Here's the update on the different grains experiment. It has now been 7 days since the rice was inoculated with the crushed yeast balls. I will admit I am rather surprised by the results.
Wheat Berries: Fairly vigorous white mold growing on them, no visible liquid in the jar.
Brown Rice: A small amount of liquid is visible in the bottom of the jar.
Basmati Rice: About 1/2 an inch of liquid separated from the rice.
Long Grain White Rice: Visible liquid in the jar, no separation of liquid and rice.
Jasmine Rice: About 3/4 of an inch of liquid separated from the rice.
Japanese Sweet Rice: About 1 inch of liquid separated from the rice, and visible mold growth on the top of the rice.
The first surprise to me is that the wheat berries are doing anything at all. I rather expected to get several kinds of unpleasant growths on the cooked grain and have to throw it out. Since it is growing only the white mold that I've seen on other batches of rice wine, I'm going to give it some time and see what it does.
The brown rice is also a surprise. It is clearly producing liquid, though slowly. I expected it to go nasty the same way as what I was expecting from the wheat.
The third surprise is the difference in the amount of liquid produced by the different rice samples. Out of the 4 samples of whit rices I've got results ranging from no visible separation to an inch of liquid. I rather thought that the amount of liquid yielded by the different types of rice would be fairly close.
The fourth surprise was the Japanese sweet rice. As I mentioned in my post with the cooked grain photo, it was basically a giant rice bogey. Stretchy, and sticky. A bit like a giant blob of rubber cement. I expected this sample to fail in some spectacular fashion. Instead, I would have to say that at this point it's my top performer. It appears to be converting to rice wine substantially faster then any of the other samples.
Of course, it doesn't matter how fast it converts if it tastes bad. We won't know that until the batches are harvested on day 21.
I hope everybody finds this as interesting as I do. Happy brewing!