I made my first batch in a one-gallon glass jar from Target. After soaking 5 cups of sweet rice for 24 hours, I drained it and cooked it with 10 cups of filtered water in a stockpot, which in hindsight was too much after a full day of soaking. The rice came out to a paste-like consistency. Next time I'll start with 8 cups of water and add more if necessary. Five cups of rice is about 1 kg, so I used 1 crushed up yeast ball and half a packet of Angel Rice Leaven. I transferred the rice to the sterilized glass jar, mixing in the powdered starter at the same time. Then I covered the jar with the glass lid that it came with and wrapped the whole thing in a towel and heat pad, just to bring the temperature up a bit from the ambient 60 °F.
After 24 hours, there wasn't much difference except a thin layer of liquid on top:
By the third day, the bottom third of the jar was filled with a cloudy liquid. The rice mass was floating on top, and a fuzzy mold with black spores was growing on the surface:
The liquid at this point was tangy and sweet, with no alcohol that I could taste. I broke up the mat of moldy rice on top and stirred it well, then left it alone until day 15.
There was now a sweet boozy aroma coming from the jar. The rice had separated into a floating mass that looks like cheese curds, and a layer of fine sediment on the bottom, with yellowish liquid in between:
This time, there wasn't any visible mold on top. I stirred the rice around and sampled the liquid. It had a strong kick and very little residual sweetness.
Now, I'm going to stir it daily for a few more days and then strain it with jelly strainer bags.