. yeast nutrient


1. Pour a little boiling water over the tea.

2. When the leaves unfurl, add 1½ quarts (6 cups) boiling water.

3. Cover and steep for 1½ minutes ONLY.

4. Strain into glass jar and cover.

5. Put honey into saucepan.

6. Add equal volume of water and simmer for 15 minutes, skimming off any foam.

7. Combine honey water and green tea into a glass, plastic, or earthenware container.

8. Add crushed Campden tablet, pectic enzyme, and lemon juice to container.

9. Let stand 24 hours.

10. Add wine yeast, yeast nutrient, ½ cup honey to 1 cup warm water, let stand 2-3 hours and add to container.

11. Cover with cheesecloth and let ferment for 10 days.

12. Rack, adding cooled, boiled water to top off as necessary and cap with fermentation lock.

13. Let stand for 12 months, racking as needed.

14. Bottle and let age at least 6 months.

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