Originally Posted by sonofgrok
My guess is that you lost some sweetness in your filtering. You can definitely back sweeten. I flavor and sweeten mine with fresh squeezed berry juice right into it at bottling. If you are concerned about additional fermentation I would imagine you could pasteurize then back sweeten as well.
Well, I agree that I lost some "flavor" in the filtering, but it was anything BUT sweetness. All of the stuff I filtered off, including the second filtering, smelled and tasted more like sourdough starter than sake. Maybe that's normal for this type of rice wine, or possibly the type of rice I used or some other factor, but it was not pleasant and not the flavor I was looking for.
Mind you, the final product is ok and has a kick to it. Kinda reminds me of of some cheeses; they taste great as long as you don't smell them first! Or like my ciders before I learned how to control the fermenting and back sweetening so they weren't too dry.
I filtered this batch right at 3 weeks, I have another batch going that maybe I'll let go for a full 4 weeks. I also saw a video of someone making this type of wine that only fermented for 7 days before bottling. Good thing I love experimenting. I might have to try a different rice as well next time.
Great thread though!